Looking for a moist, flavorful banana muffin recipe that’s gluten-free, egg-free, dairy-free, and free of refined sugar? This version delivers soft, tender muffins with excellent banana flavor and a texture that isn’t dry or crumbly. It’s simple to make and versatile enough to turn into a small loaf if you prefer banana bread.
Many gluten-free banana muffin recipes can be dry, but this one stays moist thanks to ripe bananas and a balance of simple ingredients. Use your preferred gluten-free all-purpose flour; results and subtle flavors may vary by brand. For a sugar-free option, erythritol works well because it has no calories and doesn’t alter the flavor the way some sweeteners can.
Make Banana Muffins or Banana Bread
This recipe can be baked as mini muffins (about 18), regular muffins, or in a small loaf pan. If you choose a loaf pan or larger muffin tins, extend the baking time until a toothpick inserted into the center comes out clean.
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Mini Banana Muffins
The best gluten-free, dairy-free, egg-free, refined sugar-free banana muffins—moist, simple, and full of banana flavor.
Ingredients
- 1/4 cup vegan butter, room temperature
- 1/4 cup sugar substitute (for example, erythritol)
- 1 cup gluten-free all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 very ripe bananas
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 325° F (165° C).
- Lightly grease your muffin pan.
- In a large bowl, cream the room-temperature vegan butter with the sugar substitute and vanilla until smooth.
- Sift in the gluten-free flour, baking soda, and salt. The mixture will look very dry at this stage.
- Mash the ripe bananas with a fork and add them to the dry mixture. Mix until fully incorporated; the batter will be thick.
- Spoon or scoop the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean. If baking in a loaf pan or larger tins, increase the baking time and test with a toothpick.
Notes
Makes about 18 mini muffins or 9 regular muffins. These freeze well—store in an airtight container for later use. Recipe courtesy of Make Your Meals.
Nutrition Information:
Serving Size:
1 grams
Amount Per Serving:
Unsaturated Fat: 0g