My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

Bread & Muffin Recipes

Strawberry Banana Muffins

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My youngest son has been picky about breakfast lately. He isn’t interested in anything quick or easy, except fruit. Muffins are just about the only thing he will happily eat, especially these Strawberry Banana Muffins.

Strawberry Banana Muffins gluten-free and plant-based

A while ago I gave up on gluten-free baking. It was hard and it wouldn’t always turn out the way I wanted. After speaking with some expert bakers at last years Food Allergy Bloggers Conference I worked up the nerve to start again. Except this time I decided to stick to gluten-free all purpose baking mixes. After all, I don’t need to reinvent the wheel.

Strawberry Banana Muffins gluten-free and plant-based

If you struggle with gluten-free baking too I recommend getting an all purpose mix and giving it another try. Update: It’s been a few years since I created this recipe. Now I always use Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour.

These muffins are perfect this time of year when strawberries are in season but you can also use frozen strawberries. To use frozen strawberries just run them under cold water to defrost them and let them sit and drain (I used a small strainer) while I mixed up the rest of the ingredients.

Gluten-Free Strawberry Banana Muffins

Ingredients

  • 2 bananas (plus more listed below)
  • ½ cup sugar
  • 1 tsp vanilla
  • ½ cup plant-based milk
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1¾ cup gluten-free all purpose flour baking mix
  • 2 cups diced strawberries
  • ½ cup diced bananas

Instructions

  1. Preheat the oven to 350 degrees. Prepare your muffin pan by using a spray oil or parchment liners.
  2. In a large bowl, mash 2 bananas, then add in sugar, vanilla and plant-based milk. Mix well.
  3. Add in baking soda, salt and gluten-free flour blend and stir to combine.
  4. Fold in half a diced banana and the diced strawberries.
  5. Scoop in equal parts into the muffin tin.
  6. Bake for 30 minutes. Check for doneness and bake for 5-10 more minutes if needed.
  7. Allow to cool before serving.
Strawberry Banana Muffins gluten-free

Because of the strawberries these muffins will be really soft, and somewhat gooey on the inside. The strawberries “cook down” and leave hollow spots. They taste delicious and get this, they even freeze well.

Strawberry Banana Muffins gluten-free and gluten-free

They aren’t the cleanest but if you don’t mind licking your fingers you won’t mind. I wouldn’t eat them in the car on the way to work though.

If you missed my Cinnamon Swirl Banana Bread I think you should try it! Check out my bread and muffin page for more great recipes.

Yield: 12 Servings

Strawberry Banana Muffins

Strawberry Banana Muffins gluten-free

Gluten-free strawberry banana muffins made with fresh or frozen strawberries

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 bananas (plus more listed below)
  • ½ cup sugar
  • 1 tsp vanilla
  • ½ cup plant-based milk
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1¾ cup gluten-free all purpose flour baking mix
  • 2 cups diced strawberries
  • ½ cup diced bananas

Instructions

  1. Preheat the oven to 350 degrees. Prepare your muffin pan by using a spray oil or parchment liners.
  2. In a large bowl, mash 2 bananas, then add in sugar, vanilla and plant-based milk. Mix well.
  3. Add in baking soda, salt and gluten-free flour blend and stir to combine.
  4. Fold in half a diced banana and the diced strawberries.
  5. Scoop in equal parts into the muffin tin.
  6. Bake for 30 minutes. Check for doneness and bake for 5-10 more minutes if needed.
  7. Allow to cool before serving.

Notes

To use frozen strawberries just run them under cold water to defrost them and let them sit and drain (I used a small strainer) while I mixed up the rest of the ingredients.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Heather Mayes

Cinnamon Swirl Banana Bread

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One of our family’s all time favorite recipes is Banana Bread. Our old family recipe is delicious but it is made with wheat. I have a gluten-free banana bread recipe but it wasn’t as close to the original as I wanted (maybe because it was refined sugar-free).

Gluten-Free, Vegan Banana Bread that is perfect for brunch, snack or to share with friends.

I found Jewel’s all purpose gluten-free mix and tried my regular recipe. It’s a cup for cup mix but I decreased the flour by 1/2 a cup compared to my original recipe, everything else stayed the same. I wanted to change it up a bit so I went for a cinnamon swirl.

The great thing about this recipe is it always impresses. Enjoy it at brunch, breakfast, dessert and potlucks.

