1-Bowl Vegan Banana Nut Muffins with Gluten-Free Flour
These wholesome one-bowl muffins combine ripe bananas with almond meal and gluten-free oats for a tender, naturally sweet texture. The flax egg binds everything together while maple syrup and coconut sugar add depth without refined ingredients. Chopped walnuts provide satisfying crunch, though they're optional for those with nut allergies. Perfect for breakfast, snacks, or lunchboxes, these muffins stay moist for days and freeze beautifully. The simple mixing method means minimal cleanup, while the combination of almond milk and oil keeps them dairy-free without sacrificing richness.
Ingredients
- 1 Tbsp flaxseed meal, to make flax egg
- 2 ½ Tbsp water
- 3 medium ripe bananas, ~1 1/2 cups mashed
- 1 Tbsp baking powder
- 1 tsp baking soda
- ½ tsp pure vanilla extract
- 3 Tbsp grape seed or olive oil
- ¼ cup coconut sugar or organic cane sugarorganic cane sugar1:1Full guide →
- ¼ cup organic brown sugar, packedcoconut sugar1:1Full guide →
- 2 ½ Tbsp maple syrup
- ¾ tsp sea salt
- ½ tsp ground cinnamon(optional)
- ¾ cup unsweetened plain almond milk, or other dairy-free milkoat milk1:1oat-friendlyFull guide →
- 1 ¼ cup almond meal
- 1 ¼ cup gluten-free flour blend
- 1 ¼ cup gluten-free oats
- 1 cup walnuts or pecans, roughly chopped(optional)rolled oats1:1nut-freetree_nuts-freeFull guide →
Instructions
- 1
Preheat oven to 375 degrees F and line standard muffin tin with paper baking cups
- 2
Prepare flax egg by mixing flaxseed meal and water in large bowl, wait 5 minutes
- 3
Add banana, baking powder, and baking soda to flax egg and mash until only small chunks remain
- 4
Add vanilla, oil, coconut sugar, brown sugar, maple syrup, salt, and cinnamon and whisk vigorously
- 5
Add almond milk and whisk once more to combine
- 6
Stir in almond meal, gluten-free flour blend, and oats until just combined
- 7
Divide batter between muffin tins, filling completely full for 12 muffins
- 8
Top with walnuts if using
- 9
Bake for 28-35 minutes until toothpick inserted in center comes out clean and edges are golden brown
- 10
Cool in tin for 5 minutes, then transfer to cooling rack to cool completely
Tips
Use unbleached brown paper liners as they don't stick to muffins when peeling
Fill muffin cups completely full for proper rise and texture
Muffins peel easier and have best texture when completely cooled
Good to Know
covered container up to 4 days at room temperature
batter can be made night before and refrigerated
with vegan butter, nut butter, or plain
Common Mistakes
don't overmix batter to avoid tough muffins
wait full 5 minutes for flax egg to gel properly
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these without the flax egg?
Yes, replace with 1/4 cup additional mashed banana or 1/4 cup applesauce, though texture will be slightly different.
What if I don't have gluten-free flour blend?
You can substitute with equal parts almond flour and oat flour, though texture will be denser.
How long do these keep frozen?
Store in freezer bags up to 1 month. Thaw at room temperature or warm briefly in microwave.