Easy Gluten-Free Blueberry Banana Muffins (Vegan Option)
These tender, gluten-free blueberry banana muffins taste like they’ve been kissed by banana bread, featuring a supremely moist crumb with pockets of juicy berries. They’re also grain-free, naturally sweetened, and vegan-friendly.
Why I Love These Muffins
I’ve baked a lot of muffins over the years—some of which I love like dear friends. But lately, I’ve been obsessed with these gluten-free blueberry banana muffins—they're sweet, fluffy, and bursting with juicy blueberries.
But here’s the kicker: they’re also wholesome, hearty, and ridiculously easy to whip up. No fancy equipment, no complicated steps—just a bowl, a whisk, and a craving for something delicious. I made three batches last week because my family was devouring them so quickly. But let’s be real—I made them for me.
I’ve written about this before, but muffins make me happy. Maybe it’s because peeling back the parchment liner feels like unwrapping a little gift. Or maybe it’s because, buried somewhere in my subconscious, muffins are tied to sweet childhood memories. (One of the first recipes I ever made was a box mix that came with a tiny silver can of blueberries—remember those?!).
These muffins also check a lot of boxes:
- Gluten-Free & Grain-Free – Made with almond flour, so they’re naturally gluten-free.
- Naturally Sweetened – Just banana and a touch of maple syrup—no refined sugar.
- Dairy-Free Option – Use vegan butter and dairy-free milk.
- Easy to Make – One bowl, no electric mixer needed.
- Freezer-Friendly – They keep beautifully for easy meal prep.
And if you need an egg-free version, I’ve tested these with Bob’s Red Mill Egg Replacer—it works beautifully, giving the muffins a delicate, soufflé-like crumb.
Nicki's Tip: While I love muffins with breakfast, my favorite way to eat them is in the afternoon, smeared with a touch of salted butter and paired with a cup of tea. When I do this with intention, the muffin becomes a habit disrupter—a signal to stop working and doing, going about my day on auto-pilot, and to drop in. To slow down. To get present.
Key Ingredients & Substitutions
Here’s what you need to make these blueberry banana muffins:
Dry Ingredients
- Almond flour – This gives the muffins a tender crumb and keeps them grain-free.
- Arrowroot flour (or cornstarch) – A little bit helps with structure and fluffiness.
- Baking powder & baking soda – Essential for lift.
- Ground cinnamon – Just a touch for warmth.
- Fine sea salt – Because every good baked good needs a little salt.
Wet Ingredients
- Eggs (or Bob’s Red Mill Egg Replacer for vegan) – Helps bind the muffins.
- Mashed banana – Adds natural sweetness and moisture. Use overripe bananas for the best results!
- Maple syrup (or honey) – For a little extra sweetness.
- Milk (dairy-free or regular) – Keeps the batter smooth.
- Vanilla extract or paste – Because vanilla makes everything better.
- Melted butter (or vegan butter/coconut oil) – For richness. Use unsalted butter, melted and cooled slightly.
- Frozen wild blueberries (or fresh blueberries) – Wild blueberries are tiny, sweet, and perfect in muffins. If using frozen, don’t thaw them! Fresh berries will also work.
Step-By-Step Instructions
Step 1: Prep & Mix the Dry Ingredients.
Preheat your oven to 350°F (175°C). Line a 12-cup light-colored muffin tin with parchment liners (dark tins can make almond flour muffins brown too quickly). In a large mixing bowl, whisk together the almond flour, arrowroot flour, baking powder, cinnamon, baking soda, and salt. If your almond flour is clumpy, use your fingers to break up the clumps.
Step 2: Mix the Wet Ingredients.
In a separate bowl, whisk together the eggs (or egg replacer), mashed banana, maple syrup, milk, and vanilla. Slowly whisk in the melted butter.
Step 3: Combine & Add Blueberries.
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix (almond flour batters are delicate!). Working quickly, fold in the frozen blueberries (if you stir too much, they’ll turn your batter blue—fun, but not necessary!).
Step 4: Bake the Muffins.
Scoop the batter into the prepared muffin cups, filling each about ¾ full. (A spring-loaded ice cream scoop makes this easy!). Bake for 26-30 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. If using an egg replacer, check at 25 minutes.
Step 5: Let the Muffins Cool.
Leave them in the pan for 5 minutes.
Step 6: Transfer to wire rack.
Leave them to cool on the rack for at least 10 minutes (egg-free muffins need to cool completely before eating).
Pro Tips for The Best Muffins
- I always recommend using a kitchen scale when baking. It’s the best way to ensure accuracy, especially when using alternative flours.
- Stick to a light-colored muffin tin. Dark tins can cause almond flour to brown too quickly. If you only have a dark tin, check the muffins early.
- Don’t overmix! Stir the batter just until combined—this keeps the muffins tender.
- Frozen blueberries? Keep ‘em frozen. Otherwise, they’ll turn your whole batter purple!
- Let them cool before eating. Gluten-free muffins firm up as they cool, so patience is key.
