• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Beaming Baker

Easy Gluten Free Vegan Desserts & Treats

  • Home
  • Recipes
    • Vegan
    • Keto
    • Snacks
    • Cookies
    • Gluten Free
    • Paleo
    • Dessert
    • Smoothies
    • Ice Cream
  • Vegan
  • Keto
  • Gluten Free
  • Paleo
  • Healthy Snacks
  • Start a Blog
  • About
    • Work With Me
    • Contact

Vegan Healthy Banana Blueberry Muffins Recipe (Gluten-Free, Dairy-Free, Refined Sugar-Free)

Published: Mar 15, 2018 · by Demeter | Beaming Baker 95 Comments · As an Amazon Associate I earn from qualifying purchases.

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 (V, GF): an easy recipe for moist banana muffins bursting with fresh blueberry flavor! #Vegan #GlutenFree #DairyFree #Breakfast #Healthy | Recipe on BeamingBaker.com

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.

Healthy Banana Blueberry Muffins Recipe (V, GF): an easy recipe for moist banana muffins bursting with fresh blueberry flavor! #Vegan #GlutenFree #DairyFree #Breakfast #Healthy | Recipe on BeamingBaker.com

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

Healthy Banana Blueberry Muffins Recipe (V, GF): an easy recipe for moist banana muffins bursting with fresh blueberry flavor! #Vegan #GlutenFree #DairyFree #Breakfast #Healthy | Recipe on BeamingBaker.com

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!

Healthy Banana Blueberry Muffins Recipe (V, GF): an easy recipe for moist banana muffins bursting with fresh blueberry flavor! #Vegan #GlutenFree #DairyFree #Breakfast #Healthy | Recipe on BeamingBaker.com

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? 🙂

Healthy Banana Blueberry Muffins Recipe (V, GF): an easy recipe for moist banana muffins bursting with fresh blueberry flavor! #Vegan #GlutenFree #DairyFree #Breakfast #Healthy | Recipe on BeamingBaker.com

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 ❤

Click below to Pin

Healthy Banana Blueberry Muffins Recipe (V, GF): an easy recipe for moist banana muffins bursting with fresh blueberry flavor! #Vegan #GlutenFree #DairyFree #Breakfast #Healthy | Recipe on BeamingBaker.com

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 & More: Refined Sugar Free Muffins!

  • Gluten Free Banana Oat Muffins (Vegan)
  • Healthy Pumpkin Oatmeal Muffins (Vegan, Gluten Free)
  • Gluten Free Vegan Blueberry Applesauce Muffins
  • Healthy Moist Vegan Zucchini Muffins w/ Chocolate Chips
  • Easy Healthy Blueberry Muffins Recipe
  • Moist Banana Chocolate Chip Muffins
  • Best Ever Healthy Chocolate Chip Muffins
  • Irresistible Healthy Banana Bread Recipe
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Healthy Banana Blueberry Muffins Recipe (V, GF): an easy recipe for moist banana muffins bursting with fresh blueberry flavor! #Vegan #GlutenFree #DairyFree #Breakfast #Healthy | Recipe on BeamingBaker.com

Healthy Banana Blueberry Muffins Recipe (Gluten-Free, Vegan, Dairy-Free, Refined Sugar-Free)


★★★★★

5 from 24 reviews

  • Author: Demeter | Beaming Baker
  • Prep Time: 25 mins
  • Cook Time: 18 mins
  • Total Time: 43 minutes
  • Yield: 10-12 muffins 1x
Print Recipe
Pin Recipe

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

Scale

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

  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with muffin liners.
  2. 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.
  3. 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.
  4. 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.
  5. 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: Easy Healthy Blueberry Muffins Recipe – Moist Gluten Free Vegan Blueberry Muffins!
  • Gluten Free Banana Oat Muffins (Vegan)
  • Gluten Free Vegan Blueberry Applesauce Muffins
  • Moist Banana Chocolate Chip Muffins

Equipment

Muffin Batter Scoop

Buy Now →

Cupcake Muffin Holder

Buy Now →

Almond Meal 13 oz

Buy Now →

Coconut Sugar 3pk

Buy Now →

Pastry Cutter

Buy Now →
Unbleached Parchment Baking Cups

Unbleached Muffin Liners

Buy Now →

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. .
  • 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

Did you make this recipe?

