Vegan Banana Muffins are light and fluffy, made with ripe bananas and topped with a sprinkle of cinnamon. They’re perfect to grab and go on a busy morning, plus they’re dairy, egg, and gluten free!

If you’re looking for more great gluten free muffin recipes, check out my Gluten Free Pumpkin Muffins, Gluten Free Blueberry Muffins, and Gluten Free Strawberry Banana Muffins.

vegan muffins

Vegan Banana Muffins (Gluten Free!)

Vegan Banana Muffins are an easy breakfast on a busy morning. They’re made with sweet ripe bananas and sprinkled with cinnamon for a muffin that’s so light and fluffy you’ll swear it was straight from a bakery. I love keeping this recipe in my back pocket for any event where I know my friends with food allergies will be there, because these are dairy and egg free in addition to being gluten free. It’s a win, win, win! But honestly, you won’t even be able to tell a difference, they’re that good.

vegan gluten free muffins

What you need for this recipe

  • Mixer
  • Bowl
  • Whisk
  • Muffin Tin
  • Ingredients

How do you make Gluten Free Vegan Banana Muffins?

Gluten free vegan banana muffins are the easiest thing you can ever make. Seriously, I threw these together in no time, and nobody could even tell they were missing the dairy or eggs! They have a really nice texture and flavor that your family will crave on the weekends!

Vegan banana muffins are pretty basic when it comes to baking. All you do is mix your dry ingredients all together, then slowly add the wet ingredients. The important part is to only mix until it’s just coming together. As a rule of thumb, if you have a little but of flour here and there, then the muffin batter is mixed perfectly.

vegan muffin recipes

Can you make vegan banana bread muffins with oil?

Absolutely! As a general rule with muffins, use 3/4 cup of oil for every 1 cup of butter that’s in a recipe. Or (pro tip here!) use 1 to 1 applesauce instead of butter or oil. That way you won’t have to worry about added fat in the recipe, and you can sneak a fruit in there.

For this vegan banana bread muffins recipe, I used coconut oil. Honestly, it’s because it’s what I had in my pantry. That’s it. You can sub in vegetable oil or applesauce if you want to, which goes for any vegan muffins you’re making.

vegan banana muffins

Can you substitute almond flour for regular flour in vegan gluten free banana muffins?

Yes, you can substitute almond flour 1 to 1 for the gluten free all purpose flour in this vegan gluten free banana muffins recipe. Look at the batter if you do though, as you may have to add a little bit more liquid or banana to help the finished muffin not be crumbly. Usually, you’d increase the eggs when you’re using almond flour. But because these are vegan muffins, we’re going to stick with the banana, instead.

vegan banana bread muffins

vegan muffins

Vegan Banana Muffins (Gluten Free!)

Vegan Banana Muffins are light and fluffy, made with ripe bananas and topped with a sprinkle of cinnamon. They're perfect to grab and go on a busy morning, plus they're dairy, egg, and gluten free!
4.5 from 4 votes
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Course: Breakfast
Cuisine: American
Author: DishingDelish.com
Yield: 12 muffins

Ingredients
 
 

  • 3 cups gluten free all-purpose flour
  • 2 cups mashed ripe bananas
  • 1 cup brown sugar
  • 1 cup almond milk
  • 1 cup coconut oil, melted
  • 1/2 cup white sugar
  • 1 tbsp lemon juice
  • 2 tsp double acting baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp salt

Instructions
 

  • Preheat oven to 350F. Grease a muffin tin and set aside. 
  • In a bowl whisk together all dry ingredients, except cinnamon. Add remaining ingredients while mixing gently, taking care not to over mix. 
  • Distribute batter evenly among muffin tins. Sprinkle tops with cinnamon and bake 10-12 minutes, or until muffins are golden brown and a toothpick comes out clean. 

Notes

Click on the time in the instructions to start a timer!

Nutrition

Calories: 255kcal (13%)Carbohydrates: 57g (19%)Protein: 4g (8%)Fat: 3g (5%)Saturated Fat: 2g (13%)Sodium: 445mg (19%)Potassium: 159mg (5%)Fiber: 4g (17%)Sugar: 32g (36%)Vitamin A: 24IUVitamin C: 4mg (5%)Calcium: 109mg (11%)Iron: 1mg (6%)
Did you make this recipe?Share it on Instagram @Jacqui_DishingDelish and tag #dishingdelish!

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