How to Make Cinnamon Swirl Banana Bread

Ingredients

  • 1 cup apple sauce
  • ½ cup sugar
  • 3 ripe bananas
  • ¼ cup plant-based milk
  • 1 tsp vanilla
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1½ cup Jewel’s gluten-free all purpose baking mix
  • 1 tablespoon cinnamon

Instructions

  1. Preheat oven to 350 degrees and prepare a bundt pan with non-stick spray.
  2. In a large bowl mix apple sauce and sugar.
  3. Add bananas and smash with a fork.
  4. Pour in plant-based milk and vanilla and stir.
  5. Sprinkle baking soda and salt then dump in Jewel’s gluten-free all purpose flour mix.
  6. Stir everything together then scoop out about 1 cup into another bowl. Add one tablespoon of cinnamon to the bowl and stir.
  7. Pour the regular batter into the bundt pan. Then add spoonfuls of the cinnamon batter on top Swirl gently.
  8. Bake at 350 for 40 minutes or until done.
  9. Allow to cool completely before serving.

We love making banana bread in bundt pans because they are so pretty and the whole in the middle helps them cook more evenly. You can make these into muffins, just cook for 15-20 minutes instead.

gluten-free vegan banana bread

If you try this recipe with a different cup for cup mix let me know which one’s work for you.

See more recipes like this on my Breads and Muffins Page.

Yield: 12 Servings

Cinnamon Swirl Banana Bread

gluten-free vegan banana bread

Gluten-free banana bread with a cinnamon twist.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 cup apple sauce
  • ½ cup sugar
  • 3 ripe bananas
  • ¼ cup plant-based milk
  • 1 tsp vanilla
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1½ cup Jewel's gluten-free all purpose baking mix
  • 1 tablespoon cinnamon

Instructions

  1. Preheat oven to 350 degrees and prepare a bundt pan with non-stick spray.
  2. In a large bowl mix apple sauce and sugar.
  3. Add bananas and smash with a fork.
  4. Pour in plant-based milk and vanilla and stir.
  5. Sprinkle baking soda and salt then dump in Jewel's gluten-free all purpose flour mix.
  6. Stir everything together then scoop out about 1 cup into another bowl. Add one tablespoon of cinnamon to the bowl and stir.
  7. Pour the regular batter into the bundt pan. Then add spoonfuls of the cinnamon batter on top Swirl gently.
  8. Bake at 350 for 40 minutes or until done.
  9. Allow to cool completely before serving.

Notes

You can make these into muffins, just cook for 15-20 minutes instead.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Heather Mayes

Vegan and Gluten-Free Taco Muffins

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I love Tacos! There, I said it. I’m willing to bet that you love tacos too. What I don’t like is the mess my kids make every time they eat them. These Vegan and Gluten-Free Taco Muffins may just be the solution we’ve all be looking for.

If you’ve ever tried my Lentil Tacos then you will see where I’m going with these delicious, hearty muffins. Before you start doubting Taco Muffins let me ask you, have you ever had meat loaf or a faux beanie loaf? Taco Muffins are not that far of a stretch. You can even use a mini loaf or a full loaf pan but I haven’t tried it, yet.

Vegan Taco Muffins

I want to make sure you understand from the beginning that these are savory, taco flavored muffins. My teenage son that I was just being clever and had quite a shock when he took the first bite. I don’t know what he was expecting but he couldn’t stop eating them. My 3 year old devoured most of them over 2 days. I had to cut him off. I got a couple and put one in the freezer to experiment.

taco muffins gluten free and vegan

Taco Muffins (gluten-free and vegan)

Makes 12 muffins

Ingredients

  • 1 cup Brown Rice Flour
  • 1/2 cup Potato Flour
  • 1/2 cup Tapioca Flour
  • 1 tsp xanthum gum
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp each of garlic powder, sea salt, onion powder and cumin
  • 1 1/2 cups unsweetened plant milk
  • 1/2 to 1 cup water
  • 8 oz tomato sauce
  • Lentil Mix (1 1/2 cup cooked lentils; 1 tsp each of garlic powder, sea salt, onion powder; and 1/2 tsp cumin)

Do

  1. Preheat oven to 350° and prepare muffin pan. I spray with a light coat of spray oil.
  2. In a small/medium bowl make Lentil Mix by combining lentils and spices together then set aside.
  3. In a large bowl mix flours, xanthum gum, spices, baking soda and baking powder and mix.
  4. In a separate bowl or large measuring cup mix liquids.
  5. Pour liquids into dry ingredients and stir with a sturdy spoon. Add more liquid as needed. Mine was clumpy so I used a potato masher to help.
  6. Spoon in a small amount of batter into muffin tin, just enough to cover the bottom.
  7. Then dump the Lentil Mix into the remaining batter in the mixing bowl and stir well. Continue filling muffin cups.
  8. Bake for 25 minutes.

Serve these muffins while slightly warm, or straight out of the fridge if you have leftovers. They are equally good the next day and don’t need anything added. These are perfect for lunch boxes or to take to soccer games.

