Why does this recipe use a flax egg instead of a regular egg?

A flax egg, made from flax meal and water, serves as a plant-based binder, replacing traditional eggs to keep these banana muffins entirely vegan while providing a similar binding consistency.

Can I substitute the oat and almond flours with other gluten-free flours?

This recipe specifically uses a blend of gluten-free oat and almond flours for their unique texture and moisture properties; substituting them may alter the final consistency of the muffins.

What is the purpose of the two-stage baking temperature?

Baking at 425 degreesF initially helps the muffins rise quickly and form a golden crust, while reducing the temperature to 350 degreesF allows them to cook through evenly without drying out.

How ripe should the bananas be for these muffins?

For the best flavor and natural sweetness, use medium-sized ripe bananas that have plenty of brown spots on their peels, as they will be easier to pulse into a smooth consistency.

How should I store these vegan gluten-free banana muffins?

Store the cooled banana muffins in a sealed container at room temperature for up to 5 days, as instructed in the recipe.

6 years ago

Banana Muffins
[Vegan, Gluten-Free]

RB By: Robin Browne

Author Bio

Robin is the author behind Greens, Eggs, and Yams. Her love language is food and... Read More

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A batch of golden-brown vegan gluten-free banana muffins, some with optional chocolate chips, arranged on a cooling rack.

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Banana Muffins [Vegan, Gluten-Free]

Dairy Free

Vegan

These Gluten-Free Banana Muffins are fluffy, vegan, and have the perfect little muffin top. They are the perfect grab-and-go breakfast or snack. If you have three brown spotted bananas on your counter, you are already halfway there to creating these yummy vegan muffins.

Ingredients You Need for Banana Muffins [Vegan, Gluten-Free]

1 flax egg (1 tablespoon of flax meal with 3 tablespoons water)
1 1/2 cups oat flour, gluten free
1/2 cup almond flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
1 teaspoon cinnamon
3 ripe bananas (medium-sized)
1 teaspoon vanilla
1/3 cup coconut oil (melted)
1/2 cup + 1 tablespoon coconut sugar

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How to Prepare Banana Muffins [Vegan, Gluten-Free]

Preheat the oven to 425°F. And line a muffin tin with 10 liners. Set aside
Prepare the flax egg by adding 1 tablespoon of flax meal with 3 tablespoons of water. Set aside for ten minutes, until a yolky consistency has formed. Melt the coconut oil over low heat and set aside.
Combine the oat flour, almond flour, baking powder, baking soda, sea salt and cinnamon to a bowl and whisk together.
In a food processor, pulse the ripe bananas until somewhat smooth. Stream in the coconut oil, vanilla, coconut sugar, and the flax egg.
Add the wet ingredients to the dry ingredients. Stir until thoroughly combined (option to add in chocolate chips here if that's your thing).
Add equal amounts of the batter to 10 muffin tins. Bake at 425°F for 5 minutes. Then turn down the oven to 350ºF for 17 minutes.
Remove from the oven and let cool in the muffin pan for 10 minutes. Then transfer the muffins to a cooling rack.
Let cool completely before eating. Store in a sealed container for 5 days.