Name: Gluten-Free Vegan Banana Walnut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 12 Muffins
Ingredients: 2 tablespoons (14g) flaxseed meal; 5 tablespoons (75ml) water; 3 medium ripe bananas, mashed (about 1½ cups / 340g); 3 tablespoons (45ml) avocado or olive oil; ½ cup (100g) granulated sugar; ⅓ cup (80ml) maple syrup; ½ cup (120ml) unsweetened soy milk, or other non-dairy milk; 2 teaspoons (10ml) vanilla extract; 1¼ cups (137g) almond flour; 1¼ cups (200g) gluten-free all-purpose flour; 1¼ cups (112g) gluten-free oats; 2 teaspoons (8g) baking powder; 1 teaspoon (5g) baking soda; ¾ teaspoon (4g) sea salt; ½ teaspoon (1g) ground cinnamon; 1 cup (112g) chopped walnuts

These gluten-free vegan banana walnut muffins are moist, hearty, and packed with banana flavor and crunchy walnuts. Made without eggs or dairy, they use almond flour, gluten-free all-purpose flour, and oats to create a sturdy crumb and a bakery-style rise.

Jump to Recipe

The secret is the thick batter. Instead of a loose, pourable muffin batter, this recipe makes a thick, spoonable mixture that holds its shape as it bakes. The result is a banana muffin that stays moist without becoming overly soft, gummy, or fragile after cooling.

Why You'll Love This Recipe

If you’re looking for an easy vegan and gluten-free banana muffin recipe for breakfast, meal prep, or an afternoon snack, this is one worth keeping on repeat.

These muffins are:

Vegan and egg-free
Gluten-free
Made with wholesome ingredients like oats, almond flour, flaxseed, and walnuts
Thick and sturdy with a bakery-style texture
Great for breakfast, snacks, or meal prep
Just as good the next day

The Secret to Gluten-Free Vegan Muffins With a Strong Crumb

Gluten-free and egg-free baking can be tricky because both gluten and eggs normally provide structure. This recipe gets around that by layering several ingredients that each play a different role.

Flaxseed meal creates a flax egg that helps bind the batter.
Almond flour contributes moisture and richness while keeping the muffins tender.
Gluten-free all-purpose flour provides more of the structure needed for the muffins to set and hold their shape. My favorite brands are King Arthur or Bob’s Red Mill.
Gluten-free oats add texture and absorb some of the moisture from the bananas and non-dairy milk.

Why Rest the Muffin Batter Before Baking?

Most importantly, the finished batter should be very thick and spoonable rather than pourable. That consistency helps the muffins rise and set instead of spreading or becoming overly wet in the center.

After combining the wet and dry ingredients, let the batter rest for 8–12 minutes before scooping it into the muffin tin.

This gives the oats, flaxseed, and gluten-free flours time to hydrate and absorb moisture. The batter will become even more cohesive as it rests.

Once the resting time is over, avoid stirring the batter again. Simply scoop it into the prepared muffin liners and bake.

Tip for the Best Gluten-Free Vegan Banana Muffins

For the best flavor, use very ripe bananas with plenty of brown spots. They’ll be sweeter, softer, and give the muffins a stronger banana flavor.

For even more banana flavor, I like to freeze my ripe bananas ahead of time. I typically freeze 4 bananas (about 450 g), then thaw them and drain off the excess liquid. After draining, I usually have about the amount needed for the recipe. Aim for about 340g of mashed banana and no more than 360g. Using too much banana can add excess moisture and make the muffins dense or gummy.

If you don’t feel like freezing your bananas first, no problem! 3 medium, very ripe fresh bananas work well. I just like keeping ripe bananas in the freezer so they’re ready whenever I want to make a batch.

Notes on Ingredients

Can I Make These Banana Muffins Without Walnuts?

Yes. For gluten-free vegan banana muffins without walnuts, simply leave the chopped walnuts out.

You can also replace them with another mix-in, such as pecans or vegan chocolate chips, to make gluten-free vegan chocolate chip banana muffins.

Can I Make These Muffins Soy-Free?

Yes. The recipe calls for unsweetened soy milk, but you can substitute another unsweetened non-dairy milk if you need the muffins to be soy-free.

Because different plant milks vary slightly in composition, the final texture may change a little. No matter which milk you use, the finished batter should stay thick and spoonable.

Are Oats Gluten-Free?

Oats themselves do not naturally contain gluten, but they can be exposed to gluten during growing, processing, or manufacturing. If you need these muffins to be strictly gluten-free, use certified gluten-free oats and gluten-free all-purpose flour.

Can I Use Coconut Sugar or Monk Fruit Sweetener?

For the most classic result, use ½ cup granulated sugar. You can also use coconut sugar for a refined sugar-free option or a 1:1 golden monk fruit sweetener to reduce the added sugar. I often reach for golden monk fruit when I want a lower-sugar batch.

All three work well, so choose based on your preference and what you have on hand. Keep in mind that coconut sugar will give the muffins a slightly deeper color and more caramel-like flavor.

How to Store

Allow the muffins to cool completely before storing them. Once cooled, keep them in an airtight container in the refrigerator to maintain their texture and freshness.

Can You Freeze Banana Walnut Muffins?

Yes! These gluten-free vegan banana walnut muffins freeze well, making them a great option for meal prep or make-ahead breakfasts and snacks.

Once the muffins have cooled completely, place them in an airtight freezer-safe container or bag and freeze. When you’re ready to enjoy one, transfer it to the refrigerator and let it thaw overnight.

The muffins firm up as they cool and hold their structure well after storing, freezing, and thawing.