These vegan and gluten free banana muffins are packed with walnuts and mini chocolate chips for an easy-to-make, delicious snack! They're perfect for meal prep, school lunches, or breakfast on the go.
- 1/2 cup vegan butter, softened
- 3/4 cup granulated cane sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon freshly squeezed lemon juice
- 2 large, ripe bananas, mashed (between 3/4-1 cup)
- 3 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 tsp ground nutmeg
- 1/4 teaspoon fine kosher salt
- 1 1/4 cup nondairy milk (we used oat milk)
- 1 cup chopped raw walnuts
- 3/4 cup mini chocolate chips
Brown Sugar Walnut Topping:
- 3 tablespoon brown sugar
- 3 tablespoon finely chopped raw walnuts
- 1/4 teaspoon cinnamon
- 1-2 teaspoon vegan butter, melted
- Preheat oven to 350°F / 175°C. Fill two muffin tins with liners.
- Stir together the brown sugar walnut topping ingredients and set aside.
- In a large mixing bowl, stir together gluten free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl or stand mixer, cream butter, sugar, and brown sugar until light and fluffy.
- Mash bananas with a fork.
- Add mashed bananas and the vanilla extract to cream and sugar mixture and continue mixing.
- Combine lemon juice and milk. Alternate adding portions of the milk mixture (wet ingredients) and the flour mixture (dry ingredients) to the mashed banana mixture until well combined.
- Stir in chopped walnuts and mini chocolate chips.
- Fill each muffin tin almost to the top.
- Top with the brown sugar walnut mixture, and bake for 30 minutes, or until a toothpick stuck into the center of one of the muffins comes out clean. Let cool slightly before enjoying!
Storage: store leftover muffins in an airtight container for up to 4 days at room temperature or in the refrigerator. Be sure to let the muffins cool completely before storing.
Freezer storage: for long term storage, store in an airtight container in the freezer for up to 3-6 months. (As long as there's no freezer burn, they're fine to eat!) Reheat in the microwave for 30 seconds, until warmed through.
Walnuts: We used raw, unsalted walnuts in this recipe. Feel free to sub with another nut of choice, like pecans. You can also leave them out if you have any nut allergies in the family.
Bananas: be sure to use super ripe bananas in these muffins.
Adapt for mini muffins: if using a mini muffin tin, start checking the muffins for doneness between 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 189
- Sugar: 11.5 g
- Sodium: 99.7 mg
- Fat: 8 g
- Carbohydrates: 29.1 g
- Fiber: 1.3 g
- Protein: 2.1 g
Keywords: gluten free banana muffins, banana nut muffins