Gluten Free Muffins

One of the biggest goals I have for myself is to wake up each morning looking forward to the day ahead. Sometimes that happy anticipation comes with the pursuit of a big-picture, capital-“G” Goal—working hard at a career I love, whether I’m on my computer, behind the lens, or testing a batch of Gluten Free Muffins for the third time. Sometimes the happiness is a smaller, little “g” goal—eating a fluffy, moist Gluten Free Muffin for breakfast (perfect batch #4 of course!).

I’ve long identified myself as an over-eager over achiever who bounds out of bed ready to give the day if not my best, then at least my honest effort.

Lately, however, that vigor has been harder to find. Do you ever have mornings where you what to hit snooze until it’s time to go to bed again? I’ve had a few recent mornings like that.

I’ve been reflecting more about why I’ve been feeling this way, and honestly much of it has to do with feeling stressed and overwhelmed.

I’m working on reprioritizing and reminding myself that, while the day-to-day moments feel like I’m holding my breath while hopping on one foot, balancing an apple on my head, responding to an email, and poaching an egg, the bigger, capital G-picture (a.k.a. why I am totally overwhelmed) is thrilling.

I have more than one Great Big Exciting Thing happening that I can’t wait to share with you! New is coming soon (SO SOON!) Thanks for sticking with me in the meantime.

However overwhelmed I feel, one element of my day that I refuse to sacrifice is a healthy, filling breakfast. Life puts much outside of our control. With a little planning, we can all start the morning with basic nourishment to sustain us for whatever the rest of the day has in store.

I’ve been working on this gluten free muffins recipe for a while now, and I am beyond pleased with how it turned out. I went through a few different versions and am happy to report that these gluten free muffins with almond flour are the winner. They’re moist, easy to make, and adaptable to any of your favorite muffin mix-ins.

I opted for gluten free blueberry muffins, but you can use this same base recipe for gluten free muffins with chocolate chips, dried cranberries or cherries, nuts, or whatever other flavors are most likely to enliven your morning.

The Best Gluten Free Muffins Recipe

Even if you aren’t following a gluten free diet, these Gluten Free Muffins are worth baking. Because they are made with almond flour, they’re naturally higher in protein and healthy fats and low carb compared to other muffin recipes.

These easy Gluten Free Muffins are also naturally sweetened. I used a mashed banana and pure maple syrup to make them tender and sweet. Honey would work nicely too.

One unusual ingredient you’ll find in the recipe is apple cider vinegar. Don’t skip it! The vinegar reacts with the baking soda to help the muffins rise.

Remember the volcano in science class? It’s the same idea.

My biggest gripe with other gluten free muffin recipes I’ve tried is that they are too dense and heavy. The vinegar solves that issue.

How to Store and Freeze These Muffins

  • To Store. Store muffins in an airtight container lined with paper towels in the refrigerator for up to 5 days.
  • To Freeze. For freezing instructions, see my guide for How to Store Muffins.

More Healthy Muffin Recipes

  • Banana Oatmeal Muffins
  • Healthy Blueberry Muffins
  • And, all these other healthy muffin recipes!

And now a little video! Here’s me, baking up these Gluten Free Blueberry Muffins. I hope you love these as much as my video crew did. We didn’t have a single muffin leftover at the end of the shoot day!

5 from 19 votes Leave a Review “

Gluten Free Muffins with Blueberries

Yield: 10 muffins Prep Time: 20 mins Cook Time: 25 mins Total Time: 55 mins Fluffy, moist Gluten Free Muffins with blueberries. Easy gluten free muffin recipe with almond flour. Add chocolate chips or any of your favorite mix ins!


  • 2 tablespoons coconut oil
  • 2 1/2 cups blanched almond flour*
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 3 large eggs — at room temperature
  • 1/4 cup mashed very ripe banana — about 1/2 small banana
  • 1/4 cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon apple cider vinegar or lemon juice
  • Mix-ins: Up to 1 cup of fresh or frozen fruit — such as blueberries, raspberries, or diced strawberries; if using frozen, no need to thaw OR 1/2 cup of smaller, harder mix-ins, such as chopped dried fruit, nuts, and chocolate chips


