These Gluten-Free Vegan Blueberry Banana Muffins are sweet and fruity, super easy to make and free from sugar!
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 [amazon_textlink asin=’B0002ITQHS|B000KGCOB2′ text=’measuring jug’ template=’ProductLink’ store=’rhiansrecip00-20|rhisrec-21′ marketplace=’US|UK’ link_id=’6360865e-52d2-11e8-b170-bf4163da3e2a’] 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:
- 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.
Gluten-Free Vegan Blueberry Banana Muffins
- 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
- 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
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.