Banana Muffins – Vegan & Gluten Free

Banana Muffins Vegan & Gluten Free

Pre-FPIES and pre-fructmal, one of the most delicious creations to come from my kitchen was my vegan banana bread. ALL of us loved this bread!

It was flavorful, sweet but not too sweet, moist, and all but melted in your mouth.

It was still substantial enough to also withstand being slathered with jelly…if you had an inkling. Because really, it didn’t need a thing to make it better!

We have greatly missed my banana bread, but baking wheat, egg, dairy, and fructose free has been a real learning curve for me, and I hadn’t felt brave enough to tackle that recipe yet.

Until yesterday morning, when it dawned on me that – you know? I may not be able to pull off a bread, but I think I might be able to put together some banana muffins!

So I tried.

I succeeded!

These muffins hold together well, are moist and full of flavor, sweet but not too sweet…they’re awesome.

Jed could not stop eating them! He ate half a dozen muffins all by himself yesterday! My Mom ate one and was surprised by how much she liked it (and she strives to offer no-holds-barred constructive criticism on my recipes, since she knows I can’t taste them myself).

Here’s how you do it:

Mash up two bananas in a bowl.

Mashed bananas

Mashed bananas

Make up your chia eggs. Just put 2 T of ground chia in a bowl with 6 T of water and whisk together until well blended. Then let it sit for a few minutes while you get the rest of your wet ingredients together.

Ch-ch-ch-chia (egg)!

Ch-ch-ch-chia (egg)!

Add to the banana your quinoa milk, maple syrup, and vanilla, then toss in the chia egg and whisk until everything is blended well.

Wet stuff ready to go

Wet stuff ready to go

Add your dry ingredients next: almond flour, millet flour, hemp hearts, psyllium husk and baking powder. (Make this top 8 allergy free by subbing out the almond flour!)

Dry Ingredients ready to mix

Dry Ingredients ready to mix

Stir until well mixed.

We have batter!

We have batter!

Line your muffin tin with liners and fill each cup about 3/4ths full.

Ready to bake!

Ready to bake!

If you want, at this point you could sprinkle some nuts, oats, quinoa flakes, or fruit on top for a little extra pizzazz. I went for plain and simple, though.

Then pop in the oven for about half an hour and enjoy the heavenly aroma that fills your kitchen!

When a toothpick comes out clean, the muffins are done. Take them out if the oven and let cool in the pan on the counter for about ten minutes.

Cooling muffins - they smell divine!

Cooling muffins – they smell divine!

Then remove the muffins from the pan, take off a paper wrapper, and enjoy a delicious, healthy treat!



Banana Muffins - Vegan & Gluten Free
Prep time
Cook time
Total time
Moist, delicious, tasty muffins that happen to be vegan, gluten-free, soy-free, fructose-friendly, and potentially top 8 allergen-free - and healthy!
Recipe type: Breakfast, Snack
Cuisine: Vegan, Gluten-Free, Soy-Free, Fructose-Friendly
Serves: 1 dozen muffins
  • 2 chia eggs (2 T. ground chia + 6 T. water)
  • 2 bananas
  • ¼ c. maple syrup
  • ¼ c. quinoa milk
  • 1 tsp. vanilla
  • ½ tsp. baking powder
  • 1 c. almond flour (sub this out to make nut-free muffins)
  • ½ c. millet flour
  • ¼ c. hemp hearts
  • ½ tsp. psyllium husks (optional)
  1. Pre-heat oven to 350 degrees F.
  2. In a small bowl, make the chia egg. Mix completely and set aside.
  3. In another bowl, mash both bananas.
  4. Add the maple syrup, quinoa milk, and vanilla to the banana and stir together well.
  5. Add the chia egg to the wet mixture and whisk until well blended.
  6. Add the almond flour, millet flour, baking powder, hemp hearts, and psyllium husks (if using) to the wet mixture. Stir together completely.
  7. Line a muffin pan with paper liners and fill with batter to ¾ full.
  8. Bake for 25-30 minutes, until a toothpick comes out clean.
  9. Remove from oven and let cool on counter for ten minutes.
  10. Enjoy your delicious, healthy muffins!

Do you just love banana bread, too?

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7 Responses to Banana Muffins – Vegan & Gluten Free

  1. Laura says:

    Hi, just made these yummy muffins for breakfast. They turned out great. I was looking for a gluten egg and dairy free recipe as I have food intolerances. I can’t have almonds either, so used .5 cup sorghum flour and .5 cup buckwheat instead (per your suggestion). I usually need to increase times when baking gf, but i prob could have taken these out at about 20-22 min. I had bought some hemp a while back and was happy to finally use. Not sure what this adds taste-wise. Thank you so much for sharing this recipe.

    • Carrie says:

      Hi Laura! Oh, I’m so glad these worked out well for you! Nice to know that sorghum and buckwheat work just as well – thanks for sharing that.

      As for what the hemp adds, taste-wise, I’m not really sure. I know hemp adds a lot of nutrition, so I figured I’d throw in a little and see if it made it taste “funny” or not to my fellas…since it didn’t affect the taste to them, I left it in the posted recipe because I love adding little nutrition boosters to things (as long as they don’t make it taste icky!).

      In other words, when you run out of that hemp, you can probably just leave it out and increase the flour by a tad and it will still work fine. But the hemp is a good addition in the meantime. 🙂

      Thanks for commenting!

  2. Bisi says:

    Can you give this new momma (me) more info on Chia eggs!!

    • Carrie says:

      Sure! Get a coffee grinder, scoop some chia seeds in it, and turn it on for just a minute until you have chia “flour” or “meal”. Scoop out 1 T. of that and add it to 3 T. of water, stir it together and let it sit for a minute. It will gel up and work wonderfully as an egg replacer in almost all baked goods! One chia egg equals one regular chicken egg for purposes of substitution. 🙂

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