Blueberry Banana Muffins
Prep time: 
Cook time: 
Total time: 
Yield: 12 muffins
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!
  • 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.
Recipe by Leaves of Kale at