  1. Preheat the oven to 350 degrees F. Line 10 cups in a standard 12-cup muffin pan with paper liners.
  2. Place the coconut oil in a medium, microwave-safe bowl. Heat just until melted, then set aside to cool to room temperature.
  3. In a large, separate bowl, whisk together the almond flour, baking soda, salt, and cinnamon.
  4. To the bowl with the coconut oil, add the eggs, banana, maple syrup, vanilla, and vinegar. Whisk until smooth. If the oil resolidifies, warm it in the microwave in short, 5-to-10-second bursts, until it melts again.
  5. Make a well in the center of the dry ingredients, then pour in the wet ingredients. By hand with a rubber spatula or wooden spoon, stir just until combined and the flour disappears. Fold in any mix-ins.
  6. Scoop the batter into the prepared muffin cups, dividing it evenly between the 10 muffins (they will be filled almost all the way to the top). Bake for 15 minutes, then loosely tent the top of the pan with foil to keep the tops from browning too quickly. Continue baking for 10 to 15 additional minutes (25 to 30 minutes total) until the edges are light golden, a toothpick inserted in the center of a muffin comes out clean, and the centers feel set when lightly touched. Place the pan on a cooling rack and let the muffins cool in the pan for a 10 full minutes, then gently transfer the muffins to a wire rack to finish cooling completely.

Recipe Notes

  • *Be sure to use blanched, finely ground almond flour without the skins. This is the brand that I use.
  • Don’t skip the muffin liners. These are very moist muffins, and even with baking spray, they like to stick. (Silicone muffin pans might work without liners but I haven’t tried to verify.)
  • If using frozen fruit: rinse briefly to remove any ice crystals, then add right to the batter—no need to thaw completely. Bake as directed, adding a few minutes to the baking time as needed.
  • Store muffins in an airtight container lined with paper towels in the refrigerator for up to 5 days. To freeze, see my guide for How to Store Muffins.

Course: Breakfast Cuisine: American Keyword: Gluten Free Muffin Recipe, Gluten Free Muffins with Blueberries, Healthy Blueberry Muffins All text and images © Erin Clarke / Well Plated.

Nutrition Information

Amount per serving (1 (of 10) with blueberries) — Calories: 239, Fat: 16g, Saturated Fat: 3g, Cholesterol: 56mg, Carbohydrates: 15g, Fiber: 3g, Sugar: 9g, Protein: 8g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Gluten Free Breakfast Muffins

Who would have thought a gluten free muffin recipe, full of so much colour and nourishment! Coming up with these guys was a dream. Looking in the fridge there were berries for days after I had recently taken a trip to the markets and found a purveyor selling 2 large puniest for $3… I had to make sure the sign was written correctly… making my smile even bigger this was game on in my opinion 🙂

You lovely people have asked for more breakfast healthy sweet options and so thank you for inspiring me. After looking in that fridge and having some remaining coconut and almond flour, Muffins had to be the way to go… But I wanted not just do you your regular “mix it all in situation”. I wanted to make the tops look like that granola breakfast crunch that wants us to always carry a spoon in our pocket.

Well the site of these are enough to want to take a bite through your phone, computer or whatever modern age device you love working with… From the top down you get layers of flavours like nothing else and then you finish with that soft muffin-cake love we have grown so fond of. If you enjoy this kind of simple deliciousness, you can get my FREE ebook that has more easy mouthwatering breakfasts for you. Just , add in your email and it will be sent your way!

Like all baking it is that simple process of wet into dry, bake and finish with your toppings. If you have kids these are perfect to let them decorate. If you are with your girls after a beach day get them all around to enjoy. If your a gym goer like me and want something before that workout, add a little natural protein powder to them. These winners are Dairy Free too, there are a variety of almond milks out there which offer a great plant base switch. I prefer So Good and it honestly comes down to the taste. Unsweetened so its much better for you the nuttier taste is naturally sweet an is like having those addictive almonds circulating your moth 🙂

Get involved with this super easy Gluten Free Muffin Recipe my friends!

Prep Time: 10 minutes

Cook Time: 15 minutes

Cost: $8-10

Skill: Easy

Health Facts: These fun morning starters are gluten free meaning they wont have harmful affects on your intestinal tract. Coconut Oil contains Medium Chain Triglycerides which promote thyroid activation and in turn fat metabolism

For more easy healthy baking recipes, I want to give you my free Ebook sent straight to you right now! … and your welcome 😉

Gluten Free Muffin Recipe


1/3 Cup Coconut Oil

1/2 Cup Coconut Sugar \

1 Banana, mashed

1 Egg

1 Cup Almond Milk (Always go with unsweetened, I like So Good)

2 Cups Gluten Free Flour

2 tsp Baking Powder

2 tsp cinnamon

Pinch of salt

1/2 Cup Blueberries


Almond Butter


Coconut/Dairy Yoghurt


  1. Preheat oven to 205 Degrees C (400 Degrees F). In one bowl whisk your egg and mix in the Coconut oil, coconut sugar, banana and almond milk.
  2. In another bowl combing your flour, baking powder, cinnamon & salt. Create a well in the centre and mix pour the wet ingredients into the dry before folding in the blueberries.
  3. If it is a little dry add a little more almond milk before greasing a muffin tin and using two spoons distributing the mix into each muffin mould.
  4. Bake for 12-15 minutes or until golden, before topping with yoghurt, almond butter, granola and strawberries… serious wins!!!

