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Gluten-Free Vegan Banana Cranberry Jam Muffins

Gluten-free vegan banana cranberry jam muffins are as stunning as they are delicious! They make a great snack or breakfast treat.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 12 muffins
Calories: 200kcal
Author: Megan


  • 2 cups gluten-free all-purpose flour see notes*
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3 very ripe bananas
  • 1/4 cup vegan butter I like Earth balance or regular dairy butter, melted
  • 1 cup granulated sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp pure vanilla extract
  • 1/2 cup cranberry orange chia jam divided


  • Preheat oven to 350F. Grease a muffin tin with cooking spray or line with cupcake liners. Set aside.
  • In a large bowl, combine gluten-free flour, salt, baking soda, baking powder and whisk to combine. In another bowl, mash bananas with a fork. Then add in melted dairy-free butter, granulated sugar, apple cider vinegar, and pure vanilla extract. Whisk to combine.
  • Add wet ingredients to the dry ingredients and stir to mix.
  • Fold in 1/4 cup of the cranberry orange chia jam, reserving the other half of the jam. Fold so that there are swirls of jam throughout the batter without completely mixing it in.
  • Spoon muffin batter into the muffin tin wells to get 12 regular-sized muffins. Add 1 tsp of the chia jam to each muffin well and swirl with a knife.
  • Bake at 350F for 23-25 minutes, until muffins are lightly browned on top and a toothpick inserted in the middle comes out clean.
  • Let cool for 5 minutes and then transfer to a wire rack to finish cooling.


*I like Namaste gluten-free flour blend and Bob's Red Mill Gluten-Free 1-to-1 baking flour (the blue bag, NOT the red all-purpose flour bag) for this recipe.


Calories: 200kcal | Carbohydrates: 41g | Protein: 2g | Fat: 3g | Sodium: 342mg | Potassium: 157mg | Fiber: 3g | Sugar: 23g | Vitamin A: 205IU | Vitamin C: 4.2mg | Calcium: 37mg | Iron: 0.9mg