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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)


  • Author: Demeter | Beaming Baker
  • Prep Time: 25 mins
  • Cook Time: 18 mins
  • 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.


Scale

Ingredients

Wet Ingredients

Dry Ingredients

Add-ins

  • 1 cup fresh blueberries, washed and dried

Optional for topping

  • 23 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


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

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