Vegan Healthy Banana Blueberry Muffins Recipe (Gluten-Free, Dairy-Free, Refined Sugar-Free)
Vegan Banana Blueberry Muffins (GF): moist ‘n healthy vegan muffins bursting with bananas & blueberries! The ultimate vegan breakfast muffins—Gluten Free, Refined Sugar Free.
Healthy Banana Blueberry Muffins Recipe. Well, well, well. We meet again. Okay, we’ve never met. But I just wanted that start to be appropriately dramatic. If y’all knew the shenanigans we’ve been through these past few days with blueberries!! Ah, blueberry shenanigans. When shall you stop tormenting us?
While gathering ingredients for these vegan banana blueberry muffins… Erik and I’ve recently had a ridiculous time hunting down fresh, tasty and, well, non-spoiled blueberries. Everywhere we went, the blueberries were past their… edible prime.
We searched high and low. We even searched through my mom’s fridge (Sorry, Mommy!). We even searched through my sister Jenny’s fridge (Sorry, Jammy!). We even made a pit stop and baked these gluten free banana oat muffins, then gluten free dark chocolate muffins, and then this best vegan gluten free moist chocolate muffins recipe.
For energy, a morale booster, and some good muffin mojo, of course.
Guess what? The good muffin mojo worked. Make that good healthy vegan muffins mojo. We actually found all the fresh blueberries we needed. We bought those. Then we bought even more because: caution. Hehe.
Vegan Banana Blueberry Muffins
First, I made these delicious blueberry-upgraded muffins aka my the best vegan banana blueberry muffins. Then I started munching on a few warmed-up and totally deliciously melty vegan chocolate chip cookies (if good muffin mojo worked, why not throw in some good cookie mojo?)
Then then, I started thinking about all the other spring- and summer-ready recipes I could make with my ample blueberry supply. Any guesses as to what I made? I’ll just munch on these amazing blueberry vegan breakfast muffins while I wait for your response…
Any requests? 🙂
Before I began baking, I requested Erik’s fine recall powers (he has the best memory ever… it’s pretty annoying) and suggested we rap about reader favorite recipes–and not just healthy vegan muffins bc that’s all we were thinking about.
Yes, rap.
Why does it give me so much joy to say “rap” instead of talk?
>>RELATED: Healthy Banana Recipes for Ripe Bananas
We rapped about the most popular recipes on the site, ranging from our popular refined sugar free muffins: double chocolate banana muffins to banana chocolate chip oatmeal breakfast bars to paleo apple crisp and easy vegan peanut butter banana breakfast cookies.
We went through a ton of feedback and requests from readers and settled on a few upcoming blueberry recipe ideas. We even had some time to test them. 😉 And eat them. Then switch over to healthy vegan muffins for good measure.
Come on, you’re totally intrigued right? Are you on the edge of your seat waiting for a hint? (Yep, I really do need to find some hobbies).
Healthy Gluten Free Muffins: Banana & Blueberry!
Alright, here’s a hint… crispy. breakfast-y. blueberry-y. (I just had to tack on that extra y, for consistency, of course!) And that may or may not be one recipe. Just know, they’re amazing. Update: here it is… Vegan Gluten Free Blueberry Crisp! While you wait for those blueberry recipes, allow me to tide you over with my current breakfast fave: these healthy banana blueberry muffins!
These Vegan Banana Blueberry Muffins are easy to make in just one bowl, deliciously moist (just like my reader fave Best Moist Chocolate Chip Banana Bread Recipe), completely satisfying to enjoy in the morning (noon and night, lbh), and totally feel like an honest-to-goodness accomplishment… that you can eat. 😉 Basically, one of the yummiest healthy gluten free muffins ever!
What could possibly beat an edible accomplishment?
Vegan Banana Blueberry Muffins: In Sum…
If I haven’t sold you on these healthy vegan muffins yet, allow me to tell you all about them. They’re:
- made in just one bowl
- moist, deliciously dense and just a hint of nutty
- perfect for those ripened bananas sitting on your counter
- vegan, gluten-free, refined sugar-free, dairy-free
- just the vegan banana blueberry muffins you’ve been searching for
- made with the healthy, whole ingredients you know and love
- p.s. here’s how to make homemade oat flour (super easy) in case you’re curious
- the tastiest gluten free refined sugar free muffins you’ll ever have
- just the reason to go buy fresh blueberries!
