How do I make these vegan banana muffins gluten-free? That’s with my homemade quinoa flour mixed with the right proportion of supporting ingredients that make it possible.
Why this recipe works
There are a few key ingredients that make these muffins successful. First, the quinoa flour gives them a light and fluffy texture. I agree to be sent email.
Second, the oat milk keeps them moist and prevents them from drying out. Finally, the ripe bananas add natural sweetness and flavor to the muffins. They’re perfect for meal prep, school lunches, or breakfast on the go. You can even freeze a batch to enjoy later! These banana muffins are made with homemade quinoa flour, oat milk, and ripe bananas, making them a great choice for those who follow a gluten-free or vegan diet. That’s such a great contrast from the regular banana muffin recipe Quinoa flour banana muffins are sure to please everyone in the family. And, they’re perfect for those with gluten sensitivities or allergies. They have an unbelievable fluffy texture that you will love! The best part is that they are dairy-free and egg-free muffins yet so easy to make! All you need is a bowl and a spoon. No mixer required! If you like these gluten-free banana muffins, then be sure to check out a couple of other recipes for banana oat muffins and banana carrot muffins.
Ingredients note
Instructions
Preheat the oven to 375 degrees Fahrenheit and line a muffin tin with paper liners. Quinoa flour: Unlike whole wheat flour or all-purpose flour, quinoa flour is gluten-free. You can find it at most large supermarkets or online. If you can’t find it, you can also prepare your own quinoa in a blender or coffee grinder. I have shared the details to create your own quinoa flour that can be fresher than store-bought and also a lot cheaper. There are other gluten-free flour options like oat flour, and almond flour if you do not prefer to use quinoa flour. You can also go with a gluten-free flour blend. Oat milk: I like to use oat milk in this recipe, but any non-dairy milk will work. Oat milk tends not to introduce any additional flavor to the dish. So, I favor that over other alternatives like almond milk, coconut milk, or soy milk. Brown sugar: You can substitute brown sugar for coconut sugar or mini chocolate chips if desired. Depending on the sweetness of bananas, you will need to adjust the quantity of brown sugar for your muffins. Flax meal: This is my favorite egg replacer, but you can use chia seeds. _ tablespoons of flax meal in lukewarm water are all it takes to mimic real eggs! In a large mixing bowl, combine the quinoa flour, salt, and baking soda. and mix well keep it aside. In another bowl combine the mashed banana, brown sugar, vanilla extract, coconut oil, and oat milk. And mix well. Add the wet ingredients to the dry ingredients and mix until well combined. Fill each muffin tin about three-quarters full and top with chocolate chips(optional) and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy vegan banana muffins!
Storage
These muffins are best on the day they’re made but will keep in an airtight container at room temperature for up to three days. You can also freeze them for up to two months. Just be sure to thaw them overnight in the refrigerator before enjoying them.
Expert tips
Use ripe bananas for the best flavor and sweetness.Add a little bit of almond extract for extra flavor.Be sure to use quinoa flour, not regular flour or another type of gluten-free flour.Use oat milk for the best results, but any type of milk will work.Line the muffin tin with paper liners for easy removal.Get creative by adding a few nuts to the batter, if you prefer.You could use the same batter to prepare vegan banana bread too!
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