Healthy Banana Blueberry Muffins Recipe (V, GF): an easy recipe for deliciously moist banana muffins bursting with fresh blueberry flavor! Vegan, Gluten-Free, Dairy-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?
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 these gluten free dark chocolate muffins.
For energy, a morale booster, and some good muffin mojo, of course. 😊
Guess what? The good muffin mojo worked. We actually found all the fresh blueberries we needed. We bought those. Then we
bought even more because: caution. Hehe.
First, I made these delicious blueberry-upgraded 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?
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.
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 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. 😍
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).
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.
While you wait for those blueberry recipes, allow me to tide you over with my current breakfast fave: these healthy banana blueberry muffins! They’re easy to make in just one bowl, deliciously moist (just like my reader favorite 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. 😉
What could possibly beat an edible accomplishment?
If I haven’t sold you on these 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 blueberry banana muffins you’ve been searching for
- made with the healthy, whole ingredients you know and love, including oat flour
- p.s. here’s how to make homemade oat flour (super easy) in case you’re curious
- the tastiest gluten free banana blueberry muffins you’ll ever have
- just the reason to go buy fresh blueberries!
Are you ready for some homemade blueberry 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!
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 ❤
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If you enjoyed this Healthy Banana Blueberry Muffins Recipe, then you’ll just love these delicious healthy recipes:
More Gluten Free Vegan Breakfast Recipes 😍
- Gluten Free Vegan Pumpkin Bread
- Good Morning Breakfast Cookies
- Vegan Chocolate Banana Nut Bread
- Homemade Chunky Paleo Granola with Clusters (a big, big reader fave)
- Peanut Butter Chocolate Chip Oatmeal Breakfast Bars
- Easy Gluten Free Vegan Pumpkin Coffee Cake Recipe (because, sometimes you have to have some cake for breakfast, right? 😉)
- 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
- 1 ½ cups gluten free oat flour
- ¾ cup almond meal
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh blueberries, washed and dried
- 2-3 tablespoons blueberries
- 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 fork, 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!
- *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.
- More muffins + quick bread recipes: maple pecan pumpkin muffins, double chocolate banana muffins, vegan chocolate banana nut bread.
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SHOP THE RECIPE
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
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These sound perfect to bring to work for breakfast! I love it 🙂
Oh totally! Thanks Danielle!
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.
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! 🙂
These muffins look amazing!
Thanks Suzy! Hope you get to try. 🙂
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.
Thanks Tara! It was like finding treasure! Hehe. Hope you get to try.
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?
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! 😉
What can I use instead of almond meal? I don’t react well to nuts.. 🙁
Hi Becky, check out the notes for substitution. 🙂 You can use all oat flour, but must change the amount. Happy baking!
Thanks! 🙂
I’m going to up my “muffin mojo” by making these delicious beauties! With me luck with finding blueberries!
Hehe. It totally works! 😉 Good luck, Jen!
These muffins look so incredible!
Thanks so much, Delaney!
Made them this morning and they turned out great, tasted amazing. Everyone one lived them.
Wonderful! I’m so glad to hear that everyone enjoyed them. Thanks for letting me know, Prisca. 🙂
Your search for perfect blueberries paid off! The looks so good!!
Oh YES!! Thanks Sabrina!
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
Right? There’s just something so satisfying about it! A whole batch coming right up! Have a great weekend too, Marsha. xoxo
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.
Wonderful! How’d they turn out, Jade? 🙂
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!
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!
Such a great flavor! My son definitely love these!
Awesome! Hope you two enjoy!
I have been looking for a healthy muffins recipe. This sounds perfect! Love that you used oat flour.
Wonderful! This will definitely fit the bill. 🙂 Enjoy!
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!
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*
Can this be made with all almond flour for a plaeo version?
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. 🙂
These look perfect! Great day starter!
Oh yes!! They put a smile on my face, first thing in the morning. 😉
Calories per muffin? Proteins? Fats and carbs? Etc?
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?
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! 🙂
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!
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)! 🙂
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!
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!
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.
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! ☺️💕
Could I make these without even the coconut sugar?
Maybe try swapping for another sugar or a few tablespoons of maple syrup?
If I was to use a regular egg would this go sideways?
That should work just fine. 🙂 Enjoy!