These Gluten-Free Vegan Blueberry Banana Muffins are sweet and fruity, super easy to make and free from sugar!
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!
Why you’ll love these Gluten-Free Vegan Blueberry Banana Muffins:
- they’re undetectably vegan and gluten-free
- they’re seriously moist
- they’re super fruity
- they’re free from sugar
- they’re completely naturally sweetened
- they’re filling and satisfying
- they make a great make-ahead breakfast, snack or dessert!
How to make these Gluten-Free Vegan Blueberry Banana Muffins
Scroll down to the bottom of the post for the full recipe.
- Mash the bananas.
- Mix together with all the other ingredients in a
glass mixing bowl.
Tip: Use a 
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.
- Transfer the mixture into muffin cases in a muffin/cupcake tin.
- Bake in the oven for around 20 minutes.
How long do these Gluten-Free Vegan 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 to this recipe:
- 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 substitute the ground almonds (almond meal/almond flour) with ground walnuts
- for a nut-free version: substitute 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 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 substitute 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!
More vegan blueberry recipes:
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.
Gluten-Free Vegan Blueberry Banana Muffins
Ingredients
- 3 medium-sized ripe bananas
- 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
- 1 teaspoon apple cider vinegar (ensure gluten-free if necessary)
- Pinch salt
- 1/2 teaspoon ground cinnamon (optional)
- 150 g (1 1/4 cup) ground almonds (almond meal) *
- 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking powder (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
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 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
Notes
almond flourDisclosure: 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.
Izzy
April 24, 2019 at 12:57 pmHi,
Looking fwd to trying these.
is there a way to do this without or sub banana. My partner unfortunately doesn’t like bananas.
Many thanks,
Izzy
Rhian Williams
April 24, 2019 at 10:50 pmHi, thank you! Yes I have a very similar recipe that doesn’t use banana so you can use that one: https://www.rhiansrecipes.com/gluten-free-vegan-blueberry-muffins/ Hope you’ll like them!