- btw… should we try adding blueberries to this Moist Vegan Gluten Free Zucchini Bread Recipe? 🙂
Tools for the Best Vegan Banana Blueberry Muffins
- Recommended Tools: Muffin Pan | Cupcake Muffin Holder | 4 Event Timer | Muffin Batter Scoop | Parchment Cupcake Liners | Pastry Cutter
- Where to Buy Ingredients: Gluten Free Oat Flour (or try Homemade Oat Flour) | Almond Meal 13 oz | Coconut Oil | Coconut Sugar | Bob’s Red Mill Ground Flaxseed | Coconut Sugar 3pk | Pure Vanilla Extract
Are you ready for some homemade healthy vegan muffins goodness? Let’s do this! You grab the ripened bananas, I’ll grab the fresh blueberries. Thank you for stopping by and creating these tasty, guilt-free treats with me. I truly can’t wait to hear what you think of my vegan breakfast muffins!
Sending you all my love and maybe even a dove, xo Demeter ❤
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If you enjoyed this Healthy Banana Blueberry Muffins Recipe, then you’ll just love these delicious refined sugar free muffins recipes:
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Healthy Banana Blueberry Muffins Recipe (Gluten-Free, Vegan, Dairy-Free, Refined Sugar-Free)
- Total Time: 43 minutes
- Yield: 10-12 muffins 1x
Description
Vegan Banana Blueberry Muffins (GF): moist ‘n healthy vegan muffins bursting with bananas & blueberries! The ultimate vegan breakfast muffins—Gluten Free, Refined Sugar Free.
Ingredients
Wet Ingredients
- 3 medium, very ripe bananas (1 cup mashed)
- 1/4 cup melted coconut oil
- 1/4 cup coconut sugar
- 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 15 mins)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 1/2 cups gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
- 3/4 cup almond meal**
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup fresh blueberries, washed and dried
Optional for topping
- 2–3 tablespoons blueberries
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with muffin liners.
- Add peeled bananas to a large mixing bowl. Using a sturdy whisk or pastry cutter, mash bananas until smooth. Add the oil, sugar, flax egg, and vanilla. Whisk until well incorporated.
- Add oat flour, almond meal**, baking powder, baking soda and salt. Whisk together until just incorporated, making sure no flour patches remain. Fold in blueberries.
- Using a large scoop, scoop and drop batter evenly into muffin cups. I use this ice cream scoop for easy scooping and a beautiful round top***. If not using the scoop, smooth batter into an even layer, with a domed top (rise) in the center. Optional: press blueberries on top of the muffins.
- Bake for 16-22 minutes. Mine took 18 minutes. Allow to cool on a cooling rack for about 1 hour. Lift out and enjoy!
Healthy Vegan Breakfast Muffins
- Not feeling like bananas? Try this instead: Healthy Vegan Gluten Free Blueberry Muffins
- Gluten Free Banana Oat Muffins (Vegan)
- Gluten Free Vegan Blueberry Applesauce Muffins
- Moist Banana Chocolate Chip Muffins
Notes
- Where to Buy Ingredients: Gluten Free Oat Flour (or try Homemade Oat Flour) | Almond Meal 13 oz | Coconut Oil | Coconut Sugar | Bob’s Red Mill Ground Flaxseed | Coconut Sugar 3pk | Pure Vanilla Extract
- *If using homemade oat flour, make sure to sift the flour to remove coarse bits of oats that could create grainy muffins.
- **To substitute almond meal with oat flour: use a TOTAL of 1 ¾ cups + 2 tablespoons gluten free oat flour. Muffins will be just a touch drier and not as fluffy, but still good!
- ***I like to use this ice cream scoop to scoop and drop one scoop into one muffin cup. This scoop helps control the batter, prevent messes and gives you a nice rounded top. Tip: after dropping scoops, lightly tap the pan to even out the batter.
- Storing Notes: Store in an airtight container for up to 1 week in the refrigerator. Best the first few days.
- Recommended Tools: Muffin Pan | Cupcake Muffin Holder | 4 Event Timer | Muffin Batter Scoop | Parchment Cupcake Liners | Pastry Cutter
- Freezing instructions: These muffins freeze well. Store in an airtight, freezer-friendly container for up to 1-2 months. Allow to thaw at room temperature for 15 minutes before enjoying. Or, heat in 20-second increments in the microwave until warm.
- Nutrition Information: is an estimate based on the best-selling, most common brands per ingredient. Also, it’s estimated based on 12 servings per recipe, made without optional topping.
- Prep Time: 25 mins
- Cook Time: 18 mins
- Category: Breakfast, Snack, Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 171
- Sugar: 8g
- Sodium: 54mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.
