Banana Blueberry Muffins (Vegan, GF)
A sweet and satisfying breakfast that’s actually good for you! These vegan and gluten-free 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!
Ingredients
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
- Slice almonds
Instructions
- Preheat oven to 375°F. Grease a muffin tin with vegan butter or line with silicone cups.
- In a large mixing bowl, mash the 3 overripe bananas with a fork. Mix in the rest of the wet ingredients. Add the dry ingredients to the mixing bowl and fold in with the wet ingredients until a thick batter forms.
- Spoon the batter evenly into the greased or lined muffin tins. If using a 12 cup muffin tin, the batter should fill 7 cups. Push 3-4 blueberries into the batter in each cup with a toothpick, then sprinkle a few almond slices on top.
- 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 from the oven and let the muffins cool for 10 minutes before serving. Enjoy!
Notes
Make it healthy! These muffins aren’t overly sweet, but if you want to make them even healthier, reduce the maple syrup in half or even skip it completely! Ripe bananas are already very sweet.
Room temperature butter is not the same as melted butter. This recipe works best when you leave your vegan butter out for a few hours to soften.
Oat flour? Simply throw any dried oats in a blender to turn it into flour! Super easy!
Go waste-free! Use silicone baking cups instead of paper ones. They’re reusable, nontoxic, and really easy to clean. Get yours here.
Tried this recipe?Let us know how it was!