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Bananas and blueberries come together in these easy vegan gluten-free banana blueberry muffins that are moist, delicious, and bursting with plump, juicy berries.
Yes, it’s 100% possible to make soft, fluffy, moist, and tasty muffins that are dairy-free, wheat-free, refined sugar-free, AND egg-free! This recipe will show you how, so keep reading.
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You really can't go wrong with a well-made banana muffin and you can't go wrong with a perfect blueberry muffin either, so why not combine the two to make the ultimate blueberry banana muffins?
That's exactly what I've done with this recipe!
I've taken my recipes for banana muffins and blueberry muffins, combined them to make the base for this recipe, made a few small changes, and here we have gluten-free banana blueberry muffins.
What you're going to love about this recipe is that they're so very easy to make, they're perfect for snacks, lunch boxes, or even a quick breakfast, AND they're delicious (of course!), just like all of my other berry muffins:
- Vegan Gluten-Free Raspberry Muffins
- Vegan Gluten-Free Strawberry Muffins
- Vegan Gluten-Free Blackberry Muffins
- Vegan Gluten-Free Banana Blueberry Muffins
- Vegan Gluten-Free Cranberry Orange Muffins
So let's walk through the steps on how to make them.
Ingredients You'll Need
All the ingredients you're going to need to make these vegan gluten free blueberry banana muffins can be seen in the picture below.
That's gluten-free flour at the top, and flax eggs in the top right (I couldn't get the whole bowls to fit in the picture!)
Something to note, my pureed bananas look a little dark in the picture below, that's because I used bananas that were once frozen.
(Learn what to do with overripe bananas and how I freeze them for later use.)
Are you new to vegan gluten-free baking? If so, be sure to read all of my vegan gluten-free baking tips!
Ingredient Notes
Gluten-Free Flour Blend – I have only used Bob’s Red Mill Gluten-Free All-Purpose Flour (the one in the RED bag) to make this recipe and have not tried any others. With gluten-free baking, it’s extremely important to use the same flour the recipe calls for to get the expected results.
Blueberries - Fresh or frozen can be used, if using frozen, place your frozen berries on a paper towel-lined plate and leave them to thaw. Once thawed, gently pat them dry before folding them into the batter.
Bananas - You can either use fresh bananas that are overripe and have never been frozen, or you can use overripe bananas that were frozen and thawed for this recipe, just be sure to get rid of any extra liquid after they have thawed.
Coconut Oil - Any neutral-flavoured oil can be used instead of coconut oil.
How to Make Them
(Note: I’ve outlined the step-by-step here, but find the full recipe, ingredients, and directions at the end of this post.)
Once you've gathered everything to make these muffins, you'll combine the dry ingredients in one bowl, combine the wet ingredients in another bowl, mix both and then fold in the blueberries.
After that, scoop the batter into your prepared muffin pan and bake. Note that you can use either a spoon or a scoop to divide the batter into the muffin cups.
I like using a scoop because it's quicker and easier to divide the batter, this is the scoop I'm using in the picture below.
After your muffins have finished baking, remove them from the oven and let them sit for a few minutes in the pan, and then place them all on a cooling rack.
Serve them warm or save them for later!
Storing Leftovers
Store any leftovers in an airtight container at room temperature for up to 2 days, after that, move them into the refrigerator for another 3-4 days. When you’re ready to serve, bring them up to room temperature, and you can warm them up slightly, if you’d like, before serving.
To freeze, fully cool and wrap them tightly. Place them in an airtight container and freeze for up to one month.
When you’re ready to serve them, thaw at room temperature and serve. Just before serving, you can warm them up a bit in the microwave if you'd like.
What's the Texture Like?
And before you go down to the recipe, you may be wondering if they can actually be soft, moist, and fluffy, because they happen to be vegan AND gluten-free...
They absolutely are, and you'll have to make them yourself to experience what they're like, but here's a peek inside, take a look:
If You Make This Recipe...
...please leave me a comment and recipe rating below or you can share a pic with me on Instagram and tag me, I'm @delightfuladventures over there.
If You Like This Recipe...
...be sure to check out all of my other muffin recipes and these other vegan gluten-free banana recipes:
Vegan Gluten Free Blueberry Banana Muffins
Suggested Equipment:
Ingredients:
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 ¾ cups (245g) gluten free flour blend **see important note about flour below**
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅓ cup (80ml) melted coconut oil (plus extra for greasing muffin tin)
- ½ cup (75g) coconut sugar
- 1 cup (245g) banana puree (approximately 2 large or 3 small bananas, see note below)
- 1 teaspoon vanilla extract
- ¾ cup (114g) fresh blueberries (frozen can be used, see note below)
Instructions:
- Preheat oven to 350° F (177° C).
- Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
- Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a medium bowl, mix the flax eggs, coconut oil, coconut sugar, banana puree, and vanilla, together until blended.
- Slowly add the dry mixture to the wet mixture and stir until combined. Fold in blueberries.
- Using a spoon or a large scoop, divide batter into the 12 muffin cups.
- Bake for 18 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.
- All muffins to cool in the muffin pan for a few minutes and then remove and place them on a cooling rack.
Video:
Recipe Notes:
- Please read all of the information above and below before making this recipe.
- It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill Gluten Free All Purpose Baking Flour (Amazon link) in the red bag, NOT the blue bag), so please know that your results may not be the same as mine if you substitute with another gluten-free flour blend. The weight listed above is for this particular gluten-free flour blend.
- Make sure you measure your flour correctly.
- This recipe will NOT work with coconut flour or any other single gluten-free flour.
- Puree the bananas until there are no chunks left and it's completely smooth like in the picture above.
- Frozen blueberries can be used for this recipe if fresh blueberries are not available. Thaw them on a paper towel and pat them dry before folding into the batter. See above for more info.
- Any type of neutral flavoured oil can be used in place of the coconut oil, such as avocado or safflower.
- Store leftovers in an airtight container at room temperature for up to 2 days, after that, move them into the refrigerator for another 3-4 days. When you’re ready to serve, bring them up to room temperature, and you can warm them up slightly, if you’d like, before serving.
- To freeze, fully cool and wrap them tightly so they are airtight. Place in an airtight container and freeze for up to one month. When you’re ready to serve them, thaw at room temperature and serve. Just before serving, you can warm them up a bit in the microwave.
- Nutrition info is based on 1 muffin and the recipe made as written. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.
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