Other Recipes you will love!

–Power Granola

–Vegan Green Nachos

–3 Healthy Breakfasts when your on the go!

7 Gluten-Free Muffin Recipes That Don’t Taste Like Cardboard

There are some pretty scary facts about bakery muffins (some have more sugar than a fat slice of cake!), so we prefer to bake them ourselves. But to avoid making the same generic “healthy muffin” recipe over and over, we asked this week’s featured foodie, Arman Liew of The Big Man’s World, for a few more suggestions. Arman’s sharing his seven favorite gluten-free muffin recipes—and we are so ready to chow down.

1. Flourless Blueberry Breakfast Muffins

These soft blueberry muffins will rival the ones you used to order in a diner (“toasted with butter, please!”). Their oat flour base makes the fluffiest muffin possible, and in case you were wondering, does extremely well when smothered in almond butter.

2. Flourless Carrot Cake Muffins

If you find yourself craving carrot cake for breakfast (is that just us?), make these muffins ASAP. The recipe may say a glob of cream cheese frosting is optional, but we’re not too sure…

3. Flourless Funfetti Muffins

If you don’t love Funfetti, GTFO. Maybe that’s harsh, but how could anyone turn up their nose at this rainbow snack? Bring them to your office for your boss’s birthday, and you’ll probably be up for a raise next week.

4. Flourless White Chocolate Cranberry Muffins

You might be more familiar with white chocolate cranberry cookies, but they’re equally pleasing in muffin form. Make a batch for your next potluck’s dessert and dare anyone who complains to take the first bite. (They’ll apologize immediately.)

5. Three-Ingredient Flourless Chocolate Muffins

If you like flourless chocolate cake, this is the muffin for you. While these won’t taste like the uber-rich restaurant version, we’re 100 percent OK with having chocolate for breakfast. How ’bout you?

6. Flourless Sweet Potato Muffins

For a twist on the more everyday pumpkin muffin, use another orange vegetable—the sweet potato. Bonus: Since these orange taters are naturally sweeter than pumpkin, you can rely on less added sugar without losing flavor.

7. Flourless Blender Pumpkin Breakfast Muffins

Not only do these muffins taste like pumpkin pie, they’re practically screaming out for chocolate frosting. Plus, they’re mixed up in the blender—can you say no-sweat cleanup?

Arman is the author and editor behind the healthy recipe, lifestyle, and travel blog, The Big Man’s World. His debut cookbook, Clean Sweets, will be available March 14. For more from Arman, follow him on Facebook, Instagram, Pinterest, and Twitter.

Healthy Gluten Free Muffins

10 gluten free muffins, for everything from blueberry and banana to chocolate and chocolate chip—even Paleo or vegan. We’ve taken the classic breakfast muffin and made it into a truly healthy gluten free breakfast!

I’ve been on something of a gluten free muffin kick. But instead of just making miniature cakes and calling them breakfast, I’ve been on a mission to create actually healthy muffins. You know—with a lot less sugar, and lately even without a speck of white flour at all.

It’s not that I have a problem with white gluten free flour. But I’m pretty clear on its (lack of) health benefits. Not everything has to be healthy, though. I believe in everything in moderation, and enjoying what you eat fully. But if you can make a muffin that actually tastes like a muffin, and still make it healthy? Well, sign. me. up.

So let’s dive right in.

Healthy Gluten Free Banana Breakfast Muffins. The batter for this recipe is made in the blender or food processor, which means you can whip it up in minutes.

Made without any butter or oil, no refined sugars, and whole grain oats as the base, these banana muffins make for an easy, hearty breakfast that you can actually feel good about. Plus, they freeze amazingly well. Make a double batch!

Flourless Chocolate Peanut Butter Muffins. When I say “flourless,” I really mean it. That means not even any alternative flours, like almond flour or oat flour. These crazy muffins are made with just a few essential ingredients to create structure (smooth nut butter + eggs), and a couple for moisture, sweetness and more flavor (mashed banana + honey + cocoa powder).

