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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.
Jump to:
- Why you’ll love this recipe
- Watch the video to see how to make them
- Green banana flour
- Substitution for green banana flour
- Full list of ingredients needed
- Step-by-step instructions
- Tips for best results
- Shop the recipe
- How to store
- How to freeze
- More gluten-free recipes you’ll love
- Gluten-Free Blueberry Banana Muffins {vegan, sugar-free, oil free}
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 this recipe
- 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 to see how to make them
Green banana flour
This may not be your everyday flour choice but it 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.
Try Green Banana Flour is these deliciously easy >>> Chocolate Protein Balls <<< which are amazing for stashing in the freezer and perfect for an in-between meal treat
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.
Click here to find out more about this flour >>> The Ultimate Guide to Green Banana Flour.
Substitution for green banana flour
If you can't get hold of green banana flour but still want to make these muffins then oat flour is a fantastic alternative.
Full list of ingredients needed
- green banana 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
Step-by-step instructions
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
- Wet ingredients. Whisk together the mashed banana, coconut yoghurt, maple syrup, vanilla extract and chia egg.
- Dry ingredients. Whisk together the green banana flour, ground almonds, bicarbonate of soda, baking powder and cinnamon.
- 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 for best results
- 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.
Shop the recipe
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Buy Now → 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.
If you want to learn more about Green Banana Flour then make sure to visit this post >>> The Ultimate Guide to Green Banana Flour
More gluten-free recipes you’ll love
- Green Banana Flour Chocolate Protein Balls
- Gluten-Free Banana Chocolate Chip Muffins
- Banana and Walnut Paleo Pancakes
- Healthy Banana Flapjacks (vegan)
- Banana Oat Bread (no sugar, dairy-free)
- Vegan Chocolate Banana Bread with Coconut
- Gluten-Free Soda Bread (vegan)
- Coconut Crisp with Blueberries (vegan)
- Healthy Coconut & Blueberry Bars (vegan)
I urge you to give these Gluten-Free Blueberry Banana Muffins a try. If you do then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own culinary creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.
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.
Important tips
- 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.
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.
Ingredient measurements
- 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
Nutrition information
- 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.
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