Gluten-Free, Vegan Banana Muffins

These muffins rise beautifully despite containing no eggs or gluten. They're moist and chewy with just the hint of caramel flavor from the palm sugar. Although I haven't tested it out, my guess is you could replace the banana with applesauce and the results would be just as delicious.



2 cups full-fat canned coconut milk, room temperature

4 teaspoons ground chia seeds

1/2 cup grapeseed oil

1/4 cup mashed banana

2 teaspoons pure vanilla extract

3/4 cup coconut palm sugar

2 2/3 cups brown rice flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon sea salt


  1. Preheat oven to 350 degrees F. Lightly oil 12 muffin cups.
  2. Stir together the coconut milk, chia, oil, banana, vanilla and sugar. Allow to sit about 5 minutes.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and sea salt.
  4. Make a well in the middle of the flour and pour in the wet mixture, stirring until completely mixed. Fill each muffin cup evenly (about 3/4 full) and bake for 25 minutes. Allow to cool at least 10 minutes before removing from muffin cups.

Notes: Depending on the brand of coconut milk you buy, you may have to stir it up really well before to blend the water and cream. I find that Thai Kitchen coconut milk is thicker. Normally I like that, but in this recipe, I chose a brand that wasn't quite so thick.

An original recipe by Iris Higgins @The Daily Dietribe