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?
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? 🙂
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!
In the meantime, sign up for the email list here so we can keep in touch. 🙂
Sending you all my love and maybe even a dove, xo Demeter ❤
Click below to Pin
Did you make this vegan banana blueberry muffins recipe? Take a pic & share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it!
If you enjoyed this Healthy Banana Blueberry Muffins Recipe, then you’ll just love these delicious refined sugar free muffins recipes:
Healthy Vegan Muffins: Refined Sugar Free Muffins!
- Gluten Free Banana Oat Muffins (Vegan)
- Healthy Lemon Poppy Seed Muffins Recipe
- Gluten Free Vegan Blueberry Applesauce Muffins
- 🥒 Healthy Moist Vegan Zucchini Muffins w/ Chocolate Chips
- Easy Healthy Blueberry Muffins Recipe
- Moist Banana Chocolate Chip Muffins
- and for fun: Vegan Gluten Free Banana Bread Coffee Cake Recipe!
Healthy Banana Blueberry Muffins Recipe (Gluten-Free, Vegan, Dairy-Free, Refined Sugar-Free)
- Prep Time: 25 mins
- Cook Time: 18 mins
- Total Time: 43 minutes
- Yield: 10-12 muffins 1x
Print Recipe
Pin RecipeDescription
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)
- ¼ cup melted coconut oil
- ¼ 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 ½ cups gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
- ¾ cup almond meal**
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ 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
Notes
- Adapted from my One Bowl Gluten Free Vegan Banana Nut Bread and my Moist Banana Chocolate Chip Muffins.
- *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.
- Storage notes: Store in an airtight container for up to 1 week.
- 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.
- 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
Keywords: healthy vegan muffins, vegan breakfast muffins, vegan banana blueberry muffins, refined sugar free muffins, gluten free breakfast
© 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.
Facebook ☀︎ Pinterest ☀︎ Twitter ☀︎ Instagram
Emma Bollington says
July 21, 2019 at 5:29 amSuch a forgiving recipe! I used waaay to much oat flour accidentally so just moistened them up with almond milk. Still turned a out great. Use fresh strawberries too and just a drizzle of maple syrup to sweeten.
Thanks for sharing your baking ways!
★★★★★
Demeter | Beaming Baker says
July 22, 2019 at 12:37 pmLOL! I’ve definitely had that happen to me before. I’m so relieved that it all worked out anyway! Loving the sound of the added strawberries & maple syrup drizzle. Thank *you* for sharing in these kitchen adventures with me, Emma! 🥰
Ella says
June 30, 2019 at 2:31 pmHi, first of all thank you so much for your recipe— it still can be hard to find a recipe that accommodates my dietary restrictions so I love your blog! I started making these muffins yesterday afternoon without realising I only had two bananas and replaced the coconut sugar with honey, but I can’t add the blueberries as the mixture has become a dense dough rather than the normal cake/muffin batter I expected. Is that what’s supposed to happen? If not how do I fix it? And do you have any suggestions what I should substitute for the missing banana?
Demeter | Beaming Baker says
July 1, 2019 at 10:41 amHi Ella! Hm, it definitely shouldn’t be a thick dough. The missions banana is definitely going to make the muffins drier, which would explain why the batter was too thick. Did you make any other subs? I’ve had some readers use applesauce in my muffins, but I haven’t tried it myself. If apples work for you, you might want to try this recipe: https://beamingbaker.com/gluten-free-vegan-blueberry-applesauce-muffins-v-gf-df-oat-flour-refined-sugar-free/
Hope this helps!
Ella Waugh says
July 1, 2019 at 3:23 pmI haven’t made any other adjustments, but I’m British so don’t use the cup measurements and have to convert everything into grams. I read that an egg can be substituted for a banana or another flax egg, do you think that would work? I don’t have any applesauce on hand, but could try and make some. Sorry, hope I’m not causing too much hassle! Thanks for your help 🙂
Melissa says
June 19, 2019 at 9:43 pmI love all of your recipes! I frequent your site often and I love that you use healthy, gluten free, cane sugar-free ingredients and the results are incredible. You truly are a baking angel😇. Thank you for your hard work and recipes, you have made my life so much easier with your them…. I am allergic to so many things that I have to make all my food from scratch. You’re a genius for coming up with such yummy healthy goodies. I appreciate you!
