Gluten-Free Blueberry Banana Muffins (vegan, sugar-free, oil free)
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These Gluten-Free Blueberry Banana Muffins are packed with flavour thanks to green banana flour, a delicious tasting naturally gluten-free flour. They are an easy to make vegan muffin with the only sweetness coming from mashed bananas and a splash of maple syrup.
If you haven’t tried using green banana flour in your gluten-free baking yet I highly recommend experimenting with it. The mild banana flavour is a lovely background note to your favourite muffin, cake or cookie recipe.
It is also incredibly nutritious and high in resistant starch which makes it excellent for gut health and great to pair in health forward recipes.
These Vegan Blueberry Banana Muffins are a lovely way to use this versatile flour. The flavours marry together beautifully creating an irresistible muffin which takes moments to make and are delicious straight from the oven.
Why You’ll Love These Gluten-Free Blueberry Banana Muffins
- Quick to make. Just 15 minutes before you get them in the oven.
- Blueberries and bananas. A gorgeous flavour combination.
- Gluten-free. Green banana flour and ground almonds give these muffins a great structure.
- Sugar-free Blueberry Muffin. The only sweetness comes from bananas and a splash of maple syrup.
- Vegan. We use chia seeds to bind our muffins.
- Oil free and butter free. Instead we use natural coconut yoghurt for our fat content.
- A perfect breakfast on the go or satisfying treat between meals.
Watch the Video
Green Banana Flour
This may not be your everyday flour choice but green banana flour is a lovely flour to have as part of your gluten-free baking repertoire.
It can be difficult to source and can be expensive (depending on your location) but if you get the chance to experiment with it you won’t regret it.
You can’t use this flour as a straight 1:1 swap with wheat flour but if you pair it (like we do in this recipe) with ground almonds then you have a great blend which will give your bakes a great structure, flavour and texture.
The main reasons for using this flour are:
- Lovely mild flavour.
- Fantastic health benefits.
- Beautiful moist texture in your bakes.
Full list of ingredients needed
- green banana flour
- almond flour (ground almonds)
- blueberries
- bananas
- natural coconut yoghurt
- maple syrup
- ground chia seeds
- water
- bicarbonate of soda (baking soda)
- baking powder
- ground cinnamon
- vanilla extract
How To Make Blueberry Banana Muffins
For full recipe instructions go to the recipe card for these Gluten-Free Blueberry Banana Muffins at the end of this post.
Make the chia egg. Stir the ground chia seeds
Dry ingredients. Whisk together the green banana flour, ground almonds, bicarbonate of soda, baking powder and cinnamon.
Wet ingredients. Whisk together the mashed banana, coconut yoghurt, maple syrup, vanilla extract and chia egg.
Mix. Add the dry ingredients to the wet ingredients and stir until combined.
Blueberries. Stir in the blueberries.
Bake. Divide into a 12-hole muffin tin and bake for 25 minutes.
Tips & Troubleshooting
Use ground chia seeds (rather than whole) for the chia egg as they mix unnoticeably into the bake.
These are very moist muffins so I recommend baking without paper liners as the high moisture content allows them to come away from the liner after baking.
Grease your muffin tin well, both within the muffin holes and the surface of the tin just incase the batter spills over. The best tool for the job here is Cake Release Spray which gets into all the nooks and crannies of the holes.
Reserve a few blueberries for dotting into the top of each muffin just before you bake them.
If you want the glossy look to the surface of the muffins that are captured in the images then warm up a couple of tablespoons of maple syrup in a saucepan and brush over the surface of the baked muffins.
How to Store
These Green Banana Flour Muffins are very moist so keep in an airtight container at room temperature (preferably not plastic) for up to 2 days.
Or you can store in the fridge for up to 5 days. Bring up to room temperature before consuming.
How to Freeze
Allow these Gluten-Free Blueberry Muffins to cool completely then layer into an airtight container, with baking parchment between the layers. Freeze for up to 2 months.
Allow to defrost at room temperature (about 2 hours) before consuming.
More Gluten-Free Vegan Bakes You’ll Love
These Banana Peanut Butter Streusel Muffins are fluffy, generous and richly flavoured.
These Gluten-Free Chocolate Courgette (Zucchini) Muffins are delightfully decedent and incredibly moist.
This vegan and gluten-free Ginger Parkin studded with stem ginger is sticky, chewy and laced with spices. This modern take on this classic British bake is also taken a step further with a non-traditional but irresistible tangy lemon icing.
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Gluten-Free Blueberry Banana Muffins (vegan, sugar-free, oil free)
Ingredients
- 20 g ground chia seeds
- 120 g water
- 160 g green banana flour
- 160 g ground almonds
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 250 g natural coconut yoghurt
- 200 g bananas - mashed (weigh without skin) (about 2)
- 50 g maple syrup
- 2 teaspoons vanilla extract
- 150 g blueberries
Instructions
- Pre-heat oven to 190°C / 170°C fan assisted oven / gas mark 5.
- Grease a 12 hole muffin tin.
- Make the chia egg by stirring together the ground chia seeds with the water in a small bowl. Leave to thicken for 5 minutes.
- Whisk the mashed banana, coconut yoghurt, maple syrup, vanilla extract and the chia egg until smooth.
- Whisk together the green banana flour, almonds, baking powder, bicarbonate of soda and cinnamon until evenly dispersed.
- Add dry ingredients to wet ingredients and mix well.
- Stir in almost all the blueberries, reserving a few to sprinkle on top of the muffins.
- Divide the muffin mixture equally into the 12 hole muffin tin, making sure the mixture fills the holes evenly. Dot one or two remaining blueberries into the top of each muffin.
- Bake the muffins for 25 minutes.
- Remove from the oven, allow to rest for 5 minutes then insert the muffins out of the tin using a small palette knife.
Video
Notes
- A chia egg is a term for the process of mixing chia seeds with water to create a gel like consistency.
- You can use dairy yoghurt if being vegan isn’t an issue for you.
- You can sub the green banana flour for oat flour.
- Use ground chia seeds (rather than whole) for the chia egg as they mix unnoticeably into the bake.
- These are very moist muffins so I recommend baking without paper liners as the high moisture content allows them to come away from the liner after baking.
- If you want the glossy look to the surface of the muffins that are captured in the images then warm up a couple of tablespoons of maple syrup in a saucepan and brush over the surface of the baked muffins.
- These Green Banana Flour Muffins are very moist so keep in an airtight container at room temperature (preferably not plastic) for up to 2 days.
- Or you can store in the fridge for up to 5 days. Bring up to room temperature before consuming.
- Allow these Gluten-Free Blueberry Muffins to cool completely then layer into an airtight container, with baking parchment between the layers. Freeze for up to 2 months.
- Allow to defrost at room temperature (about 2 hours) before consuming.
- Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
- US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
- Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
- The nutrition serving is for 1 muffin.
Hi,
Do you know if it would be okay to use sorghum flour instead of almond flour?
Thanks!
That wouldn't be a good switch as almond flour is much higher in protein than sorghum flour so the texture and structure would be different. You need a flour here that very high in protein (like one of the nut flours or legume flours). The alternative is to switch the almond flour for my homemade flour blend. If you already have some made up then that should suit.