Vegan Fat Free/Gluten Free Banana Muffins

Who said that we had to stop eating baked goods when we are vegan AND intolerant to gluten?  Cooking with food allergies can sometimes be a real challenge. My husband and I have been tested for food intolerances recently.  I discovered through this test that my husband is very allergic to eggs and he is also sensitive to gluten. Me, I’m sensitive to oats and almonds, and eggs too.  When we reviewed the results, I thought that we would have to give up bakeries for good.  However, searching the net, I’ve found a lovely gluten free vegan muffin recipe.  I was so happy to see that we could still enjoy some comforting baked goods, and not having to make two different recipes!  I’ve edited the recipe a bit to make it completely fat free as well, and they turned out to be delicious.

After a few tweaks, this is what I ended up with:

Ingredients (12 muffins)

– 2 cups brown rice flour
-1/2 tsp baking Soda
– 1/2 tsp salt
– 1/2 cup maple syrup
– 1 apple, cored, seeded and puréed with a blender, or 1/2 cup unsweetened applesauce
– 1 tsp cinnamon
– ¼ tsp of nutmeg
– 1 tbsp pure vanilla extract
– 3 ripe bananas


– Preheat oven to 350°F
– Combine flour, baking soda and salt together
– Mix maple syrup, apple and vanilla together
– Slowly add the dry ingredients to the wet ingredients. Make sure you don’t over mix.
– Mash bananas in a separate bowl with cinnamon and nutmeg
– Fold in mashed bananas into the muffin mixture
– Bake for 25- 30 minutes.

I was amazed to see how they had risen.  And the best thing is that not only are they free of common allergens, they are also completely natural and fat-free! The texture might not be exactly like conventional baked muffins, but I lstill loved them!

Photo credit and original recipe at

9 thoughts on “Vegan Fat Free/Gluten Free Banana Muffins”

  1. Iris, I agree with you for the simplicity of the recipe. I also like the fact that they keep very well out of the fridge. I made a batch before going camping and they stayed fresh for the whole week!

  2. Waw!! These looked amazing & I made them yesterday & they tased fab!

    Thanks for this tasty & lovely recipe! I found your tasty blog during Gluten Free Feed!

    Many greetings from a new GF foodie fellow blogger from Brussels, Belgium!

  3. These are great! My 3 and 5 year old daughters have 16 food sensitivities. They can’t have gluten, dairy, eggs, sugar, honey, sesame, bananas…it seems never ending! I made these for one of my daughters that can have bananas and made my other daughter these but used 1 1/2 cups of pumpkin instead of banana and added a splash of rice milk…DELICIOUS!!!
    Gluten free vegan baking can be expensive with ALL THOSE INGREDIENTS! These are super easy with only a few ingredients…I’m thriled!
    I’ve added blueberries, soaked raisins and enjoyed them as is!!
    I really recommend these!

  4. Thanks for your kind words Shwana. Cooking for children with 16 food sensitivities must be a real challenge! I’m so glad that those muffins could work for you. I never thought to substitute banana for pumpkin. I should definitely try that, especially since pumpkins are in season right now!

  5. I subbed the brown rice flour for sorghum flour and pureed the apples in my little oskar (got mini apple chunks) and the muffins came out a little on the dry side. I’m going to wait till tomorrow and give them another taste. I am also a giant newbie in the GF baking world.

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