The best of two worlds combine in these easy vegan gluten free banana blueberry muffins that are moist, delicious, and bursting with plump, juicy blueberries! Yes, it’s possible to make fluffy, tasty muffins that are dairy-free, refined sugar free, and egg-free and this recipe shows you how. They come together quickly and are perfect for breakfast, a quick snack, and for lunch boxes.
¾cup (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.
Notes
Please read all of the information and FAQ info 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.
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.