Tag @beamingbaker on Instagram and hashtag it #BeamingBaker

© 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

About Beaming Baker

Related Vegan Gluten Free Recipes

Filed Under: Breakfast, Cakes, Cupcakes and Muffins, Dairy-Free, Featured, Featured Recipes, Fruit, Gluten Free, Muffins, Snacks, Vegan Tagged With: Almond Meal, Bananas, Blueberries, coconut oil, coconut sugar, Flaxseed, Oat Flour, Salt

Reader Interactions

Comments

  1. Rachel Durivage says

    December 30, 2020 at 5:25 pm

    Is almond flour the same thing as almond meal?

    Reply
    • Demeter | Beaming Baker says

      January 1, 2021 at 4:03 pm

      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!

      Reply
  2. Lara Kandalaft says

    September 14, 2020 at 12:10 pm

    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

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 15, 2020 at 1:51 pm

      I’m so happy to hear it, Lara. 🙂 Oh my, a cross-country roadtrip must be such an adventure!! Happy baking & eating!

      Reply
  3. Isabel says

    July 2, 2020 at 6:14 pm

    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?

    Reply
    • Demeter | Beaming Baker says

      July 4, 2020 at 9:16 am

      Hi Isabel! Yep, that will work fine. Happy baking!

      Reply
  4. Ulwi says

    June 9, 2020 at 12:15 am

    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!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      June 9, 2020 at 3:35 pm

      Sounds fantastic! So glad you enjoyed them Ulwi!

      Reply
  5. Pam says

    May 12, 2020 at 3:08 pm

    Do you think if I did use an egg instead of the flax egg, is 1 egg probably the equivalent?

    Reply
    • Demeter | Beaming Baker says

      May 12, 2020 at 5:59 pm

      Hi Pam! Yep, one egg is the equivalent. Can’t wait to hear what you think! 🙂

      Reply
  6. Pam says

    May 11, 2020 at 6:55 pm

    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.

    Reply
    • Demeter | Beaming Baker says

      May 12, 2020 at 5:42 pm

      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! 🙂

      Reply
  7. Nancy Belz says

    April 19, 2020 at 4:48 pm

    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!

    Reply
    • Demeter | Beaming Baker says

      April 21, 2020 at 3:11 pm

      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!

      Reply
  8. Irish says

    April 14, 2020 at 5:37 am

    I used coconut oil and frozen blueberries cause that’s what I had on hand. It was delicious. Wished I can share a photo of my delicious muffins. Thanks for sharing! 💜

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      April 14, 2020 at 6:28 pm

      Wonderful! I’m so happy to hear that you enjoyed my banana blueberry muffins recipe. 🙂 I would’ve LOVED to see the pic! You could share it on your instagram and tag me @beamingbaker, share it on my facebook here: https://www.facebook.com/BeamingBaker/ or even just email it to me. 🙂 Happy baking! 💟

      Reply
  9. Elizabeth says

    November 26, 2019 at 3:00 pm

    Hi! Can this be made into a bread instead of muffins?? I LOVE this recipe, my BF is a little obsessed .
    The you!!

    Reply
  10. Elizabeth says

    November 25, 2019 at 9:54 am

    We live these muffins and I’m wondering if I can make this into a bread?? Thank you .

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 27, 2019 at 12:00 pm

      Hi Elizabeth! So happy that you’re enjoying the muffins! Hm, I haven’t tried it but it should be fine. Happy baking!

      Reply
  11. Emma Bollington says

    July 21, 2019 at 5:29 am

    Such 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!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      July 22, 2019 at 12:37 pm

      LOL! 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! .

      Reply
  12. Ella says

    June 30, 2019 at 2:31 pm

    Hi, 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?

    Reply
    • Demeter | Beaming Baker says

      July 1, 2019 at 10:41 am

      Hi 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!

