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An aerial sunlit image of a gluten free banana muffin that has been cut in half, revealing the soft inner crumb. The muffin sits atop a white speckled ceramic plate in contrasting sunlight.

Gluten free vegan banana muffins

*Cups and measures are in Australian cups and measures. Use ml for international accuracy. 1 Australian tablespoon = 20ml, whereas a tablespoon in most other countries is 15ml.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Snack, Sweet
Cuisine Food Intolerance Friendly
Servings 6 muffins

Ingredients
  

  • 160 g white rice flour
  • 5 g (1 teaspoon) baking powder
  • 2 g (¼ teaspoon) baking soda
  • Pinch of fine salt
  • 100 g light brown sugar
  • 200 g ripe banana
  • 80 ml (1/3 cup)* milk
  • 40 ml (2 tablespoons)* oil of choice (I used olive)
  • 5 ml (1 teaspoon) lemon juice
  • 5 ml (1 teaspoon) vanilla extract or vanilla bean paste (optional)

Instructions
 

  • Preheat the oven to 180C/356F. Grease or line 6 X 80ml 1/3 cup capacity muffin holes.
  • Whisk the rice flour, baking powder, baking soda and salt together well. Whisking well ensures the baking soda is evenly distributed for even browning and no unpleasant bites of baking soda that has stuck together in a ball.
  • In a medium mixing bowl, combine the remaining ingredients. Whisk well, then whisk in the flour mixture until you have a cohesive matter that is smooth except for bits of mashed banana. There should be no chunks of flour.
  • Divide the mixture evenly into the prepared muffin holes, coming up to just below the lip.
  • Bake for 20-30 minutes or until golden brown and cooked through.
  • Allow to cool in the tray for 5 minutes before carefully transferring to a wire cooling rack to finish cooling.
  • Leftovers keep well in an airtight container in the fridge. I haven’t tested freezing them as this recipe makes a small batch.

Notes

  • This recipe makes 6 muffins – what some might consider a small batch. I live in a small household and 12 muffins laying around is just way too many. I assume there are other households like mine, so this is why the recipe makes 6 muffins.
  • You can double it if you like – I haven’t tested this but I can’t foresee any issues. I would hold back a little milk and add it to appearance.
  • See the substitution notes in the body of the post. Note that I haven’t tested a flour substitute or a sugar substitute here.
  • I have not tested using frozen and defrosted bananas because I have used up my stash. When I have new frozen bananas I will test the theory.
Keyword Easy gluten free muffins, Gluten free banana muffins, Gluten free egg free banana muffins, Gluten free vegan muffins
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