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Gluten-Free Vegan Banana Bread Muffins

Gluten-Free Vegan Banana Bread Muffins

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 14
Author GlutenFreeBaking.com

Ingredients

  • 2/3 cup turbinado sugar (5 ounces; 142 grams)
  • 3 medium ripe bananas
  • 2 tablespoons ground flax meal (about 1 ounce; 28 grams)
  • 1/4 cup plus 2 tablespoon hot water (3 ounces; 85 grams)
  • 1 2/3 cups brown rice flour (9 ounces; 255 grams)
  • 1/3 cup potato starch (1 1/3 ounces; 38 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1/2 cup soy-free shortening or coconut oil (soften the coconut oil but don't melt it.) (4 ounces; 226 grams)

Instructions

  1. Adjust oven rack to middle position and preheat oven to 350°F. Line 14 standard muffin cups with paper liners or grease with a non-stick cooking spray. Set pans aside

  2. In small bowl, combine mash the bananas with a fork and add the turbinado sugar. In another small bowl, combine flax meal and hot water. Stir to combine. Allow banana mixture and flax mixture to stand for 10 minutes.

  3. In medium mixing bowl, whisk together brown rice flour, potato starch, baking powder, baking soda, salt, and xanthan gum. Set aside.
  4. In large mixing bowl, cream shortening until light and fluffy, about 20 seconds. Add flax meal mixture. Cream until smooth. Scrape down bottom and sides of bowl.
  5. Add half dry ingredients. Blend until smooth. Add banana-sugar mixture. Blend until well incorporated. Add remaining dry ingredients. Blend batter until smooth, about 20 seconds. Batter will be thick.
  6. Fill muffin cups 2/3 full with batter. Bake muffins until deep golden brown, about 25 minutes. Transfer muffins to wire rack to cool. Store in an airtight container for up to four days or freeze up to one month.