Vegan Gluten Free Banana Bread Muffins
Here on Maui banana bread is a way of life. Head down the world famous Road to Hana and you’ll find no shortage of road sign stands with their “best banana bread on the island!”
I didn’t want to create the best banana bread in the world, rather I wanted to make the best vegan gluten free banana bread muffin recipe I had ever tried. I wanted to create a recipe so delicious and moist that no one would ever believe it was vegan or gluten free, and I wanted it to be so easy that anyone could make. And I think I did it!
To make the recipe simpler I turned to trusted Bob’s Red Mills for a gluten free flour blend. I used coconut palm sugar as the sweetener since it is lower on the glycemic index and higher in minerals than cane sugar. I used coconut oil because coconut oil is pure magic. I used macadamia nuts because I live in Hawaii. You can easily substitute regular sugar for the coconut sugar, and walnuts for the macadamia nuts.
Enjoy and please leave comments if you love these as much as I do!
- 4 ripe to very ripe full sized mainland bananas (I used 12-14 ripe apple bananas from my backyard)
- 2 cups Bob’s Red Mills Gluten Free Biscuit & Baking Mix
- 1/2 cup coconut oil (softened or melted)
- 1/2 cup coconut sugar
- 1/2 cup vegan chocolate chips
- 1/2 cup macadamia nuts
- 1/2 teaspoon vanilla extract
- Preheat oven to 350F.
- Line 20 muffin tins with liners, or grease, or use silicone.
- Completely mash bananas.
- Cream together bananas, coconut oil, sugar, and vanilla.
- Add in Bob’s Red Mills Gluten Free Biscuit & Baking Mix, combine thoroughly.
- Add macadamia nuts and chocolate chips.
- Divide mixture into baking tins or silicone, each should be 2/3 – 3/4 full. If you are concerned with presentation smooth tops. For rustic style (as pictured), leave chunky.
- Bake for 15-20 minutes. 15 minutes will yield gooey centers while 20+ minutes will yield a firmer texture.
Makes 20 muffins.