Gluten Free and Vegan Walnut Banana Bread Muffins

Bella

I have always loved banana bread. In fact, I made it several times for my husband before going gluten free.

Side Note: I was a master at banana bread, you see. It was indeed emotional to go gluten free and have to relearn the art.

Back to the story.

I remember I use to love to serve it with vegan butter slathered on each warm slice – so good! Banana bread is just perfect warm and buttery.

So!

This whole banana bread deja vu made me start thinking last week of what I wanted to bake next in my gluten free kitchen. Ding! There it was. Banana bread muffins!

Sweet was the thought.

So you are definitely in for a treat!

Here is a really nice egg-free, dairy free, soy free, and gluten free banana bread muffin recipe that I made for a dinner social the other day.

I am not sure if you can use this same recipe for regular banana bread (I have not tried that yet), but it works beautifully for these muffins. They were so soft!
GLUTEN FREE AND VEGAN WALNUT BANANA BREAD MUFFINS

PREP TIME
20 mins
COOK TIME
25 mins
TOTAL TIME
45 mins

©Sweet n’ Savory Life
Author: Bella
Recipe type: Breakfast/Brunch/Dessert
Serves: 6


INGREDIENTS
(a) Wet Bowl Ingredients:
½ cup coconut almond milk + 1 tbsp apple cider vinegar (ACV)
1 cup very ripe mashed bananas
½ cup cane sugar
½ cup vegan butter, melted
¼ cup light brown sugar
2 tbsp apple sauce
½ tsp vanilla extract
_
(b) Dry Bowl Ingredients:
1½ cups gluten free all purpose flour
½ tsp xanthan gum (if not in AP mix)
1 tsp ground cinnamon
1-1/2 tsp baking powder
½ tsp baking soda
½ tsp sea salt
⅓ cup walnut pieces


INSTRUCTIONS
Preheat the oven to 350 degrees Fahrenheit.
In a cup mix together the coconut almond milk + ACV, and set aside for 5 minutes.
Then, in a large mixing bowl, mash the very ripe bananas and add all wet bowl ingredients.
Next, in a separate bowl, whisk together the dry bowl ingredients.
Once everything is mixed, add the wet ingredient bowl to the dry and mix. Avoid over-mixing.
After the batter is smooth lightly oil a silicon muffin pan, and evenly distribute muffin batter between the sections of the pan, filling up each section.
Next, add some extra walnut pieces to the top of each muffin, and place in the oven to bake 25 minutes, more or less until golden brown.
Test with a toothpick in the center, to indicate readiness.
Once ready, remove from oven and allow muffins to cool in the muffin pan before removing them.

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