Recipe: Gluten-Free and Vegan Banana Muffins

I’ve been having some tummy troubles lately and I’m worried they’re something to do with gluten. Gluten intolerance seems to be more and more common nowadays, so maybe I’m just panicking and reading too much into it. But if that’s what it is, I will have a hard time accepting it. I know a few people with gluten allergies or intolerances and it’s just a bit of a pain. Add that to vegetarianism and your food options are even more limited. Ah well, it’s just speculation at this point and I may have to try cutting out different foods from my diet for a while in order to narrow down what’s effecting me.

Even so, when I had an urge to bake yesterday, I decided to err on the side of caution and go for gluten-free baked goods. I based the recipe on this delicious banana muffin recipe I made a while back and here’s the updated, (still vegan) gluten-free version:

Gluten-Free Vegan Banana Muffins

Makes 12
Gluten-free Banana Muffins 3


1 1/2 cups gluten-free plain flour
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon gluten-free baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
3 medium bananas, lightly mashed
1/3 cup apple sauce
1/4 cup brown sugar
3 tablespoons sunflower oil (or other suitable baking oil)
1 teaspoon apple cider vinegar


1. Preheat oven to  180°C. Grease 12 cup muffin tray.
2. In large bowl, mix together flour, baking soda, baking powder, cinnamon and salt.
3. In separate bowl, whisk together bananas, apple sauce, sugar, oil and vinegar.
4. Pour wet mixture into dry mixture and stir gently until just combined.
5. Spoon batter evenly into prepared tray. Bake for 15-18 minutes, until muffins turn golden brown and toothpick inserted into centre of muffins comes out clean. NOTE: Do not over-cook as muffins will become dry and chewy.
6. Cool in tray for 5 minutes, then transfer to wire rack to cool completely.
Gluten-free Banana Muffins
Gluten-free Banana Muffins 2
Gluten-free Banana Muffins 4
For some reason, this version of the muffins came out very lumpy – not sure if it was the different apple sauce I used or perhaps the different texture of the batter with the gluten-free version; I find xanthan gum really aerates the dough – but despite the less than pretty result, they still tasted amazing! With a reasonably low amount of sugar (not including the apple sauce and bananas), the muffins are not too sweet and they’re relatively healthy. And best of all, no upset stomach!
In other news, I hit 500 followers on my blog the other day! That’s just insane! I never imagined more than a handful of people reading this blog, let alone 500+ so I just wanted to say a massive thank you to every single one of you who follows More Than Greens. As I’ve said before, every follow, every comment, every ‘like’ puts a smile on my face and I truly appreciate it. Here’s to the next 500!
500 Follows

10 thoughts on “Recipe: Gluten-Free and Vegan Banana Muffins

    1. I was pretty happy with how these turned out so definitely going to make more gluten-free, vegan goodies in the future. And thanks for sharing – I’ll check your muffins out. :)

  1. I experimented with going gluten free for a while, but I’m back eating gluten again. Still, your muffins look great! And congrats on reaching 500 followers – that’s a big deal! I just reached my 500 a few weeks ago too and I was so excited about it. I guess we’re doing something right! Celeste :)

    1. I’m not convinced it’s gluten that’s the issue for me as it’s so on and off but I’ve got all this gluten-free flour now, so can’t hurt to keep ‘experimenting’. ;-)

      Congrats on your 500 as well! I was over the moon when I made it to the first hundred, so 500 just feels insane!

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