AuthorLeah St John, CHN
RatingDifficultyBeginner

Are you tired of making banana bread with your overripe bananas? Switch things up with these scrumptious bakery-style Jumbo Banana Bread Muffins! They are light, moist, and taste amazing, plus they're gluten-free, vegan, and oil-free.

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Yields6 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

Wet Ingredients
 3 ripe bananasmashed
  cup water
 1 tbsp lemon juice
 1 tsp vanilla extract
Dry Ingredients
 1 cup oat flour
 1 cup gluten-free flourwe use Bob's Red Mill Gluten Free All-Purpose Flour
 3 tbsp coconut sugar
 2 tbsp ground flaxseedor ground chia
 2 tsp baking powder
 1 tsp Ceylon cinnamon
 ½ tsp baking soda
 ¼ cup raisins
 ¼ cup vegan dark chocolate chips
 ¼ cup walnuts

1

Preheat oven to 425°F, and line a 6 cup jumbo muffin pan with parchment baking cups.

2

In separate bowls, mix the wet ingredients together in one and the dry ingredients in another. Add the wet ingredients to the dry, and fold until it is well combined and there are no lumps of flour left.

3

Use an ice-cream scoop to evenly scoop the muffin batter into the parchment-lined muffin pan.

4

Bake at 425°F for 10 minutes minutes, then reduce the heat to 375°F and continue to bake for 15 - 20 minutes, or until they are golden brown and a skewer can be inserted and comes out clean.

5

After removing from the oven, let the muffins sit in the baking pan for 5 minutes minutes.

6

Transfer to a cooling rack, and allow to cool for at least 10 minutes before eating.

Notes
7

These muffins are also lovely if you replace the raisins with twice the amount of frozen blueberries or raspberries.

Category,

Ingredients

Wet Ingredients
 3 ripe bananasmashed
  cup water
 1 tbsp lemon juice
 1 tsp vanilla extract
Dry Ingredients
 1 cup oat flour
 1 cup gluten-free flourwe use Bob's Red Mill Gluten Free All-Purpose Flour
 3 tbsp coconut sugar
 2 tbsp ground flaxseedor ground chia
 2 tsp baking powder
 1 tsp Ceylon cinnamon
 ½ tsp baking soda
 ¼ cup raisins
 ¼ cup vegan dark chocolate chips
 ¼ cup walnuts

Directions

1

Preheat oven to 425°F, and line a 6 cup jumbo muffin pan with parchment baking cups.

2

In separate bowls, mix the wet ingredients together in one and the dry ingredients in another. Add the wet ingredients to the dry, and fold until it is well combined and there are no lumps of flour left.

3

Use an ice-cream scoop to evenly scoop the muffin batter into the parchment-lined muffin pan.

4

Bake at 425°F for 10 minutes minutes, then reduce the heat to 375°F and continue to bake for 15 - 20 minutes, or until they are golden brown and a skewer can be inserted and comes out clean.

5

After removing from the oven, let the muffins sit in the baking pan for 5 minutes minutes.

6

Transfer to a cooling rack, and allow to cool for at least 10 minutes before eating.

Notes
7

These muffins are also lovely if you replace the raisins with twice the amount of frozen blueberries or raspberries.

Jumbo Banana Bread Muffins (Gluten-Free + Oil-Free + Vegan)
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