Banana Muffins (Vegan, Gluten-free, Dairy-free, Egg-free)

Banana Muffins (Vegan, Gluten-free)

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I have tried to find a way of making a sweet muffin, using nothing but bananas for sweetening. And it worked out great! The bananas add a nice texture and also keep the muffins nicely moist. Even though I’ve used only whole meal they have a great fluffy texture and are not too sweet. If you are used to relatively sweet foods you might want to add a little additional sweetener of your choice.

NOTE: This is an updated version of the original recipe.

Vegan Gluten-free Banana Muffins

For six medium sized muffins you’ll need:

1 cup (140g) sweet sorghum flour
1 cup (135g) buckwheat flour
1 tablespoon fiber husk
2 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt

5-6 very ripe bananas
1/2 cup water

mashed bananas


1. Preheat the oven to approx. 190° C (top-/bottom heat). Sift the dry ingredients into a bowl and mix well.

2. In a separate bowl mash the bananas to a creamy paste. Prepare the muffin tray.

3. Add the banana-mixture, olive oil and water to the bowl with the dry ingredients and stir it well (but not too long otherwise the dough won’t rise as good) – it may appear too moist at first, but the sweet sorghum tends to soak up quite a bit of fluid. Then quickly transfer the dough to the muffin cups or tray.

4. Bake the muffins for about 25 minutes – check with a needle or a small knife if the dough has been baked well. I prefer to leave them a little moist.

Let them cool down a little and enjoy! 🙂

Vegan Gluten-free Banana Muffins

Vegan Gluten-free Banana Muffins

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