Make this delicious Gluten-Free Banana Muffins recipe for a perfect breakfast treat any day of the week. These muffins are tender and tasty with a lovely streusel topping.
My daughter is trying an experiment for me. She wasn’t excited about it in the beginning, but I think she’s starting to get into it now. Either that or she’s just leading me on.
No, that couldn’t be. What child would do that to her mother!
She’s trying a gluten-free diet for a week. Maybe two.
She’s had trouble with itchy skin lately and that’s listed as one of the symptoms of gluten intolerance. That and a whole host of others.
The thing is, I have issues with gluten so it’s possible she might too.
What’s Great About this Recipe
You can find the full printable recipe, including ingredient quantities below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time!
- Ripe bananas — this recipe uses 3 ripe bananas. I prefer ripe bananas for the flavor they add, but you can use less-than-ripe too.
- Vegan buttermilk — it’s easy to make your own vegan buttermilk with only two ingredients!
- Brown sugar — using brown sugar keeps these muffins moist and lightly sweetened.
- Vegan butter — we’ll use a little melted vegan butter. I used Earth Balance, but you can substitute vegetable or coconut oil too.
- Gluten-free flour — use a general, all-purpose, baking gluten-free flour. Any 1:1 flour will do here.
- Baking soda & powder — we want tall muffins and adding both baking soda (especially when combined with the buttermilk) and baking powder does the trick.
- Salt — adding just a bit of salt adds complexity to the overall flavor profile of these muffins.
- Optional Chopped Nuts — If you’re into nuts in your muffins, then I highly recommend adding some chopped pecans or chopped walnuts.
It’s so much easier to be gluten-free these days thanks to the wide range of gluten-free flour mixes available!
How to Make Gluten-Free Banana Muffins
To make these tasty GF banana muffins, let’s talk about some of the steps you’ll take.
Step One: Combine the wet ingredients
First, you’ll want to mash those bananas. I use a for, but you can do this in a blender or food processor too. Once the bananas are mashed, add the buttermilk, brown sugar and melted vegan butter. Give this all a stir to combine and then set it aside.
Step Two: Combine dry ingredients
Now combine the gluten-free flour, baking soda, baking powder, and salt in a mixing bowl. Sift this all together until well combined. If using nuts, add the chopped nuts to the flour mixture.
Note: Using both baking powder and baking soda helps give rise to these muffins!
Step Three: Make the Crumble Topping
Take a moment to mix together the crumble topping ingredients, including the vegan butter, gluten-free flour, and brown sugar. Stir this all together and set it aside.
Step Four: Assemble the Muffins
Make the muffin batter by combining the wet and dry muffin ingredients. Stir until combined (some small lumps are ok).
Distribute the batter into the prepared muffin compartments. I like using a cookie dough dispenser to help keep things neat.
Then equally distribute crumble topping over each muffin, using your hand to gently press it into the batter.
Place the pan in preheated oven and bake for about 20 minutes. Then remove them from the oven and set them aside to cool for a few minutes before devouring.
For an even more dramatic flair, add a drizzle of vanilla frosting (1/2 cup powdered sugar combined with just enough soymilk to make it spreadable).
Here’s some of my favorite tips to make these gluten free banana bread muffins perfect every time:
- I love adding dairy-free chocolate chips to make gluten free banana chocolate chip muffins.
- If you’re not into nuts, you can make these with or without
- This recipe calls for vegan butter, I used Earth Balance
- I find gently pressing the crumble topping into the batter helps that crumble topping stick a little more
It really was fun to make these gluten free banana muffins and everyone loved them!
Whether gluten is an issue for you or not, these gluten free vegan banana muffins are easy to make and tasty too. So, if you or someone in your life needs gluten-free, this recipe will make everyone happy!
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Gluten-Free Banana Muffins
- 3 ripe bananas mashed
- ⅓ cup vegan buttermilk
- ¾ cup brown sugar
- ⅓ cup vegan butter , melted
- 1⅔ cups gluten-free flour (see note)
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup optional: pecans , chopped
- 1 tablespoon vegan butter , softened
- 2 tablespoons gluten-free flour
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- Preheat oven to 375°F. Prepare muffin pans by lining with papers or spraying with vegetable cooking spray.
- Next, mash the bananas in a medium bowl. Add the buttermilk, brown sugar and melted vegan butter. Stir until well combined and set aside.
- Now combine the gluten-free flour, baking powder, baking soda, and salt in a medium sized bowl. Stir until well combined. If using, add the chopped nuts to the flour.
- Take a moment to mix together your topping ingredients – the vegan butter, gluten-free flour, and brown sugar. Stir well and set aside.
- Make the muffin batter by combining the wet and dry muffin ingredients. Stir until combined (some small lumps are ok) and spoon into prepared muffin compartments. Then equally distribute crumble topping over each muffin, using your hand to gently press it into the batter.
- Place the pan in heated oven and bake for 20 – 22 minutes. Once they're done, remove them from the oven and set aside to cool for a few minutes before devouring.
- For an even more dramatic flair, add a drizzle of vanilla frosting (1/2 cup powdered sugar combined with just enough soymilk to make it spreadable).
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.