Jul 18, 2013

Banana Bread Muffins. Vegan. Gluten-free. Oil-free. Sugar-free.

In the words of one of my first-watched Food TV personalities, “Oh, yeah babe!” That’s Emeril in case you never watched him. But Emeril was all about pork fat and other not-so-healthy ingredients. These babies are… dare I say… amazing? Yes, I can say it. FINALLY. I am getting the hang of creating baked goods that are healthy and so yummy it’s hard to not be ecstatic. Cue ear-to-ear grin.

These muffins get their sweetness from the bananas and a few dates. The almond flour and the almond butter seem to be the key to adding (good) fat so no oil needed! 

Here you go…


       ~ dry

  • 1 cup blanched almond flour
  • 1 cup brown rice flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon

       ~ wet

  • ½ cup unsweetened soy milk or other non-dairy milk
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla
  • 2 TBS flax meal mixed with 2 TBS water
  • ¼ cup raw almond butter
  • 3 LARGE bananas, ripe but not overripe
  • 4 medjool dates, pits removed, chopped


  1. Preheat the oven to 350° F.
  2. Prepare a 12-muffin tin (I used paper liners).
  3. Combine the flax meal with the water and set aside.
  4. Combine the soy milk with the apple cider vinegar and set aside.
  5. Add all dry ingredients to a large mixing bowl and whisk well to incorporate.
  6. Mash the bananas in a separate bowl.
  7. Chop the dates as finely as you can.
  8. Add the dates, milk/vinegar mixture, vanilla, almond butter and flax mixture to the bananas and stir well to combine.
  9. Add the wet ingredients to the dry and stir gently to combine. Don’t mix it too much! The batter will start to puff up. This is good. 
  10. Immediately scoop the batter into the muffin tin. I use a 4 Tablespoon Ice Cream Scoop (¼ cup) for muffins and it works great! You want to get them into the oven as soon as possible, so try to work fast.
  11. Bake for 40-45 minutes until a toothpick inserted in the center of one of the center muffins comes out clean. (TIP: rotate the muffin tin 180° halfway through baking)
  12. Cool and serve!

Makes 12 muffins. Enjoy!

Healthy trails,

10 responses to “Banana Bread Muffins. Vegan. Gluten-free. Oil-free. Sugar-free.”

  1. Oh, these look fantastic, Helyn! Thank you for creating such a good-lookin' banana muffin. These are on my to-do list this weekend.

  2. Rachel says:

    Do you have a recommendation on what to use if I don't have the brown rice flour (like should I use more blanched almond flour or can I use something like oat flour, etc.)? I never know how the different flours contribute to how things turn out, so I'm just curious if I really should go buy the brown rice flour or not before attempting these 🙂 These look delicious!

  3. Helyn says:

    If you're wanting to keep it gluten-free you could use sorghum or any GF flour blend. Otherwise you could use spelt or whole wheat. Hope you enjoy them!

  4. Rachel says:

    Perfect, thanks so much for the response! I don't need to keep them GF, though it's fun trying these different blends! I'll be making these this weekend. Can't wait!

  5. Kathleen says:

    I made these today and they are awesome! Before going plant based I was a huge baker and have struggled a little in baking now. These are definitely the best I have made. Moist, flavorful and just delicious. I did not have the brown rice flour so subbed whole wheat pastry flour. Next time I'll probably add some walnuts. So glad I have come across your site 🙂

  6. Helyn says:

    YAY Kathleen! I know how you feel … I used to bake A LOT before going plant based. I was just totally lost for about a year until I figured it all out. So glad you liked the muffins. Thanks for letting me know! 🙂

  7. Amy Collins says:

    I started my Eat to Live journey about a year ago and I just discovered you about two weeks ago. I have already made four of your recipes and have told my family I am going to start writing you love letters, lol!!! : ) : ) It has been so difficult and sometimes (hours and failed meals later), discouraging to learn to cook with vegan ingredients. I really identified with your statement of "FINALLY," getting the hang of creating baked goods…and man, did you!! Cue MY ear-to-ear grin when I bit into these muffins. They are aaaaamaaaazing!!! Perfect. Thank you thank you thank you!

  8. Helyn says:

    What a wonderful comment to wake up to! Thank YOU, Amy! You made my day :))

  9. JCB says:

    Just made these and they are so good! I did not have blanched almonds but used unblanched almond meal and added 1/2 cup chopped walnuts. Best muffins I’ve tried so far….and they did not stick to muffin liners.

    Thank you so much; I will be making these often.

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