FRIEND, if you are looking for a guilt-free yet delicious muffin recipe, you have hit the jackpot! I make my gluten-free, vegan banana muffins with ingredients that are not only good for your body but that makes the muffins so tasty, moist, and fluffy! One of these is perfect for eating before a workout, when you need a quick grab-and-go snack, or as an extra to your breakfast. These vegan banana muffins are seriously incredible, and I can’t wait for you to try them!
Now, I am fully aware everyone has their idea of what guilt-free means. But, to me, these vegan banana muffins are guilt-free, and you wouldn’t know it after eating one!
For this recipe, I chose to use Medjool dates instead of refined sugar. Did you know that Medjool dates are an awesome source of selenium, magnesium, calcium, potassium, and copper? And they have an incredible sweetness to them that reminds me of chewy caramel!
Instead of using all-purpose flour, which is traditionally used in muffins and has poor nutritional value, I opted for oat flour. Just like Medjool dates, oats are also high in several vitamins, minerals, and antioxidants. Oats make for a surprisingly delicious all-purpose flour substitute for these muffins when blended into flour!
In addition to the dates and oat flour, I use other healthy ingredients such as flax meal to substitute egg, coconut oil instead of vegetable oil, and cashew milk in place of dairy milk. By making these switches, I’ve created a vegan banana muffin that is gluten-free and healthy, yet the flavor and textures are not compromised!
These Vegan Banana Muffins Are:
- Slightly sweet (See my ‘tiparooskis,’ located below the written recipe, for a tip regarding the sweetness!)
- Easy to make
If you love muffins, you NEED to try my Buttery Vegan Blueberry Muffins!
Those blueberry muffins are in no way, shape, or form healthy, but they are absolutely incredible and a must-make if you’re a lover of muffins! They’re so fluffy, moist, and FULL of blueberry goodness. So, once you’ve made these vegan banana muffins, I highly recommend giving my blueberry ones a go!
If you make my healthy vegan gluten-free banana muffins (or any of my recipes!), don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!
Healthy Gluten-Free Vegan Banana Muffins
- Non-stick 12 cup muffin tin
- Blender or food processor
- 1 tbsp flax meal
- 3 tbsp water
- 8 medjool dates, pits removed
- 1/2 cup plain, unsweetened cashew milk (You can also use almond or soy milk!)
- 1 cup banana, extremely ripe (Roughly one large banana)
- 1 tbsp + 1 1/2 tsp coconut oil
- 1/2 tsp vanilla extract
- 1 1/2 cups oat flour (Or rolled oats, and then you can blend them into flour yourself!)
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp ground cinnamon
- 3/4 tsp baking soda
- 1/4 tsp + 1/8 tsp kosher salt
- 1/2 cup raw pecans, roughly chopped, plus more for sprinkling on top of the muffins
- Coconut oil or vegan butter, for greasing the muffin tin
- Combine the flax meal and water in a small bowl to create a vegan egg. Allow this to rest for at least 10 minutes, stirring it occasionally to keep it from separating. Set aside.
- Bring a small pot of water to a boil. Once it is boiling, add in your dates and cook them for 30 seconds. Then, drain the water and place the softened dates into a food processor or blender.
- Add the flax egg, milk, banana, coconut oil, and vanilla extract to the blender as well. Blend until extremely smooth. Set aside.
- To a medium-sized mixing bowl, whisk the oat flour, pumpkin pie spice, cinnamon, baking soda, and salt.
- Scrape the wet mixture from the blender into the bowl of dry ingredients and stir until just combined.
- Fold in the chopped pecans until evenly distributed throughout the batter.
- Preheat the oven to 375 degrees Fahrenheit.
- Generously grease the middle six spots of your muffin tin with coconut oil or vegan butter. Alternatively, you can use muffin liners with pan spray.
- Evenly distribute the batter amongst the six greased spots and smooth the tops around with a spoon.
- If desired, sprinkle a pinch of chopped pecans and rolled oats over each top. This not only makes them look prettier but adds a bit more texture and flavor!
- Bake the muffins on the middle oven rack for 17 minutes, rotating the pan halfway through baking.
- Allow the muffins to cool down slightly and serve with a swipe of butter on top!
Welcome to my tip section of the vegan banana muffin recipe! Here I provide my top tips to help you perfect the recipe. Sometimes, I also give substitute suggestions that I think you may find helpful.
- These banana muffins have only a slight sweetness since I use Medjool dates and zero refined sugar. I recommend tasting the banana muffin batter before panning it up to test your desired sweetness level. It is safe to taste the batter raw, so do not worry! If you taste it and find that you’d like it to be a tad sweeter, stir in a tablespoon or two of 100% pure maple syrup. The maple syrup will add a little more sweetness to the muffins, more moisture, and a lovely touch of flavor!
- You can freeze and reheat these muffins! I like to individually wrap the muffins in a small piece of tin foil to freeze them. Then, when I’m ready to reheat one, I remove and discard the foil, wrap the muffin in a piece of damp paper towel, and microwave it for around 2 minutes, flipping it over halfway through. Of course, you can always let the muffin thaw on the countertop instead of microwaving it as well.
- Feel free to swap out the pecans for another nut of your choice or omit them entirely. A great substitute would be walnuts! Or, if you’re allergic or hate nuts, skip the nuts altogether. The muffins will still be super tasty!
SAVE THIS RECIPE ON PINTEREST!