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Vegan Banana Blueberry Muffins Recipe

Gaby Dimova
These delicious vegan banana blueberry muffins are also gluten free and so easy to make! They are the perfect breakfast on the go or snack.
Prep Time 10 mins
40 mins
Total Time 50 mins
Course Breakfast
Cuisine American
Servings 8 muffins
Calories 164 kcal


  • muffin pan
  • muffin liners
  • large bowl
  • mixing spoon


  • 2 ripe bananas
  • 3/4 cup oats
  • 1/4 cup oat flour or other flour of choice
  • 1 flax egg 1 tbsp ground flax + 3 tbsp water
  • 1/4 cup almond butter / peanut butter
  • 1/4 cup maple syrup
  • 1/4 cup dairy free milk
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla
  • 1/4 tsp cinnamon
  • dash of salt
  • 3/4 cup blueberries fresh or frozen
  • almond slices to top optional


  • Preheat the oven to 350*F/ 175*C.
  • Start by making the flax egg- combine the ground flax with water and set aside for about five minutes.
  • Then, in a large bowl, mash the bananas.
  • To the bowl with mashed bananas, add the oats, oat flour, flax egg, nut butter, maple syrup, milk, baking powder, vanilla, cinnamon, and salt.
  • Combine the ingredients well and then fold in your blueberries.
  • Line a muffin pan with muffin liners.
  • Fill each muffin cup almost to the top (these will not rise much).
  • You can top them with more blueberries and some almond slices.
  • Bake in the oven for 35-40 minutes.



Calories: 164kcalCarbohydrates: 25gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 34mgPotassium: 260mgFiber: 3gSugar: 12gVitamin A: 56IUVitamin C: 4mgCalcium: 75mgIron: 1mg
Keyword vegan banana blueberry muffins
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