Have overripe bananas? Make these moist Gluten-Free Vegan Banana Cinnamon Muffins! They are great to have for a quick breakfast or healthy dessert!

When I have overripe bananas, I usually freeze them to make some Peanut Butter Banana Ice Cream, Banana Bread, or these Banana Cinnamon Muffins!

What is Gluten-Free Vegan Banana Cinnamon Muffins made of?

The key ingredients in making these banana cinnamon muffins include the following:

  • Bananas: Kind of goes without saying right? But bananas are not just for flavor. Bananas serve as a moisture component you would normally get from the yolk of eggs.
  • Applesauce: Another “secret ingredient” acting as a moisture agent you would normally get from eggs.
  • Ground Flaxseed or “Vegan Egg Substitute”: Mixed with water you have a “egg-like” gel consistency that acts as a binder. Particularly with flaxseed, it adds in fat content you would normally get from the egg which helps make your vegan muffins rich.
  • Karuna’s Banana and Cinnamon Whole Plant Smoothie. This drink is naturally sweeten lessening the amount of sugar you will need to add plus it boosts the banana and cinnamon flavor!
  • Apple Cider Vinegar: This is added for it’s leavening enhancing properties helping your muffins rise.

How to Eat these Banana Cinnamon Muffins?

When I make these muffins I like eating the following ways:

  • Heating up some Karuna’s Banana and Cinnamon Whole Plant Smoothie (for a hot cocoa feel) and serving it alongside my muffins with a good book for a warm cozy breakfast.
  • Spreading my muffins with peanut butter and jam
  • You can top your muffins with some delicious vegan caramel.
  • I also like eating them with my favorite vegan yogurt for a more filling breakfast!

How to Make GF Vegan Banana Cinnamon Muffins? (1-minute video)

These Banana Cinnamon Muffins have the perfect balance of sweetness. They are so fluffy and moist you will forget that they are vegan or gluten-free!  Enjoy!

RECIPE – Gluten-Free Vegan Banana Cinnamon Muffins

Have overripe bananas? Make these moist Gluten-Free Vegan Banana Cinnamon Muffins! They are great to have for a quick breakfast or healthy dessert!

Course: Breakfast, Dessert, Snack
Cuisine: Vegan, Vegetarian
Prep Time: 10 Minutes
Cook Time: 18 Minutes
Total Time: 28 Minutes
Servings: 12 Muffins
Calories: 119
Author: Gina Marie

Ingredients

Vegan Egg

  • 1 tablespoon vegan egg replacer or ground flaxseed
  • 2 tablespoon water

Vegan Buttermilk

Optional Crumb Topping

  • ¼ cup walnuts, crushed
  • ¼ cup all-purpose gluten-free flour (see notes)
  • ¼ cup brown sugar or coconut sugar
  • 1 tablespoon cinnamon
  • 3 tablespoon vegan butter or coconut oil, melted

Muffins

  • 3 medium very ripe bananas, smashed
  • ⅓ cup vegan butter or coconut oil, melted
  • 1 tablespoon applesauce
  • 1 ¾ cup all-purpose gluten-free flour, level (see notes)
  • 2 ¼ teaspoon baking powder, level
  • 1 teaspoon baking soda, level
  • 1 teaspoon cinnamon powder, level
  • ¼ teaspoon sea salt
  • ¼ cup organic cane sugar (plus 1 additional tablespoon), level

Optional Topping

  • Vegan Caramel Sauce or Peanut Butter

Instructions

Vegan “Egg”, “Buttermilk”, and Crumb Topping

  1. Preheat the oven to 350°F (180°C) and spray a muffin tray with non-stick spray. Or you can add muffin/cupcake to your muffin tray for easier clean-up. Set aside.
  2. For your vegan egg, grab a small dish, mix together egg replacer or flaxseed egg and water. Set aside. The mixture will thicken up as it sits into a gel-like consistency.
  3. Next, make your vegan buttermilk. In a liquid measuring cup, pour in Karuna Banana Cinnamon Whole Plant Smoothie. Add in your apple cider vinegar and mix together slightly. Set aside.
  4. Now for the crumb topping, (if you are making it). In a medium bowl add in your walnuts, flour, sugar, cinnamon, and vegan butter. Using a fork (or your hand and mix together until your mixture forms a crumble like consistency. Set aside.

Muffins

  1. In a large glass bowl, smash very ripened bananas using a fork or potato masher.
  2. Add in melted butter, applesauce, vegan egg, and vegan buttermilk to the mashed bananas and mix very well.
  3. In a separate bowl, add in flour, baking powder, baking soda, cinnamon powder, sea salt, and organic cane sugar. Mix together well.
  4. Add your wet mixture into your dry mixture and mix gently until just combined. DO NOT over mix your batter. It’s even okay to have a few dry flour spots. Your batter should be thick and have some elasticity.
  5. Spoon into muffin tins, dividing evenly into 12 muffins. Take your crumb topping and place them over each muffin evenly. Kind of gently press them into the batter. This is so when your muffins bake, the topping won’t crumble and fall off your muffin.
  6. Bake for 18 minutes until a toothpick inserted in middle comes out clean. Remove from heat and allow muffins to cool before removing from pan.
  7. Top your muffins with Vegan Caramel Sauce or eat them as is! You can also serve these with vegan butter, peanut butter, or any other nut butter.
  8. Muffins stay fresh covered at room temperature for up to 48 hours or in the refrigerator for up to 5 – 7 days. They can last in the freezer up to 1 month in a large size freezer bag or container covered. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave.

Recipe Notes

  • Make this recipe with our Cacao, Chestnut, & Pear Whole Plant Smoothie or one of our Synergy Coffee Blend drinks!
  • Not gluten-free? Just use regular all-purpose flour or preferably spelt flour, sprouted wheat flour, or whole wheat flour.
  • I use Bobs Red Mill, All Purpose Baking Flour 1 to 1 (the one with the light blue label in the blue bag NOT the red label). It is important to know that not all gluten-free flour blends are created equal when it comes to vegan baking. This is the only gluten-free flour I recommend for this recipe.
  • Please DO NOT use single gluten-free flours like coconut flour, rice flour, almond flour, etc. Those will NOT work in this recipe.
  • The Crumb Topping is optional but does add a nice additional sweetness and flavor to these muffins. You can top with walnuts if you like or nothing at all.
  • Be sure to use very ripe bananas. Ripe bananas are very sweet (they are more sugar than starch) which lessens the need for adding too much sugar and it gives a nice strong banana flavor and moist. So use those spotty bananas!
  • I have tried this recipe with folding in pecans, walnuts, almonds, vegan chocolate chips, or even raisins. Get creative if you like! Make this recipe your own!
  • Banana Cinnamon Muffins will keep in the refrigerator covered for up to 5 days and in the freezer for up to 1 month in a large size freezer bag or container covered.