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Vegan & Gluten-free Banana Bread Muffins

gluten-free banana bread muffins

5 from 2 reviews

Super easy & quick muffins with lots of bananas and nuts.

Scale

Ingredients

Dry ingredients:

140 g buckwheat flour

60 g teff flour*

2 tsp of baking powder

1 tsp of cinnamon

a pinch of salt

Wet ingredients:

80 g juicy dates

a bit of vanilla

2 ripe bananas

1 tbsp of almond butter

1 tbsp of apple sauce

180 ml plant-based milk

1 tbsp of lemon juice

1 ripe banana cut into chunks

50 g chopped nuts*

Instructions

Preheat your oven to 200 °C. I used silicone moulds but you can also use muffin papers.

In a large bowl mix together all the dry ingredients.

Add your wet ingredients to a blender or food processor and blend well until smooth.

Add your wet ingredients to the dry. Don’t over-mix it. Add your banana chunks and chopped nuts as well. You can also add chocolate chips at this stage if you wish.

Stir it a bit and spoon your batter into your muffin pan or silicone moulds. You can add extra chopped nuts on the top if you wish. Bake your muffins for about 22-24 minutes until the muffins are golden brown. Use a toothpick to check whether the center of your muffins are ready. The toothpick should come out clean. Enjoy them warm, but they taste excellent the next day as well.

Notes

*you can also use any other kind of gluten-free flour like rice flour.

*I used cashews and walnuts

DID YOU MAKE THIS RECIPE?
If you did, be a ☆ and let me know what you think by rating it and commenting below. Tag me on Instagram too. My name is @yolcsita_eats!

Keywords: muffins, gluten-free, banana, banana muffins


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