Banana Blueberry Muffins (Vegan, GF)

A sweet and satisfying breakfast that’s actually good for you! These vegan, GF banana blueberry muffins are healthier and even easier to make than most recipes, so you don’t have to feel guilty about treating yourself in the morning!

Whether accompanying your coffee in the morning or topping off your evening before bed, these banana blueberry muffins are the perfect vegan and gluten-free bite you can make ahead and take on the go. These soft and satisfying bite muffins are delicious without any of the guilt, so you can feel great about making these for you and your family. 

I don’t know about you, but there’s nothing like having a coffee and muffin for breakfast. It’s quick and comforting, and muffins are just like cupcakes but healthier – right? 

But seriously, this banana blueberry muffins recipe is really simple to make and this batch can last you all week as an easy meal prep. 

The Healthier Muffin

This recipe in particular is healthier than most. They are not only super soft while still being gluten-free and made from oats, there is also no refined sugar in this recipe. In fact, there’s much less sugar and butter than you would normally see in other recipes. 

If you saw the Pumpkin Spice Banana Bread recipe, you’ll know that overripe bananas are key to reducing the amount of sugar in your baking recipes. Bananas are at their sweetest when they get brown and spotty – past the point of what you would probably want to eat. Using overripe bananas in this recipe keeps the muffins sweet without having to add tons of extra sugar. You can even skip the maple syrup in this recipe all together, for an extra healthy option!

So never, ever throw out your bananas when they get too brown! At the very least, peel them and put them in an airtight container in the freezer for smoothies or even ice cream. 

Chia seeds are also a health booster in this recipe – and no, they are not used to make a vegan egg. (There’s no egg replacer necessary in this recipe!)

I added chia seeds into the mix simply for texture and for the health benefits, so feel free to skip them if you don’t have them on hand. But if you do have them, they’re an amazing source of vegan iron and omega-3s, so it’s always a good idea to throw them in when you can. 

The whole food ingredients and added superfoods are all to keep these banana blueberry muffins healthy and a solid choice for breakfast! 

How to make banana blueberry muffins

Ingredients you’ll need: 

Dry ingredients

• 1¾ cup oat flour
• 3 tbsp chia seeds
• 1 tsp cinnamon
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Wet Ingredients

• 3 overripe bananas 
• ¼ cup vegan butter at room temperature plus additional for greasing
• ¼ cup maple syrup

Toppings 

• Blueberries frozen or fresh
• Sliced almonds

First, preheat the oven to 375°F. Grease a muffin tin with vegan butter or line with silicone cups.

In a large mixing bowl, completely mash up the 3 overripe bananas with a fork. Then, mix in the room temperature vegan butter and the maple syrup. 

Next, add the oat flour, chia seeds, cinnamon, baking powder, baking soda, and salt to the same mixing bowl and fold in with the wet ingredients until a thick batter forms. 

Carefully spoon even amounts of batter into the greased or lined muffin tins. If you’re using a 12 cup muffin tin, the batter should fill about 7 cups. Then using a toothpick, push 3 or 4 blueberries into the batter of each cup. Fresh or frozen blueberries will do! Sprinkle a few almond slices to top them off. 

Finally, place the muffin tin in the oven and bake for 20-25 minutes, using the toothpick test to make sure they are cooked through. Remove them from the oven and let the muffins cool for 10 minutes before serving. 

These muffins stay good for up to a week outside of the fridge and up to 10-14 days in the fridge. Enjoy! 

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