Banana and Hazelnut Muffins (gluten-free & vegan)

These muffins were intended to be flavored with banana and walnuts… only I didn’t have any walnuts, so made do with the hazelnuts in my pantry. The recipe was created to use up the bananas in my freezer, and to free up some space in preparation for Christmas/New Year.

The results were awesome! These muffins easy to make, gluten-free, dairy-free, vegan-friendly, fluffy, banana-ry, nutty and ~165 calories each! Enjoy them in packed lunches, or with a cup of tea or coffee. To add an extra indulgence, why not throw in a handful of vegan-friendly dark chocolate chips?


Makes 14


  • 135 g (1 ½ c) brown rice flour
  • 120 g (¾ c) chickpea (garbanzo bean) flour
  • 1 pinch salt
  • 1 tablespoon olive oil
  • 175 g (6.2 oz, about 2 small) ripe banana flesh
  • 180 ml (¾ c) water
  • 1 teaspoon vanilla extract
  • 240 ml (1 c) maple syrup
  • 60 g (½ c) roughly chopped hazelnuts (or other nuts of your choice)
  • 1 ½ teaspoons bicarbonate of soda (baking soda)


1. Preheat oven to 190°C (375°F).

2. In the jug (pitcher) of a liquidizer (blender), blend together the brown rice flour, chickpea flour, salt, oil, bananas, water, vanilla extract, maple syrup until evenly combined.

3. Add the bicarbonate of soda (baking soda), blitz for a few seconds, then stir in the nuts. Divide equally into greased or case lined muffin tins (pans).

4. Bake for 20-25 minutes, turning the tin (pan) halfway through cooking to ensure even baking. The muffins are done when they are golden and firm to the touch or a skewer inserted into the muffin comes out clean. Allow to cool slightly before devouring, enjoy!


6 thoughts on “Banana and Hazelnut Muffins (gluten-free & vegan)

  1. These look so good, hazelnuts are definitly one of my favorite nuts to bake with, and matching them with banana sounds sooooooo amazing!

    • Hi Liz, thanks for stopping by. The muffins were great, and were supposed to be frozen for packed lunches. However, since they were so darn yummy, only 7 made it in there.

    • Hi Jessica, thanks for stopping by. 165 cal is indeed impressive, I had to check my calculations twice, to make sure it was correct! If you’re not gluten-free, the muffins can also be made with plain (all-purpose) flour.

  2. This muffins look delicious – I can’t wait to try them! I don’t have any chickpea flour though, so my question is: does the chickpea flour act as an egg replacer (and therefore need to be replaced by something like ground flax seed) or can it be replaced by another type of flour?

    • Hey Sabine, Thanks for visiting. As far as I know, the chickpea flour does not act as a binder (i.e. egg replacer). I think it’s the balance of chickpea flour and rice flour that gives the muffins their nice texture. I am assuming for some reason, all brown rice flour could be used, but I’m not 100% sure. Give it a whirl and let me know how you get on.

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