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With their old-fashioned taste, these grain-free banana bran muffins–made with chickpea flour & flaxseed meal— are vegan, oil-free, gluten-free, nut-free & scrumptious!
While blueberry and lemon poppyseed rank as favorites for many, bran muffins–hearty, cinnamon-spiced, and lightly sweetened with molasses or brown sugar–are definitely my jam.
Fueled by my affection, I decided to try something a wee bit wacky.
Bran muffins. Without the bran.
Not only free of bran, but free of all grains.
It took several rounds of testing, but (cue the fireworks; a great muffin recipe deserves fireworks, right?), but I did it! They really do taste like bran muffins! Perhaps, even better.
Most of all, they are marvelous, by any measure.
Recipes Benefits
- Vegan (egg-free, dairy-free)
- Gluten-free
- Grain-free
- High in fiber (more than the average bran muffin!)
- Low in sugar
- Oil-free
- Only 102 calories per muffin
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
Whether you embrace or eschew grains, you will love these muffins. I use a combination of chickpea flour and flaxseed meal to create the tender, yet hearty, texture, and a bit of dark molasses (I used blackstrap) and mashed, ripe banana for subtle yet deeply flavorful sweetness.
Here is a list of all of the ingredients:
- chickpea flour
- flaxseed meal
- baking powder
- ground cinnamon
- salt
- mashed, very ripe banana
- nondairy milk
- dark molasses
- vanilla extract
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
Making these muffins is a fast, easy and frugal process (always high on my list for simple breakfast recipes).
Preheat oven to 350F (180C). Spray or grease 8 cups of a standard size muffin tin.
In a small bowl, whisk the chickpea flour, flaxseed meal, baking powder, cinnamon and salt until blended, being sure to break up any and all lumps in the chickpea flour.
In a large bowl, stir together the banana, milk, molasses and vanilla until blended.
Add the flour mixture, whisking until blended and smooth.
Divide batter evenly between the prepared cups.
Bake in the preheated oven for 16 to 20 minutes until the surface of muffins appears dry and a toothpick inserted near center of muffins comes out with only moist crumbs attached.
Cool in tin on a cooling rack for 5 minutes. Remove muffins from pan and serve warm or cool completely.
These muffins are child-approved (cinnamon and vanilla always help on that front), and, like all muffins, incredibly convenient for breakfast on the run. Enjoy them on the weekends, too, when you have time to slather on some of your favorite jam or preserves, and savor a second cup of coffee :).
Another bonus: unlike traditional muffins, these muffins taste even better on day two. Or three. A few minutes of baking leads to multiple days of satisfying breakfasts and snacks. Go ahead, make two batches.
They are definitely keepers! Happy baking, everyone.
FAQ
- How Should I Store the Muffins? Store the cooled muffins in an airtight container at room temperature for 2 days, the refrigerator for 7 days or the freezer for up to 6 months.
- Can I Add Extras to the Muffins? Yes! Although delectable plain, enjoy embellishing these otherwise humble muffins in multiple ways (e.g., dried fruit, chocolate chips or chunks, cacao nibs, chopped dried fruit, additional spices, and more).
- What Can I Use in Place of Molasses? An equal amount of maple syrup, agave nectar, or honey (if not strictly vegan) can be used in place of the molasses.
- Do I need to Use Ripe Bananas: Yes. Very ripe, soft bananas. It will take about 1 and 1/2 medium-large bananas to equal 3/4 cup mashed. Be sure to measure the mashed banana for best results.
More Scrumptious Chickpea Flour Muffins to Try:
- Chickpea Flour Pumpkin Muffins {Vegan, Grain-Free, Oil-Free}
- Chickpea Flour Zucchini Muffins {grain-free, oil-free, vegan}
- Basic Vegan Chickpea Flour Muffins {grain-free, oil-free}
- Chocolate Chickpea Flour Muffins {vegan, grain-free}
- Gingerbread Chickpea Flour Muffins {grain-free & vegan}
- Coconut-Lime Chickpea Flour Muffins {Vegan, Grain-Free}
- Hummingbird Muffins {Vegan & Grain-Free}
- Cranberry Orange Chickpea Flour Muffins {Grain-Free, Vegan}
Grain-Free Banana Bran Muffins (Vegan, Oil-Free)
Ingredients
- 1 cup chickpea flour
- 1/4 cup flaxseed meal
- 1-3/4 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 3/4 cup finely mashed, very ripe banana
- 2/3 cup nondairy milk
- 2 tablespoons dark molasses
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F (180C). Spray or grease 8 cups of a standard size muffin tin.
- In a small bowl, whisk the chickpea flour, flaxseed meal, baking powder, cinnamon and salt until blended, being sure to break up any and all lumps in the chickpea flour.
- In a large bowl, stir together the banana, milk, molasses and vanilla until blended. Add the flour mixture, whisking until blended and smooth.
- Divide batter evenly between the prepared cups.
- Bake in the preheated oven for 16 to 20 minutes until the surface of muffins appears dry and a toothpick inserted near center of muffins comes out with only moist crumbs attached.
- Cool in pan on a cooling rack for 5 minutes. Remove muffins from tin and serve warm or cool completely.
I love these. Especially with fruits, Iam thankful to come across to this ♡ Thank you so much for creating these recipe!
You are so welcome, Tamara!