★★★★★
Demeter | Beaming Baker says
June 21, 2019 at 2:50 pmThank you so much, Melissa! I seriously can’t express how much your kind words mean to me. ❤️ I’m so happy that you’re enjoying my recipes. I appreciate you x a million!! Thank you for taking time out of your day to leave me such wonderful words. Hugs!! 🤗🥰
Jessica Formicola says
May 28, 2019 at 12:29 pmI made these muffins over the weekend and they were a total hit! Thanks so much for sharing the recipe!
★★★★★
Demeter | Beaming Baker says
May 29, 2019 at 12:59 pmWoohoo! I’m thrilled that everyone enjoyed them!
Jen says
May 28, 2019 at 12:09 pmThese are our go-to muffin recipe! So delicious and super easy to make too. Love them!
★★★★★
Demeter | Beaming Baker says
May 29, 2019 at 12:58 pmThat’s awesome Jen! I’m so happy to hear it! 😊
Sara Welch says
May 28, 2019 at 11:53 amThese were perfectly moist and sweet and paired nicely with my morning cup of coffee! Great way to start my day!
★★★★★
Demeter | Beaming Baker says
May 28, 2019 at 2:29 pmThat’s great to hear Sara! So glad you enjoyed them! 🙂
Sophie says
May 28, 2019 at 11:07 amThat recipe makes me drool, I will make a sugar free version for sure.
★★★★★
Demeter | Beaming Baker says
May 28, 2019 at 2:28 pmWonderful! Let me know how it turns out Sophie!
Caroline says
May 28, 2019 at 10:54 amThese look so tasty, and love that they are healthier too. Perfect snacking!
★★★★★
Demeter | Beaming Baker says
May 28, 2019 at 2:28 pmCouldn’t agree more! They’re one of my fave treats to snack on! 😊
Autumn says
April 19, 2019 at 10:09 pmSooooo yummy wow! I’ve made these muffins several times since I’ve come across this recipe and each time they are amazingly delicious and super moist. I add cinnamon and nutmeg to my mix and sprinkle cinnamon on top as well. Also turns out yummy with frozen wild blueberries 🙂
★★★★★
Demeter | Beaming Baker says
April 22, 2019 at 1:08 pmWoohoo! I’m so happy to hear it Autumn! 😊 Love the cinnamon sprinkle, and so glad to hear about the frozen blueberry success!
Christy says
March 12, 2019 at 7:35 pmI just made these and they are very good. I can’t have oats so I sub that for a mixture of millet, amaranth and arrowroot flour. I also only used 1/2 cup of coconut sugar. Thanks for the recipe!
★★★★★
Demeter | Beaming Baker says
March 14, 2019 at 1:04 pmWoohoo! So happy to hear you enjoyed them Christy! 😄
Deseree says
February 3, 2019 at 7:40 amHi, would I be able to substitute oat flour with spelt flour instead?
Stacey says
February 3, 2019 at 3:33 amHi there, these sound delicious and a perfect grab in the morning. I was wondering, if I made a really big batch can put some in the freezer until needed?
Demeter | Beaming Baker says
February 7, 2019 at 9:07 amHi Stacey! Yep, that should be fine. Hope you enjoy them!
Indya says
January 27, 2019 at 10:21 amCan I use apple purée instead of coconut oil I don’t do well with saturated fats .
Demeter | Beaming Baker says
January 28, 2019 at 4:26 pmHi Indya! I haven’t tried it myself, but I have had some readers make that kind of sub before. Let me know how they turn out!
Nicole says
November 6, 2018 at 10:59 pmIf I was to use a regular egg would this go sideways?
Demeter | Beaming Baker says
November 7, 2018 at 9:16 amThat should work just fine. 🙂 Enjoy!
Caitlin says
September 4, 2018 at 11:31 amCould I make these without even the coconut sugar?
Demeter | Beaming Baker says
September 4, 2018 at 3:38 pmMaybe try swapping for another sugar or a few tablespoons of maple syrup?
Leah says
August 20, 2018 at 3:34 pmI really thought these were going to taste like banana, which I don’t love and my sister totally hates. I made them anyway since I had a bunch of ripe bananas to use before a road trip, and they were seriously some of the best muffins I’ve made to date, healthy or not! The banana was barely noticeable, they were sooo good, and travelled well. They even tasted good a few days later after being in the fridge! I’ve found a lot of other *healthy muffins get really mushy and weird after storing, so I was pleasantly surprised. I’m super excited to see that the frozen berries work as well, so I think I’ll just be making these all year round. I also successfully used 3/4 the amount of sugar with great results. An oatmeal brown sugar crumble on these would be over the top delicious… I’ll save that for special occasions.. Thanks so much for the great recipe. I can’t wait to make them again.
