Banana Blueberry Muffins (Vegan and Gluten Free)

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

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

A simple and healthy muffin recipe!



  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.


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)”

  1. These turned out awful for me. I followed the recipe exactly expect i used regular flour. The blueberries are sour and the muffins are so dough like. I was really looking foward to these.
    1. I am sorry they didn't work out. :( They certainly did not turn out that way for me with the oat flour. Maybe it's not an equal sub with regular flour?
  2. Another home run!! Amazing recipe Melissa! I used frozen organic blueberries and made as a loaf instead of muffins, cooked about about 35 mins and it turned out delicious! Thank you!!
  3. I just made these with a few changes, im not GF so i used regular flour which made the mixture a little dry so i also added 3T milk. I put strawberries in mine since i had some that needed using, and also topped a few with coconut and dark chocolate drops, they are AMAZING, i've eaten 2 already!! Im going to make the blueberry ones next time :)
  4. I had all the ingredients except the blueberry I guess the main important one... So I added chocolate chips instead! :) They did come out delicious but were very dense. I'm hoping when I add blueberries next time they will not be as dense.
    1. Did you follow the recipe to a T? I know some people that used wheat flour said they were dense, but I have had positive reports form those who used oat flour.
  5. I used frozen blueberries and needed to cook the 12 muffins for about 20 minutes. They turned out so great and all of my kids like them. Yay! Thank you!!
    1. If you try, you will need to add a lot of eggs. I think the general rule with coconut flour is 1 egg every 1/4 cup flour.
  6. Okay so this is to the "Haters" Lol who are complaining that this recipe came out "Dry" or "Inedible" bcuz you used a different type of flour blah blah blah.... If your not going to follow the recipe as its written and expect to have similar or same results, please don't complain or be rude
  7. Okay so this is to the "Haters" Lol who are complaining that this recipe came out "Dry" or "Inedible" bcuz you used a different type of flour blah blah blah.... If your not going to follow the recipe as its written and expect to have similar or same results, please don't complain or be rude
  8. Oops hit the post button too soon.... Anyhow, Melissa is a doll for sharing her amazing recipes with us all. So please don't complain or be rude bcuz you changed the recipe and couldn't follow the exact directions. That's not her fault. Melissa I'm sure I speak for others as well when I say we appreciate you sharing your delicious recipes with us. Thank you!
  9. Should the dough be extremely thick and a bit on the drier side? If not, any suggestions on what to do? I followed the recipe (including the oat flour) except my bananas were just "ripe" - not "very ripe." Should the consistency be like regular muffins or thicker? I want to try them again but not sure what I should do differently. Thanks so much for your wonderful site!!
    1. The dough is thicker than dough made with all purpose flour, but it works out in the end. Did you not like the way they tasted? Maybe the banana was too large and not ripe enough?
      1. The consistency came out more of a dense scone when I made it so I wasn't sure if that was right. It was difficult to scoop into the muffin pans because of the thickness and didn't cook up at all in the oven like regular muffins. I was just curious if there was a way of lightening them up (e.g., add almond milk, riper bananas). I'd like to try to make them again but was curious how I might lighten them if this happens again. Thanks!!
  10. Getting ready to make these now, very excited to have a breakfast option for my daughter with a lot of food allergies. Do you know if in the future I could also use Amaranth flour? Trying to work a lot of protein into her breakfast to get her fuller longer. Thanks!
    1. I have never worked with amaranth flour, so I am not sure how to advise. If you try it, please let me know the results. I am curious! :)
  11. Hi Melissa, my second batch of these muffins is in the oven as I type. I saw a previous comment about these being inedible with regular flour, and you replied that it may not be an equal substitution after all. I believe you are correct in now thinking that the sub for regular flour is not equal to the original recipe because I used an equal sub of regular flour for the first batch, and the batter was truly like biscuit dough. I thought they may just be on the thick side to begin with, so I baked them, and they were definitely not like you intended them to be, I'm sure! For my second batch, I followed your recipe exactly, subbing in two cups of regular flour, but I added 2 eggs and another 1/4 cup of applesauce. They've just come out of the oven and seem perfect!
  12. If I want to bump up the protein and add in some protein powder, how much would you suggest, and do you think I should make any subs, like adding in some milk to compensate for the extra dry ingredient? I also thought about possibly subbing Greek yogurt for the applesauce. Thanks!

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