Banana Blueberry Muffins (Vegan and Gluten Free)

Melissa King Muffins, Breads and Donuts, Recipes

Banana Blueberry Muffins.  My husband and kids just love muffins.  Mostly because they are a great snack for on the go.

After my Lemony Blueberry Muffins were such a hit here, I started to think about other great blueberry combinations.

So that is how these banana blueberry muffins were born.  This banana blueberry muffin recipe is made with whole grains and no oil or butter.

There is also very little added sugar in each muffin.  They are mostly sweetened with fruit.

 

Banana Blueberry Muffins - My Whole Food Life P

 

These muffins are so moist, you would never guess they contained no oil!  They are also gluten free and vegan. 🙂 Very kid friendly.  I made mine into jumbo muffins, but you can make standard sized muffins as well.

Here is a quick little video of me making these if you need a visual. For more videos, you subscribe to my You Tube Channel.

 

These Banana Muffins are:

  • packed with blueberries
  • vegan
  • gluten free
  • oil free
  • re-fined sugar free

Banana Blueberry Muffins

Banana Blueberry Muffins

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Prep Time 10 min Cook Time PT10-12M Serves 12 standard muffins or 6 jumbo muffins     adjust servings

A simple and healthy muffin recipe!

Ingredients

Instructions

  1. Preheat oven to 350.
  2. Mix all dry ingredients in a bowl.
  3. Mix wet in another.
  4. Add wet to dry and mix well.
  5. Fold in the blueberries.
  6. Spoon batter into lined muffin cups.
  7. Bake for 10-12 minutes or until a toothpick comes out clean.

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Recipe Notes

If you are not gluten free, you can use regular flour for this recipe as well. It would be an equal substitution. Store the muffins on the fridge in an air tight container. They should last up to 2 weeks that way. You can also freeze them for longer. Enjoy!

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134 thoughts to “Banana Blueberry Muffins (Vegan and Gluten Free)”

  3. I've never used oat flour...anything I should know before I purchase some? I've used almond flour for muffins & it's expensive.
    Reply
    1. If you don't have an intolerance to gluten, you can grind up rolled oats to make oat flour. You can also purchase at the store. It costs much less than almond flour.
      Reply
  9. Hello Melissa! I'm so glad I found your recipe blog! I stumbled upon it a few weeks ago when I was looking for a vegan fig newton recipe. Anyway, I just made these muffins and they're ammmmazing! I think I'd like them even without the blueberries. Just a few notes from the batch I made: -I used slightly defrosted blueberries and it worked okay but cooking time was about 5 minutes longer -I had to use ~3 teaspoons of almond milk to thin out the batter -I sprinkled whole oats on top just for fun. :)
    Reply
      1. These look delicious, but I'm a little confused. There are no eggs listed in the recipe, but in this comment you talk about adding another egg if you use almond flour. Are there supposed to be eggs? (My nephew is allergic to eggs and nuts, so it's great to find a good recipe without them.)
        Reply
        1. When I made that comment, I forgot there were no eggs in these. If you make the recipe as is, there are no eggs. However, if you use almond flour, you will probably need to add an egg to help bind them.
          Reply
  12. Hi - I made these yesterday with just a gluten free flour mix. The dough came out dry .. is that because I used this instead of oat flour? I kind of hate to have to have that many different kinds of gluten free flour around.. but I haven't figured out the differences in the different options - in terms of their affect on texture etc. It was no big deal. I just added a little coconut oil and some almond milk. They came out great. Not too sweet (I cut the syrup back) and just packed with Blueberries.
    Reply
  13. I made these 2 days ago and they got housed fast!! Just made a double batch today. They are in the oven now. I will use this recipe from now on, I just love it! Thank you so much.... Also made the 4 ingr choc Cookies. Yummmm! Keep the recipes comin'
    Reply
  14. I made these with whole wheat flour and they are inedible!! I had to add 1/2 cup of milk to the batter because it was so dry and had to cook about 10 minutes longer and they are tough and heavy and don't even taste good.
    Reply
    1. I am sorry they didn't work out for you. I have not tried making them with whole wheat flour. Maybe it was too dense? :(
      Reply
  16. LOVE THESE. Made my own oat flour in the food processor - muffins came out perfect! As a recovering sugar addict, these are very fulfilling. Thank you!
    Reply
  17. In response to making these muffins w whole wheat flour, I have made these muffins 4x now with whole wheat flour and I have had nothing but delicious, moist muffins. I do find that I need to add more applesauce bcuz the batter is a bit dry but other than that, my experience with using whole wheat flour has been a complete success!
    Reply
    1. Hi. I was going to use whole wheat flour too. Did you change anything else to the recipe besides the flour and applesauce? Thank you.
      Reply
      1. I had a reader sub wheat flour and they said it was too dense? I am not sure what to suggest on that since I haven't tried it that way.
        Reply
  19. I just made these muffins this afternoon with frozen wild blueberries (without defrosting), and they were lovely - the whole batch came out warm and fluffy :) Thank you for this great and simple recipe!
    Reply
  20. My beautician raved about these muffins, so I thought I'd give them a try for my grandchildren who love both bananas and blueberries. I thought their mom would be pleased too by the healthy ingredients. I just took them out of the oven after 15 minutes. I have a question, could this be put in to a bread pan and baked as a bread? If so, how long would the cooking time be increased. Thanks, I am looking forward to trying more of your recipes.
    Reply
    1. I think they might be able to be made into bread. I would add at least 10-15 minutes to the cooking time if you do.
      Reply
      1. Made these a little while ago, and boy were they yummy, now I can't wait to make the chocolate zucchini. I haven't tried to make the banana, blueberry ones into bread yet, but I will. Love these recipes! Thank you.
        Reply

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