Gluten-Free Vegan Sunbutter Banana Mini Muffins
An allergy-friendly recipe for you and your loved ones. They are made without gluten, dairy, soy, refined sugar, and even nuts so that they are safe to take into schools. Heart, soft, and not overly-sweet, they make for a nutritious snack or breakfast on-the-go.
Equipment
- 1 mini muffin tin you can also use a regular muffin tin; see note
- Mixing bowls
- Hand beater or stand mixer
Ingredients
- ¾ cup full-fat coconut milk or oat milk
- ½ cup mashed banana from about 2 medium ripe bananas
- ½ cup creamy sunflower seed butter
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups gluten-free oat flour
- 1 cup brown rice flour
- ½ cup coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 350 degrees F. Line a mini muffin tin with liners.
- In a medium mixing bowl, whisk together the coconut milk or oat milk, mashed banana, sunflower seed butter, maple syrup, and vanilla extract. Whisk until combined and creamy and set aside.
- In another large bowl, or bowl of a stand mixer, combine the gluten-free oat flour, brown rice flour, coconut sugar, baking powder, cinnamon, and sea salt. Stir to combine.
- Pour the wet ingredients into the bowl with the dry mixture. Beat until a muffin batter is formed.
- Transfer the batter to the cups of the muffin tin, filling each one all of the way to the top. Bake 14 to 15 minutes until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the muffin tin for about 10 minutes, before transferring them to a wire rack to cool completely.
Notes
You can make this recipe into regular muffins, but bake time and yield will vary. Back for 22 to 25 minutes until a toothpick inserted comes out clean.
Storage: keep muffins in an air-tight container in the refrigerator for up to two weeks. Muffins can be frozen for up to 1 year.