I haven’t tried making wheat versions yet but it’s not my list. I think you could also use a gluten-free flour mix if you don’t have these flours available.

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Gluten-Free, Refined Sugar Free, Vegan Banana Bread

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GF V banana bread 3Yes you read that right. This banana bread is gluten-free, refined sugar-free, and vegan. It was moist and delicious. There is only a tiny sliver left and I made it this morning. I did send a good portion of it home with a gluten-free sugar-free pal. I will be making this again.

Gluten-Free Banana Bread (Refined Sugar Free and Vegan)

Ingredients

  • 1 c sorghum flour
  • 1/2 c brown rice flour
  • 1/4 c potato starch
  • 1/4 c tapioca flour
  • 1 tsp xanthum gum
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 c date paste
  • 1 tsp vanilla
  • 2-3 really ripe bananas, smashed
  • 1/2 c rice milk
  • 1/2 cup optional nuts or chocolate chips (optional)

Do

  1. Preheat oven to 350° and spray pan lightly.
  2. Add all of the dry ingredients to a large mixing bowl.
  3. Add all of the wet ingredients to a medium mixing bowl.
  4. Mix wet ingredients into dry ingredients. (You could stir in the optional nuts or chocolate chips here)
  5. Pour batter into pan and bake for 40 minutes.
  6. Insert toothpick to test for doneness.

Serve

This is best eaten same day although it can be frozen for another time. I served this with coffee. It isn’t “dessert” sweet although the chocolate chips may take it up a notch.

GF V Banana Bread 1

Oil-Free Blueberry Muffins

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Try these oil-free Blueberry Muffins to fuel your day. You won’t believe they are missing oil and plant based!

Muffins feel like a treat because they are sweet, but these keep you feeling full and energized like a donut never could. They also travel well and don’t need to be refrigerated. I like to make a batch on Sunday and grab them throughout the week for breakfasts and lunches.

The Plant-Based Blueberry Muffins are oil-free and super easy to make. No one will believe these delicious muffins are vegan!

What is the Secret to Making Moist Muffins Without Oil?

There are several ingredients in this recipe that keep the muffins moist, including the blueberries. Bananas, plant milk and vanilla help too, but the unexpected secret is applesauce.

Applesauce is a wonderful substitute for oil and butter in any baking recipe. It adds a great deal of moisture without the fat, and I have a secret: There is even a substitute for applesauce if you don’t have any on-hand. You’ll never guess what it is!

Are Fresh or Frozen Blueberries Better for Muffins?

Neither! Both fresh and frozen blueberries are great options for muffins. Frozen blueberries may add a touch more moisture, but it isn’t enough to make a noticeable difference.

I like to stock up when berries when I see them on sale. They don’t last long in my house, no matter if they are fresh or frozen.

How do I Prevent my Muffins from Being Dry?

Surprisingly, dry muffins don’t have anything to do with their ingredients. Muffins become dry when the temperature they are cooked at is too high. This causes cracks on the tops and a dry texture.

To prevent muffins from being dry, use an oven thermometer to check the temperature and adjust it as needed. Also, do not overbake the muffins. Use a timer and stick to the prescribed cooking time.

The Plant-Based Blueberry Muffins are oil-free and super easy to make. No one will believe these delicious muffins are vegan!

Oil-Free Blueberry Muffins Recipe

Ingredients

  • 1 cup applesauce
  • 1/2 cup turbinado sugar or raw sugar (I’ve used agave with a good result also)
  • 2 extra ripe bananas, mashed (if your bananas are not very ripe, you may need more sugar and liquid)
  • 1 Tbsp plant milk
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 cups whole wheat pastry flour (regular flour or whole wheat flour with a little more liquid can be used also)
  • 1 cup fresh or frozen blueberries
  • 1/2 cup sliced almonds or other nuts (optional)

Instructions

  1. Preheat oven to 350°.
  2. In a large mixing bowl add 1 cup applesauce and 1/2 cup turbinado sugar. Mix with a wooden spoon.
  3. Add the bananas, plant milk and vanilla then mix well.
  4. Add baking soda, salt, and flour. Mix again.
  5. Add optional nuts and gently fold in the blueberries.
  6. Pour into a sprayed pan muffin pan.
  7. Cook for 25 minutes until a tooth pick comes out clean.
  8. Remove from pan once cool.

Serving

These are great with a cup of coffee or even smoothie. I like to make them for brunch or potlucks. They hold up well in a lunch box and don’t need to be refrigerated.

Variations

This recipe can also be made in a loaf pan and baked for 40 minutes or in a jumbo muffin pan and baked for 35 minutes.