That’s all you need to create ridiculously moist, tender and light (!) grain-free muffins. Yes, light. They’re not even heavy. Amazing!

One bowl gluten free vegan carrot apple walnut muffins. Minimalist Baker has done it again, with healthy vegan gluten free carrot apple muffins made in one single bowl.

I can’t stop staring at the nubby tops of these gorgeous muffins. I think I might have to un-veganize them and try them with real eggs in place of flax eggs, and then maybe try them with (my favorite) “chia eggs.” Somebody stop me!

Flourless Paleo Mix-in Muffins. Like their flourless chocolate peanut butter cousins above, these are truly flourless muffins. But they have a neutral flavor profile, made with cashew butter (store-bought or dead simple homemade) and applesauce in place of peanut butter and bananas.

A neutral flavor profile means you can make them into blueberry muffins, chocolate chip muffins, or even just straight-up plain. I simply can’t get enough of these beauties.

Healthy Paleo Chocolate Banana Muffins. Erin at Texanerian Baking made chocolate banana muffins with almond flour and a touch of coconut flour as a base. That’s my favorite combination for Paleo baking, since the almond flour provides mouth feel and taste, and even just a few tablespoons of coconut flour provides structure to these beautiful muffins.

And since there isn’t a ton of coconut flour, you don’t need a million eggs to balance the recipe properly. If that’s all blah blah blah to you, just look at them and tell me you’re not running to the kitchen…

Coconut flour Paleo blueberry muffins. When I first developed this recipe for Paleo blueberry muffins made with coconut flour, they were bright blue. They were entirely delicious, but just so … blue.

Baking with coconut flour typically requires a ton of eggs, and as a result, the finished product tends to taste too much like, well, an omelet. Since blueberries have quite a lot of pectin as well as moisture, cooking blueberries and blending them right into the batter allowed us to get away with fewer eggs.

But it turns out, using applesauce in place of those cooked blueberries works too! So make them blue or make them brown, these lightly sweet Paleo blueberry muffins are undeniably healthy and delicious.

Lighter Gluten Free Chocolate Muffins. Even though these chocolate muffins have the dreaded white flour, they’re made with much less sugar and fat than a typical muffin. Since sugar acts as a tenderizer in baking, you can’t generally leave out the sugar in a recipe without sacrificing texture.

So I tinkered with the other ingredients to get everything working together just right, and these chocolate muffins are the moist and tender result.

Wholesome healthy gluten free zucchini muffins. With a mix of all purpose gluten free flour and oat flour, and a whopping 3 1/2 cups of grated zucchini and squash, these zucchini muffins are more than just a great way to use up summer’s squash bounty. They’re a tender and flavorful way to eat your veggies for breakfast—and like it!

Skinny gluten free blueberry corn muffins. Another blend of whole grain cornmeal and all purpose flour, these muffins are also very low in fat and sugar without compromising on texture. Try them with orange zest and fresh cranberries in place of blueberries, and you’ve got an entirely different muffin!

Healthy whole grain blueberry muffins. Healthy blueberry muffins, made with applesauce, yogurt, oats and big, beautiful fresh blueberries and no added fat or refined sugars. All of the taste and texture, none of the guilt! Just like our healthy banana muffins, but with applesauce in place of bananas. They couldn’t be more tender if they tried!

All photos from other websites used with permission.



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These Gluten-Free Vegan Blueberry Muffins are moist and fluffy, packed full of sweet, juicy blueberries and definitely healthy enough for breakfast! They come together easily in one bowl and require just 35 minutes from start to finish!

Why you’ll love these Gluten-Free Vegan Blueberry Muffins:

  • they’re undetectably vegan and gluten-free
  • they’re refined sugar free and relatively healthy
  • they’re super versatile and work as a grab-and-go breakfast, lazy brunch, afternoon snack, or dessert
  • they filling and satisfying, and contain a nice amount of protein
  • they require just one bowl to make
  • you’ll only need
  • a handful of simple ingredients you probably already have on hand!

