Gluten-Free Vegan Banana Cranberry Jam Muffins
These gluten-free vegan banana cranberry jam muffins are the perfect start to your morning. Ready in under 30 minutes and only requiring a few ingredients, you'll be on your way to a delicious gluten-free breakfast!
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Ingredients
- 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
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- 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.
Notes
*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.
Nutrition
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