      Reply
      • Ella Waugh says

        July 1, 2019 at 3:23 pm

        I 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 🙂

        Reply
  13. Melissa says

    June 19, 2019 at 9:43 pm

    I 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!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      June 21, 2019 at 2:50 pm

      Thank 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!! ..

      Reply
  14. Jessica Formicola says

    May 28, 2019 at 12:29 pm

    I made these muffins over the weekend and they were a total hit! Thanks so much for sharing the recipe!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      May 29, 2019 at 12:59 pm

      Woohoo! I’m thrilled that everyone enjoyed them!

      Reply
  15. Jen says

    May 28, 2019 at 12:09 pm

    These are our go-to muffin recipe! So delicious and super easy to make too. Love them!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      May 29, 2019 at 12:58 pm

      That’s awesome Jen! I’m so happy to hear it! .

      Reply
  16. Sara Welch says

    May 28, 2019 at 11:53 am

    These were perfectly moist and sweet and paired nicely with my morning cup of coffee! Great way to start my day!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      May 28, 2019 at 2:29 pm

      That’s great to hear Sara! So glad you enjoyed them! 🙂

      Reply
  17. Sophie says

    May 28, 2019 at 11:07 am

    That recipe makes me drool, I will make a sugar free version for sure.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      May 28, 2019 at 2:28 pm

      Wonderful! Let me know how it turns out Sophie!

      Reply
  18. Caroline says

    May 28, 2019 at 10:54 am

    These look so tasty, and love that they are healthier too. Perfect snacking!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      May 28, 2019 at 2:28 pm

      Couldn’t agree more! They’re one of my fave treats to snack on! .

      Reply
  19. Autumn says

    April 19, 2019 at 10:09 pm

    Sooooo 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 🙂

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      April 22, 2019 at 1:08 pm

      Woohoo! I’m so happy to hear it Autumn! . Love the cinnamon sprinkle, and so glad to hear about the frozen blueberry success!

      Reply
  20. Christy says

    March 12, 2019 at 7:35 pm

    I 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!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 14, 2019 at 1:04 pm

      Woohoo! So happy to hear you enjoyed them Christy! .

      Reply
  21. Deseree says

    February 3, 2019 at 7:40 am

    Hi, would I be able to substitute oat flour with spelt flour instead?

    Reply
  22. Stacey says

    February 3, 2019 at 3:33 am

    Hi 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?

    Reply
    • Demeter | Beaming Baker says

      February 7, 2019 at 9:07 am

      Hi Stacey! Yep, that should be fine. Hope you enjoy them!

      Reply
  23. Indya says

    January 27, 2019 at 10:21 am

    Can I use apple purée instead of coconut oil I don’t do well with saturated fats .

    Reply
    • Demeter | Beaming Baker says

      January 28, 2019 at 4:26 pm

      Hi 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!

      Reply
  24. Nicole says

    November 6, 2018 at 10:59 pm

    If I was to use a regular egg would this go sideways?

    Reply
    • Demeter | Beaming Baker says

      November 7, 2018 at 9:16 am

      That should work just fine. 🙂 Enjoy!

      Reply
  25. Caitlin says

    September 4, 2018 at 11:31 am

    Could I make these without even the coconut sugar?

    Reply
    • Demeter | Beaming Baker says

      September 4, 2018 at 3:38 pm

      Maybe try swapping for another sugar or a few tablespoons of maple syrup?

      Reply
  26. Leah says

    August 20, 2018 at 3:34 pm

    I 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.

    Reply
    • Demeter | Beaming Baker says

      August 21, 2018 at 9:21 am

      Hi 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! ☺️.

      Reply
  27. Lina says

    August 18, 2018 at 2:46 pm

    these 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!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      August 20, 2018 at 7:32 am

      Woohoo! 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!

      Reply
  28. Lillly says

    August 12, 2018 at 12:03 pm

    These muffins are so amazing!
    As a runner I’m always looking for a healthy vegan option for baking and theses were perfect
    Thank you!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      August 13, 2018 at 8:19 pm

      Woohoo!!! 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)! 🙂

      Reply
  29. Marin says

    July 11, 2018 at 2:32 pm

    Hello, 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?

