GF Vegan Blueberry Banana Muffins with Oat Flour (no flax, healthy)

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Made again and again, well loved by all, great for snacks, breakfasts, kids’ lunches and healthy desserts, these Gluten-free Vegan Blueberry Banana Muffins with Oat Flour are an egg free, one-bowl, healthy recipe with no flax (estrogenic), just delicious, plus so easy and quick to make!

This recipe is also VAD (Low vitamin A/liver detox).

Ingredients in Gluten-free Vegan Blueberry Banana Muffins

These basic ingredients make the best-textured muffins:

• bananas
• avocado oil, or olive oil
• coconut sugar, or maple syrup
• fresh lemon juice or apple cider vinegar
• oat flour
• blanched almond flour (This is the best one, a good price from actually sustainably grown almonds.)
• pysllium husk whole
• baking powder
• baking soda
• sea salt, or my favorite completely contaminant-free Kosher Salt
• blueberries, fine to use frozen

How to Make Blueberry Banana Muffins with Oat Flour 

This Blueberry Banana Muffins recipe allows you to make big muffins, if you’d like. The batter bakes up fluffy and tall, splitting nicely as it expands and bakes. Choose your muffin pan accordingly: normal size or jumbo. 

The batter is really thick, and won’t spill out, so even a normal size muffin pan can yield larger than normal muffins. Feel free to over-fill each liner with batter. 🙂

1. Select one jumbo muffin pan or two regular size muffin pans (6 muffins per pan). Line muffin pan with muffin liners or squares of parchment paper. Set aside. Preheat oven to 325℉.
2. In large mixing bowl, smash the bananas. Add oil, coconut sugar and lemon juice (or ACV). Stir together.
3. Add on top: oat flour and almond flour. Make a well in the center of the flours with your finger. Into the well, add psyllium, baking powder, soda and sea salt.
4. Use mixer to combine all of the ingredients well, adding the blueberries halfway through the mixing. The batter will be very thick.
5. Scoop batter into prepared muffin pan(s). Bake until well risen, tinged with brown and a toothpick comes out clean; start checking at 25 minutes.
6. Cool on rack, then enjoy. Optionally, garnish with Cocoa Butter Icing. (See Notes.)

Print Recipe

5 from 1 vote

Gluten-free Vegan Blueberry Banana Muffins with Oat Flour

Made again and again, well loved by all, great for snacks, breakfasts, kids' lunches and healthy desserts, these Gluten-free Vegan Blueberry Banana Muffins with Oat Flour are an egg free, one-bowl, healthy recipe with no flax (estrogenic), just delicious, plus so easy and quick to make!

This recipe doubles well.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Bread, Breakfast, healthy dessert, lunch, Lunch Box, Snack

Cuisine: American

Keyword: banana, banana bread, blueberry, blueberry muffin, gluten free bread, gluten-free, muffins, oat flour, vegan, vegan bread

Servings: 6 extra-large muffins

Calories: 298kcal

Author: Megan

Cost: $3

Equipment

• 1 jumbo muffin tin or 2 regular size muffin tins
• large mixing bowl

Ingredients

• 4 bananas ripe or over-ripe
• ¼ cup avocado oil or olive oil
• ¼ cup coconut sugar or maple syrup
• 1 Tablespoon lemon juice fresh or apple cider vinegar
• 1-½ cups oat flour
• ¾ cup blanched almond flour <-- This one's the best and the one I buy.
• 2 Tablespoons pysllium husk whole (not powder)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon sea salt or my favorite completely contaminant-free Kosher Salt
• 1 cup blueberries fine to use frozen

Instructions

• Select one jumbo muffin pan or two regular size muffin pans (6 muffins per pan). Line muffin pan with muffin liners or squares of parchment paper. Set aside. Preheat oven to 325℉.
• In large mixing bowl, smash the bananas. Add oil, coconut sugar and lemon juice (or ACV). Stir together.
• Add on top: oat flour and almond flour. Make a well in the center of the flours with your finger. Into the well, add psyllium, baking powder, soda and sea salt.
• Use mixer to combine all of the ingredients well. Halfway through the mixing, add the blueberries. Finish mixing. The batter will be very thick.
• Scoop batter into prepared muffin pan(s). Bake until well risen, tinged with brown and a toothpick comes out clean; start checking at 25 minutes. (Photo here of regular size muffins.)
  
• Cool on rack, then enjoy (photo here of Jumbo Muffin). Optionally, garnish with Icing Glaze. (See Notes.)
  

Notes

Optional Glaze for Muffins

I'll publish this recipe later this week with weights, but until then, here's the quick version.

Ingredients

• ¼ cup gently melted cocoa butter (don't let any water get in; measure after melting until I publish weight)
• 1 Tablespoon liquid sweetener of choice: agave, maple syrup or honey

Instructions

1. Combine ingredients in a small-ish bowl broad enough to allow the dipping in of muffins (upside down).
2. Freeze cooled muffins for 10 minutes. Double dip muffins: Dip them once, then put them in the freezer for a few minutes to let the glaze firm up, then dip them in glaze again.

Nutrition

Calories: 298kcal | Carbohydrates: 35g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 178mg | Potassium: 338mg | Fiber: 5g | Sugar: 15g | Vitamin A: 50IU | Vitamin C: 8mg | Calcium: 78mg | Iron: 1mg

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More GF Vegan recipes

• Gluten free Vegan Oat Flour Sandwich Bread
• Tiramisu Overnight Oats
• Cranberry Orange Bread
• GF Vegan Banana Bread (no flax)
• Cappuccino Chocolate Chip Muffins
• Masa Waffles
• Oatmeal Cookies
• Low FODMAP Bread