Banana walnut muffins are my favorite type of muffin. It’s always been and (likely) will remain. Only Double Chocolate Chip comes close (which I am officially adding to the gluten-free experiments list! ).
I have made gluten-free banana bread but still don’t have a good muffin recipe. This had to change.
The recipe is easy to make and only requires basic ingredients as well as one bowl!
This recipe is adapted from the 1-Bowl Vegan Nutella Banana bread. If you haven’t already tried it, I highly recommend that you do! I love anything with Nutella.
This recipe was tested with Aquafaba, which produced a moist muffin. It was almost too wet. The results were much better when I used my flax eggs.
This is my favorite banana muffin. The outside is crumbly, studded with roasted nuts, and perfectly moist inside. Swoon!
Ingredients
- 1 Tbsp of flaxseed flour (to make flax eggs).
- 2 1/2 Tbsp of water (to make flax eggs).
- The original recipe calls for three medium bananas or 1 1/2 cups.
- Baking powder, 1 Tbsp
- 1 tsp of baking soda
- 1/2 tsp pure vanilla extract
- Use three tablespoons of grape seed oil or olive oil
- Coconut sugar or organic cane juice sugar: 1/4 cup
- 14 cups organic brown sugar packed
- Maple syrup, 2 1/2 Tbsp
- Sea salt, 3/4 tsp
- Use 1/2 tsp of ground cinnamon ( optional).
- 1/4 cup plain unsweetened almond milk (or any other dairy-free alternative milk)
- 1 1/4 cup Almond meal (I used half Almond flour to add fluffiness).
- 1 1/4 cup gluten-free flour blend*
- 1 1/4 cup gluten-free oats
- One cup chopped pecans or walnuts ( optional).
Instructions
- Preheat the oven to 375°F (190°C) and line your standard muffin pan with paper baking cups. I find that the brown, unbleached paper liners work best because they do not stick to the muffins while peeling.
- Prepare the flax eggs in a large bowl by mixing flaxseed and water. Wait 5 minutes. Add banana, baking soda, and baking powder, and then mash it until there are only small pieces left.
- Add the oil, vanilla, coconut sugar, and brown sugar. Also, add maple syrup and optionally cinnamon. Add almond milk and mix again.
- Stir in the almond meal, gluten-free flour blend, and oats until combined. Divide batter evenly between the muffin tins. Fill them to the top. There should be 12 (the amount written in the original recipe adjusted for batch size).
- Add walnuts to the top (optional). You can substitute walnuts with more rolled oats or organic cane sugar.
- Bake for 28 to 35 minutes, or until the toothpick inserted in the middle of the muffin comes out clean. The edges should be dark golden brown. Remove from the oven and allow the muffin tin to cool for 5 minutes. Remove from the container, and allow to cool on a cooling rack. When completely cooled, the wrappers will peel off easier, and you’ll get a better texture.
- Serve with vegan butter or nut butter. Keep leftovers covered in a container for up to four days or frozen for up to one month.
