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Gluten-Free Blueberry Banana Muffins {vegan, sugar-free, oil free}

These Gluten-Free Blueberry Banana Muffins are packed with flavour thanks to this delicious tasting naturally gluten-free flour. They are an easy to make vegan muffin with the only sweetness coming from bananas and a splash of maple syrup.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Cake
Cuisine: British
Servings: 12
Calories: 180kcal

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.

Nutrition

Calories: 180kcal | Carbohydrates: 24g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 110mg | Potassium: 287mg | Fiber: 4g | Sugar: 8g | Vitamin A: 39IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 1mg