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.
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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:
glass mixing bowl
measuring jug
muffin/cupcake tin
These Gluten-Free Vegan Blueberry Banana Bread Muffins are sweet and fruity, super easy to make and free from added sugar!
- 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
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Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
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Peel the bananas and place in a wide-bottomed bowl, then use a fork to mash until you get a smooth paste
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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)
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Once melted, add the vinegar to the same bowl along with the salt (and cinnamon if using) and ground almonds
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Sift in the flour, baking powder and bicarbonate of soda
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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
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Add the blueberries and fold them in gently to make sure you don’t crush them
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Transfer the mixture between 8 muffin cases in a muffin tin
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Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean
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Tastes best when fresh, but keeps covered in the fridge for up to a few days - reheat in an oven toaster if you like
*You can alternatively use 
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the 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.
Mr Brown
thanks for sharing this delicious recipe with us its looking so amazing
Rhian Williams
Thank you so much, so glad you like it!
Izabela
Hi, Can you replace ground almonds with adding more GF flour, my daughter also have nut allergy and obviously cannot add almonds.
Thanks:)
Rhian Williams
Hi, sorry that won’t work unfortunately, but you could use ground sunflower seeds, or chickpea flour (and add a bit of extra milk if using chickpea flour). Hope that helps!
Izabela
That’s great thank you for your reply, will definitely give it a try 🙂
Rhian Williams
Awesome, thank you! Let me know how you get on!
Anonymous
Lovely photos as always Rhian 🙂
Rhian Williams
Thank you so much!
Cynnie
I baked this today in a loaf pan. Taste delicious!. Love your recipes as they are egg free, sugar and gluten free. I use a gluten free flour blend of organic brown rice flour, sorghum, quinoa, tapioca, flax meal and physillium. Expensive to buy and wish I know the proportion to use to blend my own. I blend my own activated organic almond flour. Overall, it’s a healthy bake for breakfast on the run.
Rhian Williams
Amazing, thank you so much really happy to hear that! Thank you for sharing your ingredients! I might try to make my own gluten-free flour blend at some point!
Paulina
Made this with mixed frozen berries and worked really well!
Rhian Williams
Thank you!
karan zale
Seems very yummy, i would love to try this particular recipe.
Rhian Williams
Thank you so much, I hope you get a chance to try it!
Casey
How long would you suggest baking this in a loaf pan? Looks so yummy!
Rhian Williams
Thank you! Around 45-50 minutes, or until an inserted skewer comes out clean!
Sandra
Can you use almond flour instead of almond meal?
Rhian Williams
Yes absolutely!
Sandra
Thank you!! One more question – what can I use to replace GF flour other than all purpose flour? More almond flour or perhaps coconut or spelt flour but without compromising the end result?
TIA!!
Rhian Williams
Spelt flour should work! Let me know if you have any more questions!
Dagmar
I’m allergic to bananas, is it possible to leave them out or substitute them?
Rhian Williams
Yes you can leave them out – you can just use my normal blueberry muffin recipe without the bananas: https://www.rhiansrecipes.com/gluten-free-vegan-blueberry-muffins/ let me know if you have any questions!
Dagmar
Thank you, I made it and it’s delicious although I had to change a bit due to what I had available. I only did 2 bananas, and I used frozen raspberries instead of blueberries. I also made my own gluten-free blend with sorghum, rice and tapioca flour and xantun gum. I also did half almond flour & half coconut flour because I didn’t have enough almond flour. Oh and I did it in a bread loaf tin, took 45 mins in oven and came out perfect. It’s not sweet instead à bit tangy thanks to the raspberries. I love it.
Rhian Williams
Thank you so much, I’m so glad you liked it! And thank you for sharing your substitutions, that’s really helpful to know. Raspberries sound delicious!
Liz
Delicious!
Rhian Williams
Thank you so much!
Emily
I am so glad that I ran across your page! I had an employee meeting this morning and wanted to bring in something yummy that was basically allergy free. Regular donuts were bought when about 1/3 of the staff either had food allergies (like myself) or were on specific diets. (Health food store) They, and many others, were glad to see something different and absolutely yummy. A big hit!
Thank you so much and I can’t wait to see what else you have in store to share!
Rhian Williams
Yay thank you so much, so glad they went down well! Please let me know if you have any recipe requests. Thanks again!