Demeter | Beaming Baker says
August 21, 2018 at 9:21 amHi Leah! I totally wasn’t sure where your comment was heading. Like, is she gonna love ‘em or hate ‘em? Lol. I’m so pleased that it was the former!! So true about the mushy muffins—I have exactly one recipe like that and I promised I would never share another like it! Hehe. Love that you were able to cut down the sugar and still enjoy them. Thanks for stopping by! ☺️.
Lina says
August 18, 2018 at 2:46 pmthese muffins are absolutely delicious! I had really overripe bananas that were lying around and wanted to make something out of them so i snooped around the internet and found this recipe… and my goodness they taste amazing!! I will definitely be checking out your other recipes too! thank you!
★★★★★
Demeter | Beaming Baker says
August 20, 2018 at 7:32 amWoohoo! I’m so happy that you were able to put those ripe bananas to use, and that you enjoyed the recipe! ☺️ Can’t wait to see what you try next!
Lillly says
August 12, 2018 at 12:03 pmThese muffins are so amazing!
As a runner I’m always looking for a healthy vegan option for baking and theses were perfect
Thank you!
★★★★★
Demeter | Beaming Baker says
August 13, 2018 at 8:19 pmWoohoo!!! I’m so glad that you enjoyed them, Lillly. (Did I spell your name right?) Thanks for stopping by to let me know. Happy running (and baking)! 🙂
Marin says
July 11, 2018 at 2:32 pmHello, and thank you for this recipe! I have been looking for a vegan, gluten-free, white sugar free banana muffin recipe, and this seems to fit the bill. However, I have FOUR overripe bananas and wanted to use them all so as not to waste food. Do you think I could do this without screwing the recipe up too much, or maybe I should add a little bit of extra flour?
Demeter | Beaming Baker says
July 16, 2018 at 11:57 amHi Marin, my pleasure! 🙂 Try this: measure out the amount of mashed banana that exceeds the 1 cup called for in the recipe. However much you go over, reduce that amount in coconut sugar. Do not add in more flour. Haven’t tried this yet, so let me know how it turns out! 🙂
Ryan says
June 15, 2018 at 8:46 pmCalories per muffin? Proteins? Fats and carbs? Etc?
★★★★
Sandra | A Dash of Sanity says
March 21, 2018 at 8:26 amThese look perfect! Great day starter!
★★★★★
Demeter | Beaming Baker says
March 21, 2018 at 1:00 pmOh yes!! They put a smile on my face, first thing in the morning. 😉
Soni says
March 20, 2018 at 12:29 pmCan this be made with all almond flour for a plaeo version?
Demeter | Beaming Baker says
March 21, 2018 at 12:55 pmHi Soni, you might be able to, by adjusting the amount of almond flour and maybe adding in some coconut flour to absorb the moisture from the wet ingredients. But I haven’t tried it yet! Good luck. 🙂
Patricia @ Grab a Plate says
March 18, 2018 at 2:47 pmCan’t stand when i get home with a batch of blueberries only to find a few icky ones in the middle of the container! Glad you found some good ones! These muffins look delicious!
Demeter | Beaming Baker says
March 19, 2018 at 11:53 amSeriously!!! I’m probably the most embarrassing person at the grocery store/farmers market, digging through the basket to make sure they’re all okay. *Blushing*
Anna @ Crunchy Creamy Sweet says
March 17, 2018 at 1:04 pmI have been looking for a healthy muffins recipe. This sounds perfect! Love that you used oat flour.
★★★★★
Demeter | Beaming Baker says
March 19, 2018 at 11:48 amWonderful! This will definitely fit the bill. 🙂 Enjoy!
Erin | Dinners,Dishes and Dessert says
March 17, 2018 at 9:54 amSuch a great flavor! My son definitely love these!
★★★★★
Demeter | Beaming Baker says
March 19, 2018 at 11:48 amAwesome! Hope you two enjoy!
Jade says
March 16, 2018 at 10:06 pmI’m going to try this with frozen blueberries because I don’t feel like running to the store for fresh. I will let you know how they turn out. Hopefully delicious.
