These Healthy Vegan GF Blueberry Muffins are the perfect delicious and healthy breakfast, snack or just a treat for someone who is busy but wants to get back on track and have a healthy January! These are packed with protein, fiber, healthy fats, and complex carbohydrates. They will release energy slowly and will keep your blood pressure spikes in check. Just perfect!

These muffins are incredibly delicious, they are one of my favorite things to eat, especially when I need a quick breakfast on the go, these come to the rescue! They are perfect for your children’s lunch box, they will never know its healthy and packed full of nutrition.

It’s important to have breakfast and start the day on the right track. I know that there are a lot of people who don’t eat breakfast, but if you break the night fast and give your body something healthy and nutritious, your body will thank you. Not to mention that if you have a healthy breakfast, you will set the right tone for the day!

Find out more in our article about why it’s good to eat breakfast – Why It’s Important To Eat Breakfast

Now I used frozen blueberries because of two reasons:

1. They are cheap

2. They color the muffins beautifully with their dark blue color!

3. They are just as healthy as fresh blueberries!

Also, I found that using chunky blueberries doesn’t work that well, because they ‘bleed’ too much inside and make them a bit too moist, so when I did another batch I used a lot smaller blueberries or simply chopped up the chunky ones!

Obviously, if you are using fresh blueberries, they won’t bleed as much, but make sure you dice them up a bit if they are too big.

Please do let us know if you like them, we appreciate every feedback and new ideas 🙂

Makes 10-12 muffins

Wet Ingredients:

3 medium, very ripe bananas (or 1 cup mashed)

¼ cup/ 56g of sunflower oil

¼ cup/ 55g of coconut sugar or light brown soft sugar

2 flax egg (2 tablespoons of ground flax + 5 tablespoons water, whisk together, set for 15 mins) if you have whole linseeds, simply blend them in a high-speed blender until finely ground and there you have it – flaxseed!

1 teaspoon pure vanilla extract

Dry Ingredients:

1 ½ cups/ 185g gluten-free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)

¾ cup/100g of almond meal

¾ teaspoon of gluten-free baking powder

½ teaspoon baking soda

¼ teaspoon salt

Add-ins: 1 cup/ 150g of fresh or frozen small/diced blueberries, washed and dried if you use fresh.

Method:

1. Preheat the oven to 350°F/180C. Line a 12-cup muffin pan with muffin liners.

2. Add peeled bananas to a large mixing bowl. Using a sturdy whisk or pastry cutter, mash bananas until smooth. Add the oil, sugar, flax egg, and vanilla. Whisk until well incorporated.

3. Add oat flour, almond meal, baking powder, baking soda, and salt to the wet ingredients.

4. Whisk together until just incorporated, making sure no flour patches remain. Fold in blueberries.

5. Using a large scoop, scoop and drop batter evenly into muffin cups. I used ice cream scoop for easy scooping and a beautiful round top. If not using the scoop, smooth batter into an even layer, with a domed top (rise) in the center.

6. Bake for 22-30 minutes. Mine took 26 minutes. Allow them for about 1 hour. Lift out and enjoy them!

Store these Healthy Vegan GF Blueberry Muffins in an air-tight container for up to 2-3 days.

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