How to make these Gluten-Free Vegan Blueberry Muffins

This recipe is very flexible, and can be easily adapted to suit your dietary needs, budget, ease and convenience:

  • you can use any type of oil: coconut oil, olive oil or vegetable oil
  • you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc
  • you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc
  • you can substitute the ground almonds (almond meal/almond flour) with ground walnuts
  • for a nut-free version: substitute the ground almonds (almond meal/almond flour) with ground sunflower seeds or use 30g (1/4 cup) coconut flour instead of 150g (1 1/4 cup) ground almonds
  • you can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free
  • you can use either fresh or frozen blueberries
  • if you’re not into blueberries, you can use any other type of similar fruit such as raspberries, blackberries or cherries, or dried fruit such as dried cranberries, figs or dates.

Top tips

  • Make sure to use the right amount of baking powder – 2 heaped teaspoons! Use too little baking powder and your sponge won’t be fluffy, too much and it’ll have a bitter taste
  • If you don’t use the lemon juice, make sure to substitute it with a teaspoon of apple cider vinegar as it’s crucial to add some acidity which reacts with the alkali bicarbonate of soda (baking soda) to create a bubbly batter, and fluffy sponge
  • make sure to use an all-purpose shop-bought gluten-free flour blend (or a homemade gluten-free flour blend), as opposed to just using any type of gluten-free flour you can find (such as almond flour, coconut flour, buckwheat flour etc).

Equipment you need to make these Gluten-Free Vegan Blueberry Muffins:

  • glass mixing bowl – for mixing the muffin batter
  • measuring jug – for measuring out the plant-based milk
  • muffin/cupcake tin – for baking the muffins

How long do these Blueberry Muffins keep for?

Though these muffins do obviously taste best when fresh, they keep well covered in the fridge for up to a few days, and freeze well too, which makes them great for a quick breakfast. If you have just taken them out of the fridge of freezer, I’d recommend warming them up in an oven toaster if you have one.

More gluten-free vegan blueberry baking recipes:

  • Lemon Blueberry Cake
  • Blueberry Banana Bread Muffins
  • Blueberry Pie
  • Blueberry Crisp
  • Blueberry Banana Bread

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Gluten-Free Vegan Blueberry Muffins

These Gluten-Free Vegan Blueberry Muffins are moist and fluffy, packed full of sweet, juicy blueberries and definitely healthy enough for breakfast! 4.54 from 111 votes Pin Course: Breakfast, Dessert Cuisine: American Keyword: gluten-free blueberry muffins, gluten-free vegan muffins, vegan blueberry muffins Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Servings: 12 muffins Calories: 195kcal Author: Rhian Williams

  • 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
  • 200 ml (4/5 cup) unsweetened almond milk (or any other plant-based milk)
  • 2 tablespoons lemon juice *
  • 8 tablespoons maple syrup (or sub any other sweetener)
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 150 g (1 1/4 cup) ground almonds (almond meal) *
  • 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
  • 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
  • 1/4 teaspoon bicarbonate of soda (baking soda)
  • 100 g (1 cup) fresh blueberries
  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
  • Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds
  • Sift in the flour, baking powder and bicarbonate of soda
  • Mix well, adding a tiny splash more milk if it’s looking too dry
  • Add the fresh blueberries and fold in gently, to make sure you don’t crush them
  • Transfer the mixture between muffin cases in a muffin tin
  • Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean
  • Tastes best when fresh, but keeps covered in the fridge for up to a few days


*If you don’t want to use lemon juice, substitute it with 1 teaspoon of apple cider vinegar as you need something acidic to react with the alkali bicarbonate of soda (baking soda) **You can alternatively use almond flour Though these muffins do obviously taste best when fresh, they keep well covered in the fridge for up to a few days, and freeze well too. If you have just taken them out of the fridge of freezer, I’d recommend warming them up in an oven toaster if you have one. Nutrition Facts Gluten-Free Vegan Blueberry Muffins Amount Per Serving Calories 195 Calories from Fat 108 % Daily Value* Fat 12g18% Saturated Fat 5g25% Sodium 46mg2% Potassium 53mg2% Carbohydrates 21g7% Fiber 3g12% Sugar 10g11% Protein 4g8% Vitamin A 5IU0% Vitamin C 2mg2% Calcium 75mg8% Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet. Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.


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Healthy Moist Blueberry Muffins Recipe (V, GF): this gluten free vegan blueberry muffins recipe is quick ‘n healthy! It’s the best healthy moist blueberry muffins recipe from scratch! Dairy-Free, Refined Sugar-Free.

Who’s ready to make ALL the easy, amazing, quick and (someone hand me more adjectives!!) healthy moist blueberry muffins? 🙂

Today’s recipe is all about the healthy side of blueberry muffin goodness. It’s fresh-baked, it’s homemade, and it’s vegan, gluten-free, dairy-free, and, of course, refined sugar-free.