Demeter | Beaming Baker says
March 19, 2018 at 11:47 amWonderful! How’d they turn out, Jade? 🙂
jade says
March 19, 2018 at 11:47 pmI mixed in the frozen blueberries as quickly as possible to prevent the batter from turning blue. The result? They must have been good because by the next morning they were gone! I managed to grab 1 out of the batch of 12 and they were awesome. I baked 22 minutes. Thanks for another great healthy recipe!
★★★★★
Demeter | Beaming Baker says
March 20, 2018 at 8:31 amAwesome!! So funny that they disappeared so quickly (what is this, my house?! .). Thank you for letting me know how it all turned out. Happy baking!
Marsha | Marsha's Baking Addiction says
March 16, 2018 at 8:55 amI love eating muffins for breakfast, always feels like I’m having dessert instead 😉 These muffins look absolutely delicious and so moist and fluffy! I’ll take the whole batch, please! 🙂 Have a great weekend, Demeter! xo
★★★★★
Demeter | Beaming Baker says
March 16, 2018 at 3:07 pmRight? There’s just something so satisfying about it! A whole batch coming right up! Have a great weekend too, Marsha. xoxo
Sabrina says
March 16, 2018 at 8:30 amYour search for perfect blueberries paid off! The looks so good!!
Demeter | Beaming Baker says
March 16, 2018 at 3:06 pmOh YES!! Thanks Sabrina!
Prisca says
March 15, 2018 at 10:50 pmMade them this morning and they turned out great, tasted amazing. Everyone one lived them.
Demeter | Beaming Baker says
March 16, 2018 at 2:59 pmWonderful! I’m so glad to hear that everyone enjoyed them. Thanks for letting me know, Prisca. 🙂
Delaney | Melanie Makes says
March 15, 2018 at 8:53 pmThese muffins look so incredible!
Demeter | Beaming Baker says
March 16, 2018 at 2:59 pmThanks so much, Delaney!
Jen says
March 15, 2018 at 3:47 pmI’m going to up my “muffin mojo” by making these delicious beauties! With me luck with finding blueberries!
Demeter | Beaming Baker says
March 16, 2018 at 2:59 pmHehe. It totally works! 😉 Good luck, Jen!
Becky Banning says
March 15, 2018 at 12:06 pmWhat can I use instead of almond meal? I don’t react well to nuts.. 🙁
Demeter | Beaming Baker says
March 15, 2018 at 2:17 pmHi Becky, check out the notes for substitution. 🙂 You can use all oat flour, but must change the amount. Happy baking!
Becky Banning says
March 15, 2018 at 2:19 pmThanks! 🙂
Lynn | The Road to Honey says
March 15, 2018 at 11:04 amI must be lucky because I have had no problems finding blueberries in my neck of the foods. I have they every morning on my oatmeal & snack on them like pretzels throughout the day. Of course, I would much rather prefer them packaged in these little beauties. Can you send some my way?
Demeter | Beaming Baker says
March 15, 2018 at 2:16 pmHehe. Must’ve been a bad streak for me! . I’m always looking for the most perfect looking fruit haha. Sending some your way stat! 😉
Tara says
March 15, 2018 at 10:17 amGlad you were able to find the perfect blueberries! They look wonderful in these Banana Blueberry Muffins. I would love to start my day with these.
★★★★★
Demeter | Beaming Baker says
March 15, 2018 at 2:15 pmThanks Tara! It was like finding treasure! Hehe. Hope you get to try.
Suzy says
March 15, 2018 at 9:01 amThese muffins look amazing!
Demeter | Beaming Baker says
March 15, 2018 at 2:14 pmThanks Suzy! Hope you get to try. 🙂
Marisa Moore says
March 15, 2018 at 8:40 amLooks tasty! Have you tried these with frozen blueberries? I’m sure I won’t be able to find good fresh ones for a while around here.
★★★★★
Demeter | Beaming Baker says
March 15, 2018 at 2:13 pmThat’s on my list of things to do! You might be able to just fold them in and *maybe* tack on a few minutes to the bake time. 😉 Good luck finding blueberries! 🙂
Danielle says
March 15, 2018 at 8:37 amThese sound perfect to bring to work for breakfast! I love it 🙂
★★★★★
Demeter | Beaming Baker says
March 15, 2018 at 2:12 pmOh totally! Thanks Danielle!