    Reply
    • Demeter | Beaming Baker says

      July 16, 2018 at 11:57 am

      Hi 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! 🙂

      Reply
  30. Ryan says

    June 15, 2018 at 8:46 pm

    Calories per muffin? Proteins? Fats and carbs? Etc?

    ★★★★

    Reply
  31. Sandra | A Dash of Sanity says

    March 21, 2018 at 8:26 am

    These look perfect! Great day starter!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 21, 2018 at 1:00 pm

      Oh yes!! They put a smile on my face, first thing in the morning. 😉

      Reply
  32. Soni says

    March 20, 2018 at 12:29 pm

    Can this be made with all almond flour for a plaeo version?

    Reply
    • Demeter | Beaming Baker says

      March 21, 2018 at 12:55 pm

      Hi 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. 🙂

      Reply
  33. Patricia @ Grab a Plate says

    March 18, 2018 at 2:47 pm

    Can’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!

    Reply
    • Demeter | Beaming Baker says

      March 19, 2018 at 11:53 am

      Seriously!!! 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*

      Reply
  34. Anna @ Crunchy Creamy Sweet says

    March 17, 2018 at 1:04 pm

    I have been looking for a healthy muffins recipe. This sounds perfect! Love that you used oat flour.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 19, 2018 at 11:48 am

      Wonderful! This will definitely fit the bill. 🙂 Enjoy!

      Reply
  35. Erin | Dinners,Dishes and Dessert says

    March 17, 2018 at 9:54 am

    Such a great flavor! My son definitely love these!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 19, 2018 at 11:48 am

      Awesome! Hope you two enjoy!

      Reply
  36. Jade says

    March 16, 2018 at 10:06 pm

    I’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.

    Reply
    • Demeter | Beaming Baker says

      March 19, 2018 at 11:47 am

      Wonderful! How’d they turn out, Jade? 🙂

      Reply
      • jade says

        March 19, 2018 at 11:47 pm

        I 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!

        ★★★★★

        Reply
        • Demeter | Beaming Baker says

          March 20, 2018 at 8:31 am

          Awesome!! 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!

          Reply
  37. Marsha | Marsha's Baking Addiction says

    March 16, 2018 at 8:55 am

    I 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

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 16, 2018 at 3:07 pm

      Right? There’s just something so satisfying about it! A whole batch coming right up! Have a great weekend too, Marsha. xoxo

      Reply
  38. Sabrina says

    March 16, 2018 at 8:30 am

    Your search for perfect blueberries paid off! The looks so good!!

    Reply
    • Demeter | Beaming Baker says

      March 16, 2018 at 3:06 pm

      Oh YES!! Thanks Sabrina!

      Reply
  39. Prisca says

    March 15, 2018 at 10:50 pm

    Made them this morning and they turned out great, tasted amazing. Everyone one lived them.

    Reply
    • Demeter | Beaming Baker says

      March 16, 2018 at 2:59 pm

      Wonderful! I’m so glad to hear that everyone enjoyed them. Thanks for letting me know, Prisca. 🙂

      Reply
  40. Delaney | Melanie Makes says

    March 15, 2018 at 8:53 pm

    These muffins look so incredible!

    Reply
    • Demeter | Beaming Baker says

      March 16, 2018 at 2:59 pm

      Thanks so much, Delaney!

      Reply
  41. Jen says

    March 15, 2018 at 3:47 pm

    I’m going to up my “muffin mojo” by making these delicious beauties! With me luck with finding blueberries!

    Reply
    • Demeter | Beaming Baker says

      March 16, 2018 at 2:59 pm

      Hehe. It totally works! 😉 Good luck, Jen!

      Reply
  42. Becky Banning says

    March 15, 2018 at 12:06 pm

    What can I use instead of almond meal? I don’t react well to nuts.. 🙁

    Reply
    • Demeter | Beaming Baker says

      March 15, 2018 at 2:17 pm

      Hi Becky, check out the notes for substitution. 🙂 You can use all oat flour, but must change the amount. Happy baking!

