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)”

  1. Pingback: 65 Yummy Gluten Free Blueberry Muffins Recipes | Daily Healthy Tips
  3. Hi Melissa, I've been following you for quite sometime and I love your recipes! I appreciate the info you generally provide on substitutions because we are not gluten free or vegan. For this recipe, if you use whole wheat flour you only need 1 1/2 cups or your batter will be too thick. Have you come across a chart that shows how to substitute among the various kinds of flour? That would be extremely helpful as I don't always have almond or oat flour on hand. Thank you! Angel
    Reply
      1. Awesome - thanks! Just bookmarked the page :) My kids have been admiring these Little Bites muffins at school that some of their classmates get for snack (http://www.entenmanns.com/op-prod.cfm/prodId/7203001339/catId/9#.VBo80_ldV8E) so I bought a mini muffin tin and used your recipe tonight. Score one for mama! Thanks again for your delicious recipes!
        Reply
  4. Pingback: Apple Cinnamon Quinoa Bake - My Whole Food Life
  5. Hi Melissa Just to say that I've used spelt flour this time, but less then the recipe required (this is the 2nd try) and added coconut oil and some oat milk to add lightness to the recipe that works well. I used frozen blueberrries this time, but I defrosted them first, which made the batter and muffins purple :-) So for those out there using frozen blueberries, don't defrost them unless you want funky-looking muffins!
    Reply
  6. Pingback: Banana Chocolate Chip Muffins - My Whole Food Life
  7. I have been enjoying your recipes for months now! I have a 3 yo and am expecting, so it's even more important to me that we eat truly healthy. :). I just made a batch of your chocolate zucchini muffins (2nd time) to sneak veggies into my picky toddler-success!! They are so gooey and yummy! I have a batch of these banana blueberry muffins now. I had just used up my oat flour, so subbed almond and also used frozen blueberries. The batter was a little thin , as I filled 6 jumbo cups. It's taken a 1/2 hour to cook but they look delicious! Thanks!
    Reply
  8. Hi, I have already made these twice... Today it's the third time and my modifications were using Agave Syrup and dried bluberries... Still DELCIOUS !!!
    Reply
  12. What a great, easy recipe! Thank you, it's so good to find vegan recipes using everyday ingredients. I added a little almond milk as the mix seemed a little dry and they worked out great :)
    Reply
  13. I love the recipe as it's posted and I make it often. I have used blackberries as a substitute for the blueberries with great results. I also subbed apples and added 1/2 t. cinnamon for something different today and they were delicious. Thank you mywholefoodlife!!!!
    Reply
  14. I made these today, but substituted strawberries for the blueberries. I also used sugar free syrup. My 5 year old and 17 month old loved them!!!
    Reply
  15. Pingback: 21 Uses for Ripe Bananas - My Whole Food Life
    1. I have another blueberry muffin recipe without banana if you want to try it. Here is the link. https://mywholefoodlife.com/2014/01/26/gluten-free-blueberry-muffins/
      Reply
  18. I love that your recipes are healthy and simple and very delicious cause no one has time for a long complicated recipe with uncommon ingredients can i make a suggestion I don't see coconut oil in your desserts although its healthy and suits most diets and how can i substitute coconut oil in this recipe
    Reply
    1. Thank you! I try to limit oils since I like a lot of nut butters. You can use coconut oil in place of applesauce in most of my recipes if you prefer
      Reply
  19. Hi there! So I came across this recipe via Pinterest. Surprise, surprise. Lol I have been wanting to make muffins especially with summer season coming to an end which means fresh berries also coming to an end :( They came out perfect! I subbed syrup for honey, added ground flaxseed, cinnamon and added about 8 more minutes. Also made a strawberry version too. I am having them for breakfast this week and sharing them with my coworkers. Thanks for the simple and clean recipe!
    Reply
  20. I don't have gluten free oatmeal. I am wondering if substituting a gluten free flour blend would work or do I need to make any adjustments? We are new to gluten free cooking, although I've been following you for a while now. I used to just substitute regular wheat flour, but I'm not sure how the blend will react.
    Reply
    2. In case anyone else has a gluten free flour blend (the one I used is Krusteaz all purpose flour gluten free), I found the batter too dry when I did cup for cup. I did a second batch with the strawberry banana recipe and reduced the flour about a quarter cup and the batter had a better consistency and the end product was not as dry and crumbly.
      Reply

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