Gluten Free Banana Nut Mini Muffins are soft, squishy, and irresistable! Naturally sweetened and easily made vegan, too.
I think I found the culinary equivalent of my toddler – Gluten Free Banana Nut Mini Muffins! Just like my little man Cam, these two bite treats are tiny in size, soft and squishy, naturally sweet, totally bananas, and a little nutty, too. ;)
I came to this conclusion while watching him stuff his face with a mini muffin (after licking it all over, as one does) and couldn’t help but laugh over the similarities. Then he started laughing because I was laughing and, well, we haven’t stopped since. That’s Cam for you! The sweetest thing you’ll ever meet who, like the rest of us, can’t get enough of these naturally sweetened mini muffins.
They are BOTH irresistable!
Watch How to Make Them
Easy Breakfast and Snack Idea
I’ve made countless batches of gluten free, dairy free, easily made vegan Banana Nut Mini Muffins over the past couple of weeks to have on hand for easy breakfasts and snacks for the kids, and a nibble for yours truly anytime I need a little somethin’ somethin’.
(Although, I’m pretty sure losing track of how many mini muffins you’ve popped over the course of an afternoon makes somethin’ somthin’ count as DEFINITELY SOMETHING!)
Both maple syrup and mashed banana in the batter naturally sweeten the muffins and provide a soft and doughy texture, while cinnamon and nutmeg pump up the comfort factor. Oh my goodness, they are SUCH a treat.
Made in 1 bowl with just a whisk and spatula, these mini muffins are easy to make and packed with flavor. I can’t wait for you to try them!
How to Make This Recipe
Start by whisking together mashed banana, pure maple syrup, butter or vegan butter, and egg or flax egg, and vanilla in a large mixing bowl.
Add a gluten free baking flour blend WITH binder (I like Bob’s Red Mill Gluten Free 1-to-1 Baking Flour), baking soda, cinnamon, nutmeg, and a pinch of salt then whisk to combine.
Next add pecans that have been roughly chopped then fold into the batter with a spatula.
Scoop 2 Tablespoons worth of batter into each cup of a mini muffin pan then bake for 10-12 minutes at 350 degrees.
These mini muffins are BANANAS (sorry, had to) warm, but I like them best the day after they’re baked as they get even softer after sitting covered on the counter. YUM!
I hope you love these mini bites as much as we do – enjoy!
Equipment
Ingredients
- 1 cup very ripe mashed banana, ~3 small bananas
- 3/4 cup pure maple syrup, not pancake syrup
- 1/2 cup butter or vegan butter, softened to room temperature
- 1 egg , OR 1 flax egg
- 1 teaspoon vanilla extract
- 2 cups gluten free baking flour blend WITH binder, see notes
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- 1/2 cup pecan halves, chopped
Directions
- Preheat oven to 350 degrees then spray a 24-count mini muffin pan with nonstick spray and set aside. (No need to spray if using a silicone muffin pan)
- Add mashed bananas, maple syrup, butter, egg or flax egg, and vanilla to a large bowl then whisk vigorously until combined (alternatively you could use a stand mixer or hand mixer.) Add flour, baking soda, cinnamon, nutmeg, and salt then whisk until combined. Fold in chopped pecans.
- Scoop 2 Tablespoons batter into each mini muffin cup then bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean (err on the side of under-baking vs over-baking.) Cool for 5 minutes in the muffin pan before transferring to cooling rack to cool completely.
Notes
- I like Bob's Red Mill Gluten Free 1-to-1 Baking Flour for this recipe.
- Store mini muffins in an airtight container on the counter for 1-2 days, or in the fridge for 3-4 days.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Hi. May I use walnuts instead of pecans?
Sure!
Do any of your recipes have nutritional information? Thanks:)
Hi Kimberly! I don’t calculate nutritional information for my recipes.
I know this negates the gluten-free factor, but we would all-purpose flour work in the same quantity?
Hi Emily! Yes, that should be fine!
Day 2 muffin making. I had a disaster yesterday, but these muffins smelled so heavenly while they were baking, and what I could dig out of my muffin pan tasted so good, I decided to give it another try. I am like a dog with a bone. I don’t know what happened yesterday, but today!s muffins were PERFECT!!!!
Sorry to hear that, Julie! I have made these many times without incident. Did you spray your muffin tins with nonstick spray?
Love your recipes! Can you list the nutritional info please. I especially need to know being a type 1 diabetic and with kidney disease. Thanks
I’m wondering how these would taste with Almond Flour? Any thoughts?
Hi Rachel! You would need a gluten-free flour blend with a binder such as xanthan gum, versus a single flour like almond flour I hope that helps!
I didn’t have any ripe bananas yesterday but really REALLY wanted to make these…so I used pumpkin, added a few classic pumpkin pie spices plus mini chocolate chips, and they turned out sooo good. *drool* Thanks for posting the recipe!! <3
YUM!! Great idea, Meg – I’m going to try that. Thanks for the tip!!
These look amazing! I can’t wait to make these. As a mom of a toddler with allergies, trying to navigate cooking for him, I just have to say THANK YOU for giving recommendations for substitutes in the recipe. I can’t tell you how helpful it is. <3
It is my pleasure! I know first hand how difficult it is to deal with food allergies!
Looks delicious!
Yum, these look great! I love the different variations on banana muffins, it’s always good to switch them up a bit for variety!
I’ve contacted Fisher before about gluten in their products, and they talk about cross contamination possibilities in their facilities and give the warning of if you are sensitive (celiac disease) you may be affected. Did they update this info so you could eat these? Honestly just wondering, much cheaper than the gluten free nuts I have to buy online.
Good question! This is something I have discussed with Fisher as I continue to make sure the partnerships I enter into are in the best interests of my business, my health and, most importantly, the health of the people I reach. Fisher doesn’t label their products as gluten-free because the processing plant they use also manufactures gluten containing products. Fisher Nuts are not manufactured on lines shared with gluten containing products but since gluten is present in the plant, they won’t make the leap to label the nuts as gluten-free, which I applaud them for. All that said, as an extremely sensitive celiac I have never once had an issue with their nuts which is why I feel confident in continuing to consume and promote them. If that changes at any point in the future, I would immediately take a step back from the partnership – something Fisher Nuts and I have discussed as well!
Would coconut oil work in lieu of vegan butter? They look divine!
Ooo I can’t say for sure as I haven’t tested it but let me know if you give it a go!