Ripe, well-mashed bananas bring natural sweetness and moisture to these muffins, balanced with brown sugar, a splash of vanilla, and a warm hit of cinnamon in every bite. The gluten free flour blend keeps the crumb soft and tender, while a touch of baking powder and baking soda gives each muffin a nice domed rise. Chopped walnuts are optional here, but they add a satisfying crunch against the soft, cake-like interior if you want the extra texture. These bake up golden on top in just over 20 minutes, filling the kitchen with that unmistakable banana-bread aroma. Simple pantry staples and one-bowl mixing make this a low-fuss bake you can pull together any morning. It's a genuinely solid pick for a vegan muffin rotation, whether you're meal-prepping breakfast or looking for an easy snack to keep on hand.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →12 servings
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well with oil.
In a large bowl, mash the bananas with a fork until smooth with only small lumps remaining, about 1 1/4 cups total.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
