Gluten-Free Vegan Blueberry Banana Muffins

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.

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.

• 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.

• Transfer the mixture into muffin cases in a muffin/cupcake tin.

• Bake in the oven for around 20 minutes.

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!

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

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!

4.35 from 49 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!

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