The Plant-Based Blueberry Muffins are oil-free and super easy to make. No one will believe these delicious muffins are vegan!

What are your favorite kind of muffins? Blueberry will always be my favorite but I love almost every kind of muffins!

This recipe is similar to The World’s Best Banana Bread. It travels well, isn’t too sweet, and is oil free. It’s just as good!

More Plant Based Breakfast Recipes

If you like this recipe, you are sure to love these vegan breakfast ideas too:

Oil-Free Blueberry Muffins

The Plant-Based Blueberry Muffins are oil-free and super easy to make. No one will believe these delicious muffins are vegan!

These Plant-Based Blueberry Muffins are oil-free and super easy to make. No one will believe these delicious muffins are vegan!

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 1 cup applesauce
  • 1/2 cup turbinado sugar or raw sugar (I’ve used agave with a good result also)
  • 2 extra ripe bananas, mashed (if your bananas are not very ripe, you may need more sugar and liquid)
  • 1 Tbsp plant milk
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 cups whole wheat pastry flour (regular flour or whole wheat flour with a little more liquid can be used also)
  • 1 cup fresh or frozen blueberries
  • 1/2 cup sliced almonds or other nuts (optional)

Instructions

  1. Preheat oven to 350°.
  2. In a large mixing bowl add 1 cup applesauce and 1/2 cup turbinado sugar. Mix with a wooden spoon.
  3. Add the bananas, plant milk and vanilla then mix well.
  4. Add baking soda, salt, and flour. Mix again.
  5. Add optional nuts and gently fold in the blueberries.
  6. Pour into a sprayed pan muffin pan.
  7. Cook for 25 minutes until a tooth pick comes out clean.
  8. Remove from pan once cool.

Notes

This recipe can also be made in a loaf pan and baked for 40 minutes or in a jumbo muffin pan and baked for 35 minutes.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Heather Mayes
Category: Bread & Muffin Recipes

Gluten-Free Pumpkin Muffins

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Welcome to My Plant-Based Family! Thank you for stopping by today. I hope you are enjoying the Virtual Vegan Potluck. If you stopped by my page and aren’t quite sure what I’m talking about you are in for a treat. Over 100 bloggers are each “bringing” a dish to the potluck today. Just follow the links at the end of this post or click here to start at the beginning.

We have been eating a plant-based diet for 1 year. Last spring we found out my youngest son’s skin issues were the result of gluten. Thankfully he doesn’t have to miss out on delicious baked goods. I’m happy to report that this recipe is kid tested and approved! Don’t let the long ingredient list scare you, this recipe is easily made with pantry staples. If you don’t need to eat gluten-free but really want a delicious pumpkin filled treat check out the Pumpkin Bread or these Pumpkin Cupcakes.

Gluten-Free Pumpkin Muffins (Vegan)

Ingredients

  • 1 cup Brown Rice Flour
  • 1/2 cup Tapioca Flour
  • 1/2 cup Potato Starch
  • 1 tsp xanthum gum
  • 1/2 tsp sea salt
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 Tbsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp allspice
  • 1/8 tsp cloves
  • 1 ripe banana (I defrosted a frozen banana)
  • 1/2 cup unsweetened applesauce
  • 1/2 cup maple syrup
  • 1 tsp vanilla
  • 1 15 oz can of pumpkin or 1 1/2 cup pumpkin puree
  • 1/2 cup rice milk
  • 1/2 cup vegan chocolate chips (optional)

Do

  1. Pre-heat oven to 350° F and prepare your muffin pan, I use non-stick cooking spray (the only time I ever use oil).
  2. Mix all dry ingredients in a big bowl, except optional chocolate chips.
  3. Mix all wet ingredients in a medium bowl.
  4. Pour wet ingredients into dry ingredients and stir until mixed well.
  5. If using chocolate chips, add now.
  6. Scoop batter into muffin tins until almost full.
  7. Bake 20 to 25 minutes or until toothpick inserted comes out clean. If making mini muffins bake for 15 minutes.
  8. Store in an air tight container at room temperature.

Serve

These muffins are delicious and quite possibly the most delicious gluten-free muffin I’ve ever tasted.  They are perfect for a snack, but could also be eaten for breakfast or if you add chocolate chips a decadent dessert. Most of the gluten-free baking I’ve done doesn’t taste so great the next day but these pass the two-day test with flying colors. I’m taking them to a baby shower this weekend, if I can keep by kids from eating them all.

If you are looking for more gluten-free muffin recipes check out these Gluten-Free Chocolate Chip Banana Muffins or Gluten-Free Apple Muffins.

Please continue through the potluck, after all you don’t want to miss a single dish do you?