Easy Bake Healthy Gluten-Free & Vegan Banana Muffins Using Metta Flour

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PREP TIME: 10 minutes

COOK TIME: 20 – 22 minutes

TOTAL TIME: 30 – 35 minutes

Yields: 12 Muffins

Freezer Friendly 1 Month

Does it keep? 3-4 Days


  • 3medium ripe bananas
  • 1/2tsp pure vanilla extract
  • 2 Tbsp chia or flax seed mixture as an egg replacement
  • 1/4 cup or 4 Tbsp of vegan butter, melted
  • 1/3cup organic cane sugar
  • 3Tbsp maple syrup
  • 3tsp baking powder
  • 1/4 tsp baking soda
  • 3/4tsp sea salt
  • 1/2tsp ground cinnamon
  • 1 tsp apple cider vinegar
  • 1/2 cup unsweetened almond or dairy-free milk
  • 1 cupalmond meal
  • 1 cupMetta gluten-free flour
  • 1 cupgluten-free oats


  1. Preheat oven to 350 degrees F and oil muffin tins or molds
  2. Mash banana in a large bowl. Add all ingredients through almond milk and whisk vigorously to combine. Lastly add almond meal, Metta gluten free flour and oats and whisk until well combined.
  3. Put 2 ice-cream scoopful in each of the oiled muffin mold.
  4. Bake for 20 – 22 minutes. When ready, it should feel firm and be crackly and golden brown on top.
  5. Brush each muffin with a little coconut oil (optional). Let cool completely before serving. Great for breakfast and as an afternoon pick-me up snack.
  6. Store leftovers in a covered container for up to a few days. Freeze for longer term storage.

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PREP TIME: 20 minutes COOK TIME: 30 minutes TOTAL TIME: 50 minutes Yields: 12 (muffins) Category: Dessert, Snack Cuisine: Gluten-Free, Vegan Freezer Friendly 1 month Does it keep? 3-4 Days Ingredients 1.5 flax eggs

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