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    Recipes » Recipes » Baking & Desserts

    Gluten-Free Vegan Blueberry Banana Muffins

    Last updated - July 13, 2021; Published - January 21, 2019 By Rhian Williams 86 Comments

    Jump to Recipe Jump to Video Print Recipe
    A collage of two Gluten-Free Vegan Blueberry Banana Muffins photos

    These Gluten-Free Vegan Blueberry Banana Muffins are sweet and fruity, super easy to make and free from sugar! They're seriously moist, filling and satisfying and make a great make-ahead breakfast, snack or dessert.

    Three gluten-free vegan blueberry banana muffins with one cut in half

    Both my Blueberry Muffins and my Blueberry Banana Bread have been really popular, so I decided to combine the two by making these Gluten-Free Vegan Blueberry Banana Muffins!

    How to make this recipe

    Scroll down to the bottom of the post for the full recipe.

    • Mash the bananas.
    Mashed bananas
    • Mix together with all the other ingredients in a glass mixing bowl.

    Tip: Use a measuring jug to measure out the plant-based milk and add it bit by bit to make sure you don't add too much, as the amount of liquid in bananas can vary.

    Raw gluten-free vegan blueberry banana muffin batter with blueberries in a bowl
    • Transfer the mixture into muffin cases in a muffin/cupcake tin.
    Raw gluten-free vegan blueberry banana muffin batter with blueberries in four paper muffin cases
    • Bake in the oven for around 20 minutes.
    Two gluten-free vegan blueberry banana muffins in brown muffin cases

    How long do these Blueberry Banana Muffins keep for?

    These Blueberry Banana Muffins keep in the fridge for a good few days, and they're great reheated in an oven toaster if you have one!

    Substitutions you can make

    • You can use any type of oil: coconut oil, olive oil or vegetable oil.
    • You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
    • You can replace the ground almonds (almond meal/almond flour) with ground walnuts.
    • For a nut-free version: replace the ground almonds (almond meal/almond flour) with ground sunflower seeds.
    • You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free.
    • You can leave the recipe completely free from added sugar or if you prefer sweeter muffins, you can sweeten it with any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
    • You can omit the cinnamon.
    • You can replace the blueberries with raspberries or cherries or dried fruit such as raisins, chopped dates or prunes.
    • You can add a handful of chopped walnuts or some desiccated coconut to the batter.
    • You can top the muffins with chopped walnuts, flaked almonds or coconut flakes before baking!
    Half a gluten-free vegan blueberry banana muffin with two more muffins in the background

    More vegan blueberry recipes

    • 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 #rhiansrecipes on Instagram! Thank you.

    Watch how to make this recipe

    Three gluten-free vegan blueberry banana muffins with one cut in half

    Gluten-Free Vegan Blueberry Banana Muffins

    These Gluten-Free Vegan Blueberry Banana Muffins are sweet and fruity, super easy to make and free from added sugar!
    4.36 from 56 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: gluten-free vegan muffins, vegan banana blueberry muffins
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 12 muffins
    Calories: 183kcal
    Author: Rhian Williams

    Ingredients

    • 3 medium-sized ripe bananas
    • 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
    • 1 teaspoon apple cider vinegar (ensure gluten-free if necessary)
    • Pinch salt
    • ½ teaspoon ground cinnamon (optional)
    • 150 g (1 ¼ cup) ground almonds (almond meal) *
    • 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
    • 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
    • ¼ teaspoon bicarbonate of soda (baking soda)
    • 120 ml (½ cup) unsweetened almond milk (or any other plant-based milk)
    • 100 g (1 cup) fresh blueberries

    Instructions

    • 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 until you get a loose batter. 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 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.

    Video

    Notes

    *You can alternatively use almond flour.
    Nutrition Facts
    Gluten-Free Vegan Blueberry Banana Muffins
    Amount Per Serving
    Calories 183 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 5g25%
    Sodium 36mg2%
    Potassium 129mg4%
    Carbohydrates 19g6%
    Fiber 3g12%
    Sugar 5g6%
    Protein 4g8%
    Vitamin A 23IU0%
    Vitamin C 3mg4%
    Calcium 54mg5%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Baking & Dessert Recipes

    • Vegan Blueberry Muffins (Gluten-Free)
    • Gluten-Free Vegan Churros (Baked!)
    • 35 Vegan Thanksgiving Dessert Recipes (Gluten-Free)
    • Vegan Baked Pumpkin Cheesecake (Gluten-Free)
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      Recipe Rating




    1. Belinda Bailey

      January 11, 2023 at 11:04 am

      Wondering if these freeze well?

      Reply
      • Rhian Williams

        January 12, 2023 at 10:58 am

        Yes you can freeze them!

    « Older Comments

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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