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.
Servings: 12 Muffins
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.
Loved this recipe? Check out for @nickisizemore for more!