Last updated - ; Published - By Rhian Williams 86 Comments
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These Gluten-Free Vegan Blueberry Banana Muffins aresweet and fruity, super easy to make andfree from sugar! They're seriouslymoist, fillingandsatisfying and make a greatmake-ahead breakfast,snackordessert.
Both myBlueberry Muffins and myBlueberry Banana Breadhave 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 aglass mixing bowl.
Tip:Use a measuring jugto measure out theplant-based milkand 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 amuffin/cupcake tin.
- Bake in the oven for around20 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) flouror spelt flourinstead of the gluten-free flour if you’re not gluten-free.
- You can leave the recipe completely free from added sugaror if you prefer sweeter muffins, you can sweeten it withany type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
- You canomitthecinnamon.
- You can replace theblueberrieswithraspberries or cherriesor dried fruit such asraisins, chopped dates or prunes.
- You can add a handful of chopped walnuts or some desiccated coconutto 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 anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! 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!
4.32 from 63 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: gluten-free vegan muffins, vegan banana blueberry muffins
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes 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 usealmond flour.
Nutrition Facts
Gluten-Free Vegan Blueberry Banana Muffins
Amount Per Serving
Calories 183Calories 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
- Gluten-Free Vegan Raspberry Scones
- Gluten-Free Vegan Raspberry Madeleines
- Gluten-Free Vegan Raspberry Muffins
- Gluten-Free Vegan Raspberry Cake
Reader Interactions
Comments
Belinda Bailey
Wondering if these freeze well?
Reply
Rhian Williams
Yes you can freeze them!
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