      Reply
      • Becky Banning says

        March 15, 2018 at 2:19 pm

        Thanks! 🙂

        Reply
  43. Lynn | The Road to Honey says

    March 15, 2018 at 11:04 am

    I 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?

    Reply
    • Demeter | Beaming Baker says

      March 15, 2018 at 2:16 pm

      Hehe. Must’ve been a bad streak for me! . I’m always looking for the most perfect looking fruit haha. Sending some your way stat! 😉

      Reply
  44. Tara says

    March 15, 2018 at 10:17 am

    Glad 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.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 15, 2018 at 2:15 pm

      Thanks Tara! It was like finding treasure! Hehe. Hope you get to try.

      Reply
  45. Suzy says

    March 15, 2018 at 9:01 am

    These muffins look amazing!

    Reply
    • Demeter | Beaming Baker says

      March 15, 2018 at 2:14 pm

      Thanks Suzy! Hope you get to try. 🙂

      Reply
  46. Marisa Moore says

    March 15, 2018 at 8:40 am

    Looks 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.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 15, 2018 at 2:13 pm

      That’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! 🙂

      Reply
  47. Danielle says

    March 15, 2018 at 8:37 am

    These sound perfect to bring to work for breakfast! I love it 🙂

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      March 15, 2018 at 2:12 pm

      Oh totally! Thanks Danielle!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Connect with me

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Hi There

I'm Demeter! Here, you'll find a warm & friendly community for delicious plant-based, whole food recipes. :) I'm so happy to share in these kitchen adventures with you.

Welcome! Can't wait to meet ya! ☀︎ Learn more

Featured

Healthy Oatmeal Coconut Cookies: delicious oatmeal coconut cookies with chewy & crispy goodness! Wonderfully healthy, vegan and gluten free. #healthy #coconut #oatmeal #cookies #vegan #glutenfree | Recipe at BeamingBaker.com

Healthy Breakfast Oatmeal Coconut Cookies (Vegan, Gluten Free)

Healthy Overnight Oats with Almond Milk and Blueberries: learn how to make overnight oats with almond milk! Quick & easy almond milk breakfast in a jar—the best overnight oats with almond milk. #OvernightOats #AlmondMilk #Breakfast #Healthy | Recipe at BeamingBaker.com

Healthy Overnight Oats with Almond Milk and Blueberries

Healthy Chocolate Oatmeal Cookies: the best healthy chocolate oatmeal cookies—chewy & delicious, packed with chocolate chips & made with healthy ingredients. #Healthy #Oatmeal #Cookies #Chocolate | Recipe at BeamingBaker.com

Healthy Chocolate Oatmeal Cookies

Vegan Peanut Butter Cup Brownies: moist ‘n fudgy peanut butter cup brownies! These vegan peanut butter brownies are bursting with chocolate & peanut butter cups. #PeanutButter #Brownies #VeganBrownies #Vegan | Recipe at BeamingBaker.com

Vegan Peanut Butter Cup Brownies

See More

Footer

Copyright © 2016-2020 beamingbaker.com

With Love, From Minnesota.

about beaming baker
contact

COOKIES

Rich, chewy & indulgent Double Chocolate Chip Cookies - a simple, vegan recipe for twice the chocolate plus coconut oil, coconut sugar and coconut shreds! BEAMINGBAKER.COM #vegan #oatflour
Soft, chewy, gooey Healthier Vegan Chocolate Chip Cookies. Made with oat flour, whole wheat flour, coconut sugar and coconut oil. BEAMINGBAKER.COM
Chocolate Chip Walnut Cookie Bars: a simple vegan and gluten-free recipe for the best thick, chewy, super-chunky chocolate chip cookie bars. BEAMINGBAKER.COM
Good Morning Breakfast Cookies: an easy recipe for feel-good, energy-boosting cookies made with whole ingredients. BEAMINGBAKER.COM #vegan #glutenfree
Chocolate Chip Cookie Dough Bites (V+GF): An easy, guilt-free recipe for seriously delicious chocolate chip cookie dough bites. BEAMINGBAKER.COM #Vegan #GlutenFree

Copyright © 2021 · Beaming Baker · Privacy Policy