Gluten Free Vegan Banana Bread Muffins Recipes

Steps:

• Turn the oven to 350°F Grease a 12-muffin pan, or line with paper muffin cups.
• Combine the dates, applesauce, oil, bananas and vanilla in a blender or food processor. Mix until the dates are completely broken down.
• Combine all the dry ingredients in a large bowl and whisk until thoroughly mixed.
• Add the banana mixture to the dry ingredients and mix just until combined.
• Pour into the prepared tin.
• Bake for 15-20 minutes.

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup standard-size muffin tin with non-stick cooking spray or vegetable shortening.
• In a small bowl, stir together 2 tablespoons flax meal and 6 tablespoons water. Let sit for 5 minutes to thicken.
• In a large bowl, whisk together the flours, baking soda, and salt.
• In a medium bowl, mash the bananas. Stir in the brown sugar, applesauce, vegetable oil, vanilla extract, and flax/water combination.
• Make a well in the middle of the dry ingredients and pour in the wet ingredients. Stir just until the ingredients are incorporated. Batter will be thick.
• Divide batter between 12 muffin cups. If you prefer larger muffins with big, domed crowns, divide the batter between 9 muffin cups instead of all 12.
• Sprinkle remaining 2 teaspoons flax meal over the tops.
• Bake for 18 - 22 minutes, until a toothpick inserted into the center of the muffins comes out clean.
• Remove from oven and place tin on a rack to cool for about five minutes. Transfer individual muffins to a wire rack to let cool completely.
• These muffins keep for 3 - 4 days in an airtight container at room temperature, or freeze in a zipper bag.

Steps:

• Combine rice flour, millet flour, sugar, flax seed, cinnamon, baking powder, guar gum, and salt in a large mixing bowl.
• Stir in bananas and water or milk. Stir well with a spoon, or beat with a mixer for a minute or so.
• Pour into a greased 8 x 8 square pan or a loaf pan, and bake at 350F for 45-60 minutes, or until the center is set.
• Allow to cool in pan.
• Cut into squares (like cornbread) if made in the square pan, or slice into slices, when cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 8-cup muffin tin or line cups with paper liners.
• Combine gluten-free flour, sugar, baking powder, cinnamon, and salt in a large bowl.
• Mix bananas, applesauce, olive oil, and vanilla extract in a separate bowl. Add banana mixture to flour mixture; mix well until smooth and creamy.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until tops spring back when lightly pressed, about 40 minutes.