Common Mistakes & Easy Fixes
Even simple muffin recipes can go sideways! Here’s how to avoid the most common pitfalls when making these gluten-free blueberry banana muffins.
Muffins Are Too Dense or Gummy
- Why it happens: Overmixing, using the wrong flour, or too much banana.
- Fix it: Stir the batter just until combined, use almond flour (don't swap in all-purpose flour, which doesn't have the same moisture level), and measure the banana carefully—too much can make the muffins dense.
Muffins Didn’t Rise
- Why it happens: Expired baking powder, too much banana, or overmixing.
- Fix it: Use fresh baking powder and limit banana to ½ cup max—too much can weigh down the batter and prevent a good rise.
Muffins Are Too Dry or Crumbly
- Why it happens: Too much flour or not enough liquid.
- Fix it: Weigh your almond flour (275g) instead of scooping it, and make sure you’re using enough butter, milk, and maple syrup.
Blueberries Sank to the Bottom
- Why it happens: The batter was too thin, or the berries weren’t prepped.
- Fix it: You can toss blueberries in a teaspoon of almond flour before folding them in to help keep them suspended.
Banana Flavor Is Too Strong (or Too Faint)
- Why it happens: Banana ripeness affects flavor.
- Fix it: Use just-ripe bananas for a milder taste, or extra-ripe for a stronger banana flavor.
Storage & Freezing Tips
- Pop these delicious muffins in an airtight container and leave them on the counter for up to 1 day.
- For longer storage, they can go in the fridge for up to 3 days (they’ll become more like banana-bread).
- To freeze, store in a freezer-safe bag for up to 3 months. Thaw at room temp or microwave for 20 seconds.
Recipe FAQs
Unfortunately, since these rely on almond flour, I don’t recommend swapping it. If you need a nut-free option, check out my gluten-free coffee cake!
No. This recipe is specifically formulated for almond flour, which behaves differently from most gluten-free flour blends.
Yes! Fresh blueberries work just as well—just gently fold them in.
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These tender, gluten-free blueberry banana muffins taste like a cross between classic blueberry muffins and banana bread, with a supremely moist crumb and pockets of juicy berries. They’re simple, wholesome, and require zero special equipment. I love them best with a smear of salted butter (pure joy), but they’re also fabulous on their own.
I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!
Easy Gluten-Free Blueberry Banana Muffins (Vegan Option)
Ingredients
Dry Ingredients
- 2 ¾ cups (275g) almond flour
- ¼ cup (32g) arrowroot flour or cornstarch
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
Wet Ingredients
- 2 large eggs (or the equivalent of 2 eggs using Bob’s Red Mill brand egg replacer—follow the package instructions)
- ½ cup (118g) mashed banana (from 1 over-ripe banana)
- ¼ cup maple syrup (or you can use honey)
- ¼ cup milk (regular or dairy-free)
- 1 teaspoon vanilla paste or extract
- ¼ cup (4 tablespoons/57g) unsalted butter or vegan butter, melted and cooled slightly
- 1 cup frozen wild blueberries (or fresh berries)
Instructions
Mix the dry ingredients
- Preheat the oven to 350˚F (175˚C). Line 12 muffin cups with parchment liners.
- In a large bowl, whisk together the almond flour, arrowroot flour, baking powder, cinnamon, baking soda, and salt. If the almond flour is clumpy, use your fingers to break up the clumps.
Mix the wet ingredients
- In a medium bowl, whisk together the eggs (or egg replacer), mashed banana, maple syrup, milk, and vanilla. Whisk in the melted butter.
Combine and bake
- Pour the wet ingredients over the dry ingredients and stir with a rubber spatula to combine. Working quickly in just a few strokes, fold in the frozen blueberries (if you stir too much the berries will turn the batter blue, which is not necessarily a bad thing but just something to keep in mind!).
- Scoop the batter into the prepared muffin cups (an ice cream scoop with a lever works great for this). Bake the muffins until they’re golden brown on top and a toothpick inserted in the center comes out clean, about 26-30 minutes (if using egg replacer, bake the muffins for 25 minutes).
- Let the muffins cool in the pan for 5 minutes, then transfer them to a rack and let them cool for at least 10 minutes. Serve them warm or at room temperature (the egg-free muffins will be softer and should be cooled completely before eating).
Storage
- The muffins can be stored in an airtight container at room temperature for 1 day or they can be refrigerated for up to 3 days (their texture will become more banana bread-like in the fridge). They can also frozen for up to 3 months.
Notes
- My number one tip for baking success (especially when using alternative flours) is to invest in an inexpensive kitchen scale. It’s far more accurate than measuring cups, and far easier too!
- It’s best to use a light colored muffin tin, especially when baking with nut flours, as dark tins can cause muffins to darken too quickly. If you use a dark pan, check the muffins early.
- To make the muffins dairy-free, use vegan butter (or coconut oil) and dairy-free milk.
- For egg-free muffins, use egg replacer (I’ve tested them with Bob’s Red Mill brand, which works well).
- I use frozen wild blueberries in the muffins, which we always on hand, but you can swap in fresh blueberries if you prefer.