Tools for the BEST Vegan Breakfast Muffins
Muffin Pan | Coconut Sugar | Gluten Free Rolled Oats | Parchment Cupcake Liners | OXO Trigger Ice Cream Scoop | Glass Mixing Bowls | Stainless Steel Measuring Cups | Coconut Oil
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. Thank you for supporting Beaming Baker.
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Love these muffins! Have made them twice already, thank you for this delicious and healthy gluten free recipe ❤️
Woohoo! You are so very welcome, Richa!
Hi Cassie! I haven’t tried it myself, but if you give it a shot I would recommend only swapping the oat flour and leaving the almond meal as is. Let me know how it goes! 🙂
Hi Cassie! I haven’t tried it myself, but if you give it a shot I would recommend only swapping the oat flour and leaving the almond meal as is. Let me know how it goes! 🙂
These look wonderful! I realize this is a gluten free recipe, but would it work to use the same measurement of regular flour? (I’m not GF).
Hi Cassie! I haven’t tried it myself, but if you give it a shot I would recommend only swapping the oat flour and leaving the almond meal as is. Let me know how it goes! 🙂
Hi Andrea, I haven’t done that before so I’m not sure how it would turn out. I recommend subbing the coconut sugar with maybe applesauce or a suitable sweetener replacement (like granulated monkfruit). Let me know how it turns out for you! 🙂
Hi Andrea, I haven’t done that before so I’m not sure how it would turn out. I recommend subbing the coconut sugar with maybe applesauce or a suitable sweetener replacement (like granulated monkfruit). Let me know how it turns out for you! 🙂
Hi! Can I omit the sugar?
Hi Andrea, I haven’t done that before so I’m not sure how it would turn out. I recommend subbing the coconut sugar with maybe applesauce or a suitable sweetener replacement (like granulated monkfruit). Let me know how it turns out for you! 🙂
Is almond flour the same thing as almond meal?
Almond flour comes from blanched almonds and is lighter and fluffier, while almond meal is from almonds that still have the skin and is more meal-y. Hope this helps!
I made this recipe for my friends and I for our RoadTrip across Canada and everyone loved the muffins! They are healthy, filling and delicious. I’m making another batch as we speak
I’m so happy to hear it, Lara. 🙂 Oh my, a cross-country roadtrip must be such an adventure!! Happy baking & eating!
Hi! This recipe sounds and looks amazing! I’m so excited to make it. I was wondering…Can I substitute the almond meal with almond flour?
Hi Isabel! Yep, that will work fine. Happy baking!
I just made this recipe, and my muffins are baking in the oven! The batter tastes great, and I put extra blueberries in them, substituted grapeseed oil for coconut, used a regular egg instead of a flax egg, and rolled the blueberries in flour to stop them from sinking.
Tip: I made the almond meal and oat flour myself in a blender – its cheaper. I also used frozen blueberries.
Update: The muffins taste great, I love that they are sweet but not too sweet and love the combination of banana and blueberries to give natural sweetness. Thanks for a great recipe!
Sounds fantastic! So glad you enjoyed them Ulwi!
Do you think if I did use an egg instead of the flax egg, is 1 egg probably the equivalent?
Hi Pam! Yep, one egg is the equivalent. Can’t wait to hear what you think! 🙂
Is one of your blueberry muffin recipes the favorite of your readers because you have three? This one has banana and I saw one with applesauce instead. Then there is a link herein with no bananas or applesauce. I am just trying to figure out where to start if I want blueberries in it lol because my son is wanting blueberry muffins. I do like bananas also so that is not an issue. I did love your lemon muffins btw.
Hi Pam! The most popular blueberry muffins recipe I have is this one: https://beamingbaker.com/healthy-moist-blueberry-muffins-recipe-easy-gluten-free-vegan-blueberry-muffins/ The one in this post is second most popular. 😉 I recommend the applesauce ones if you like dense, moist blueberry muffins. If you enjoy bananas, go for the banana blueberry muffin. If you want a basic blueberry muffin, go for the most popular one. So happy you enjoyed my lemon muffins! Hope you and your son enjoy! 🙂
Hi Demeter I just made these muffins this morning. So yummy! In your storage notes you mention that they last for up to one week in an airtight container, do you mean on the benchtop or in the fridge? Thank you!
Hi Nancy! Thanks for asking about that. I recommend keeping them in the fridge, but they’re best the first few days. I went ahead and updated the recipe with more precise instructions. 🙂 Enjoy!