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Gluten-free and Vegan Banana Muffins

By Fredrica Syren: 

Between my husband’s being gluten and lactose intolerant and my being vegan, baking surely is a challenge. Challenging but not impossible☺ During the cold season, I like to make muffins for the kids to eat when we’re outside, and these banana muffins are perfect for that. They are low in sugar and healthy; contain no eggs, dairy or gluten; and, best of all, TASTE GREAT!!!!!

  • 2 Tbsp. flax seed meal + 5 Tbsp. waterVegan banana gluten free muffin
  • 2 medium ripe bananas
  • 1 Tbsp. agave nectar, maple syrup or honey
  • 3 Tbsp. almond milk
  • ½ vanilla bean, split open, seeds scraped out and used
  • 1 tsp. baking powder
  • 1 cup hazelnut meal (ground from raw hazelnuts)
  • 1/2 cup + 2 Tbsp. buckwheat flour

Instructions:

  1. Preheat oven to 350 degrees F and line a muffin tin with 8 paper liners.
  2. In a large bowl, mix flaxseed + water and let it rest for a few minutes.
  3. Next, add bananas and mash. Add agave, baking powder, vanilla bean, almond milk and blend.
  4. Add hazelnut meal and buckwheat flour, and stir once more.
  5. Pour batter into muffin tins.
  6. Bake for 25-30 minutes or until a toothpick or knife inserted into the center comes out clean and they become somewhat firm with a little give to the touch.
  7. Remove and let rest in pan for 5 minutes. Then transfer to a cooling rack and cool completely.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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