Gluten-Free Vegan Banana Muffins

Gluten-Free Vegan Banana Muffins

This recipe is adapted from the Gluten-Free Banana Muffin recipe at I adapted it to reduce the sugar and omit the dairy and egg.


  • 3 medium, ripe bananas
  • 1/4 cup coconut sugar
  • 1/3 cup coconut oil, melted and cooled
  • 1/3 cup cranberry sauce (optional)
  • 2 large eggs worth of Bob’s Red Mill Egg Replacer
  • 2 cups Bob’s Red Mill 1:1 Gluten-Free Baking Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips or dried cranberries, optional
  • 1/2 cup chopped nuts, optional


  1. Preheat oven to 350 degrees F
  2. Grease or line 12 standard size muffins cups with paper or silicon liners.
  3. In a large bowl or KitchenAid with paddle attachment, mash the bananas.
  4. Add coconut sugar, oil, cranberries and egg substitute.
  5. Add the gluten-free flour, baking powder, baking soda, and salt. Mix until combined.
  6. Add chocolate chips and nuts.
  7. Fill prepared muffin cups halfway with batter.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes; remove from pan and place on a wire rack to cool completely.
  9. Store, wrapped, on the counter for up to three days or freeze for up to three months.

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