Blueberry Banana Muffins — Vegan & Gluten-Free

Blueberry Banana Muffin

While most of my slightly overripe bananas go into the freezer for smoothies these days—because smoothies are typically more nutritious and quicker than baked goods, and also smoothies!—I will admit that I have occasionally been leaving a few on the counter to totally blacken up. These muffins are one of the reasons why.

It was a happy coincidence when I stumbled on this recipe for blueberry banana muffins contributed to hipsterfood by Daria Sulima. I had missed my window for freezing some bananas and was hanging onto them just in case. I also happened to be on a bit of a blueberry kick at the time and was immediately sold.

Blueberry Banana Muffins

For my version, I started with one of my usual gluten-free flour combos, adding a bit of hearty teff flour to my mix as a nod to the whole wheat flour in the original recipe. I also bumped up the bananas to make them oil-free and added a few more blueberries for good measure.

The resulting muffins are super light and a little addictive. They’re great for a quick snack, as a slightly sweet side to a savory breakfast, or even as dessert. And if you want to make these airy little bits a tad more substantial, I’ve found that an almond butter schmear is just the trick.

Blueberry Banana Muffin Split

Blueberry Banana Muffins
Prep time
Cook time
Total time
Adapted from hipsterfood

Vegan, Gluten-Free, Oil-Free, Nut-Free, Soy-Free, Gluten Option

These light, airy muffins are packed with banana flavor and loaded with blueberries. Great for breakfast, as an afternoon snack, or any time of the day!
Yield: 12 muffins
  • ½ cup millet flour
  • ⅓ cup brown rice flour
  • ⅓ cup teff flour*
  • ⅓ cup tapioca flour
  • ½ teaspoon xanthan gum
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 mashed ripe bananas
  • ⅓ cup sugar
  • ½ teaspoon vanilla extract
  • ⅓ cup plant milk**
  • 1 cup fresh blueberries
  1. Preheat the oven to 350 degrees and lightly oil a standard size 12-cup muffin tin. Alternatively, use paper liners.
  2. In a medium-small bowl, whisk together the flours, xanthan gum, baking powder, and soda.
  3. In a medium bowl, whisk together the bananas, sugar and vanilla extract. Carefully stir in the plant milk.
  4. Add the flour mixture to the banana mixture and whisk until combined. Stir in the blueberries.
  5. Divide the batter evenly between the 12 prepared muffin tins. Bake for 30 minutes, or until muffins are golden brown and a toothpick inserted in the center comes out clean.
Gluten Option: Since this recipe was converted to gluten-free, using the original measurements of white and whole wheat flour in place of the flours and xanthan gum listed above should work just fine.

*If you don't have teff flour or don't think you'll use it enough to justify purchasing it for this recipe alone, use ⅔ cup millet flour, ½ cup brown rice flour, and ⅓ cup tapioca flour instead.

**For soy or nut allergy considerations, be sure to choose an appropriate plant-based milk.

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