Banana Nut Muffins- Gluten free and vegan

I recently went camping and bought 3 bunches of bananas.  Turns out bananas don’t travel that well, so I had a bunch of overripe, partially smashed bananas that I didn’t want to go to waste.  I have a friend from Africa who loves banana bread.  He rarely asks for anything, but after I gave him one muffin, he asked for another.


1/2 c. oat flour

1/4 c. millet flour

1/4 c. tapioca starch

1/4 c. potato starch

1/8 c. amaranth flour

1/8 c. teff flour


1/2 tsp xanthan gum

1 1/2 tsp baking soda

1/2 tsp salt

4 overripe bananas

1 c. brown sugar

3/4 c. butter (I used SmartBalance), melted

2 eggs or 2 flax eggs

1 tsp. vanilla extract

1/2 c. chopped walnuts



Stir together flours, starches, xanthan gum, salt, and baking soda.  In a separate bowl, mash two of the bananas and cream together with the brown sugar mix with beaters for 2-3 minutes.   Add in the “butter” and “eggs” and vanilla extract and beat again with the mixer.  Gently stir in the flour mixture.  Mash the other two bananas, but leave them with bigger chunks.  Stir into batter along with walnuts.

Pour into 2 muffin tins lined with cupcake liners.  You don’t need to grease the liners.  Fill them halfway and then tap the tin on the counter to squeeze out air pockets.

Bake for 18-20 minutes at 375 degrees.  They should spring back when you touch the top without leaving an indentation or you can stick a toothpick in them to see if it comes out clean.

Makes 2 dozen.



If you want to make this with full gluten, replace all of the starches and flours with all-purpose flour and eliminate the xanthan gum.


Original recipe:


Author: glutenfreeveganish

I eat gluten, dairy, and egg free and want to make food that other people would want to eat too.

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