When life gives you bananas, make muffins! That’s how the saying goes right? One of the biggest challenges my clients have when they are navigating foods that may trigger acne is figuring out what snacks they can eat that won’t cause a breakout. These gluten-free, vegan banana muffins are an excellent morning or afternoon snack option as they have no dairy, no gluten and no-refined sugar, yet they are full of healthy fats and lots of fibre.
From start to finish, these muffins take less than 30 minutes to make and will please even the toughest critic. (They are officially husband approved!)
These muffins are also a pretty good base recipe that you can build upon and customize to suit your own personal preferences. If you want to mix up the flavours, then I encourage you to play and experiment!
Here are some suggestions to try adding:
¾ cup of shredded carrot or zucchini for extra fibre
¾ cup of frozen blueberries
½ cup of dark, dairy-free chocolate chips
Adding a chopped nut and seed crumble to the top of the muffin
Different spices, such as ginger or cardamom
Also, if you’re new to gluten-free flour, I recommend using Bob’s Red Mill Gluten-Free All-Purpose Flour for these muffins. This flour alternative is cost-effective and readily available in most grocery stores and online, so you’ll have no problem finding it.
I just want to warn you, once you start making these muffins, you may not want to stop. I’ve made these twice this week so far! So if you have some ripe bananas begging to be eaten, why not try making these tasty, healthy, skin-friendly muffins!
Gluten-Free Vegan Banana Muffins
- 1 flax egg (1 Tbsp ground flax + 2 Tbsp of warm water, soaked for 3-5 minutes)
- 3 ripe bananas mashed
- ½ cup coconut sugar
- ¼ cup applesauce
- 1 tsp vanilla extract optional
- ¼ cup coconut oil melted
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp sea salt
- 1.5 cups gluten-free flour
- 1 tsp cinnamon optional
Pre-heat the oven to 350F.
Begin by preparing your flax egg in a small dish.
Mash your bananas in a large mixing bowl. Add the coconut sugar, applesauce, vanilla extract, flax egg and melted coconut oil to the bowl, using a whisk to mix together and incorporate the oil.
In a separate bowl or large measuring cup, measure out your dry ingredients, and stir to combine.
Adding a little bit at a time, mix your dry ingredients into your wet ingredients until the mixture is smooth and all the dry ingredients are incorporated.
Line a large muffin tin with parchment or silicone muffin liners. Using a ¼ cup measuring cup, or a large spoon, dish the muffin mixture into the muffin liners until they are ¾ full.
Bake in the center of the oven for 20 minutes, or until a toothpick inserted into the top of the muffin comes out dry.
These muffins can also be made as mini-muffins! Simply use a mini muffin pan and muffin liners, and then reduce the baking time to 15 minutes.