These Gluten-Free Vegan Blueberry Banana Bread Muffins are:
- sweet and fruity
- super easy to make
- free from added sugar!
Both my Blueberry Muffins and Blueberry Banana Bread have been seriously popular, so I’m guessing you guys all love blueberries, bananas and muffins! So, I decided to combine the two by making these Gluten-Free Vegan Blueberry Banana Bread Muffins.
These Blueberry Banana Bread Muffins are a great make-ahead breakfast, afternoon snack or dessert. They’re much healthier than traditional banana bread as they contain less fat and they’re completely naturally sweetened with bananas and blueberries.
Yes that’s right, there’s no added sugar in these! Although you can add some maple or agave syrup if you prefer to make them sweeter, I didn’t find that there was any need for extra sweetness as the bananas and blueberries are already pretty sweet.
The ground almonds in these muffins help to create a moist and fluffy texture, and they also add a nice amount of protein, which makes them filling too.
If you’re not into gluten-free flour, this can be substituted for rice flour, or plain white flour if you’re not gluten-free.
As banana bread often contains cinnamon, I’ve also added that to the ingredients list, but you can leave it out if you feel a bit weird about mixing cinnamon with blueberries.
Speaking of which, if you’re not into blueberries, they can be substituted with other similar fruit such as blackberries, raspberries or cherries. Dried fruit such as raisins, chopped dates or prunes would also work.
I left these muffins plain, but they would also be gorgeous topped with a sprinkling of nutty flaked almonds or fragrant coconut flakes before baking.
These muffins keep in the fridge for a good few days, and they’re great reheated in an oven toaster if you have one!
For more blueberry recipes, check out my:
- Blueberry Muffins
- Lemon Blueberry Cake
- Blueberry Pie
- Lemon Blueberry Mug Cake
- Blueberry Banana Bread
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make these Gluten-Free Vegan Blueberry Banana Bread Muffins:
Gluten-Free Vegan Blueberry Banana Bread Muffins
- 3 medium-sized ripe banans
- 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
- 1 teaspoon apple cider vinegar (ensure gluten-free if necessary)
- Pinch of salt
- 1/2 teaspoon ground cinnamon (optional)
- 150 g (1 1/4 cups) ground almonds* (almond meal)
- 150 g (1 1/4 cups) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking power (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 120 ml (1/2 cup) unsweetened almond milk (or any other plant-based milk)
- 100 g (1 cup) fresh blueberries
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Peel the bananas and place in a wide-bottomed bowl, then use a fork to mash until you get a smooth paste
- Place the coconut oil in a separate large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
- Once melted, add the vinegar to the same bowl along with the salt (and cinnamon if using) and ground almonds
- Sift in the flour, baking powder and bicarbonate of soda
- Add the mashed bananas, and mix well, adding the milk a small amount at a time as you may not need to use it all depending on how liquidy your bananas are - you may also need to add a little more milk if your bananas are dry
- Add the blueberries and fold them in gently to make sure you don’t crush them
- Transfer the mixture between 8 muffin cases in a muffin tin
- Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean
- Tastes best when fresh, but keeps covered in the fridge for up to a few days - reheat in an oven toaster if you like
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