We’re starting June nicely, and we’ve been working up to something special—yummy, healthy treats! There’ve been the BEST gluten free oatmeal chocolate chip cookies (like, ever), healthy coconut breakfast cookies, fudgy vegan peanut butter swirl brownies, healthy lemon raspberry muffins, moist vegan gluten free zucchini bread and more (see: dreamy vegan lemon poppy seed almond bread).

Have you been enjoying this as much as I have? Please say yes! If not, I’ll simply dismiss myself into the kitchen to test more feverishly & further. I’ll even get Erik to wash dishes more vigorously!! (That should definitely help.)

Healthy Moist Blueberry Muffins Recipe – Easy Gluten Free Vegan Blueberry Muffins!

Without further ado, would you like to meet the latest entry to the Great Beaming Baker Gluten Free Vegan Muffin Bake-a-thon?? Yeah!!! Allow me to present my Healthy Moist Blueberry Muffins Recipe—it’s gluten free, vegan, quick ‘n easy to make… and just about the best way to learn how to make healthy vegan blueberry muffins from scratch!

Are you ready? Let’s muffin this!

How to Make Healthy Vegan Blueberry Muffins From Scratch

These healthy blueberry muffins are not only made from scratch, but also quick & easy to make! Simply sift together all the dry ingredients in a large bowl, then whisk together all the wet ingredients. Whisk the dry together with the wet to make the vegan blueberry muffin batter. Then, fold in blueberries. Pour the gluten free muffin batter into the muffin pan and bake. Cool and enjoy! Then, make this Vegan Gluten Free Blueberry Crisp. Cuz: yum!!

Can I add Bananas to this Gluten Free Vegan Blueberry Muffins Recipe?

Instead of giving you extensive notes on a risky substitute for these healthy moist blueberry muffins, try my Healthy Banana Blueberry Muffins Recipe. It’s also gluten free, vegan, healthy and made from scratch—with all the whole ingredients you love. You can also try folding blueberries into my Gluten Free Banana Oat Muffins (Vegan) or my Moist Banana Chocolate Chip Muffins.

Where can I find more Healthy Gluten Free Vegan Muffins made from scratch?

Glad you asked. 😉 I have A LOT of easy ‘n healthy gluten free vegan muffins made from scratch on Beaming Baker. Here are a few of my favorites:

  • Best Vegan Gluten Free Moist Chocolate Muffins Recipe
  • Banana Oatmeal Chocolate Chip Muffins
  • Easy Gluten Free Vegan Dark Chocolate Muffins
  • Easy Vegan Gluten Free Pumpkin Muffins Recipe

Can I Freeze this Healthy Moist Blueberry Muffins Recipe (Gluten Free)

Yes! After cooling completely, place your healthy blueberry muffins into a freezer-friendly container. You can store these gluten free vegan blueberry muffins for up to 2 months in the freezer. Before enjoying, allow moist blueberry muffins to thaw for about 30 minutes.

Tools for the Best Quick ‘n Healthy Blueberry Muffins from Scratch

Click the links below to check out my favorite tools & ingredients used to make this healthy moist blueberry muffins recipe.

  • Muffin Pan – such a great pan for baking the perfect healthy blueberry muffins!
  • Kitchen Toys! – Cupcake Muffin Holder: super nifty travel container for up to 24 muffins or cupcakes (with frosting). | 4 Event Timer: one of my favorite kitchen tools of all-time. It helps you keep track of the timing for 4 different events–so you can have multiple recipes baking at once & never forget what’s ready!
  • Homemade Oat Flour – my favorite, personal recipe for making oat flour out of gluten free rolled oats.
  • Gluten Free Oat Flour – sometimes it’s easier just to buy it! 😉 Also try gluten free all purpose flour as a swap.
  • Cookie Scoop – an absolute baker’s essential. Great for uniform scooping of muffin batter.
  • Almond Flour – such a wonderful almond flour brand. Super finely ground, great quality and taste.
  • Coconut Oil & Coconut Sugar – two of my favorite vegan gluten free baking essentials for the pantry!

So… whaddya think of my healthy moist blueberry muffins? Are they your soon-to-be favorite gluten free vegan blueberry muffins? Made from scratch? (Yeah, I said that with my chin up, proud as ever!) I hope you loved learning how to make healthy vegan blueberry muffins from scratch. I can’t wait to hear what you think. ‘Til then…

Sending you all my love and maybe even a dove, xo Demeter ❤️

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📸 Did you make this vegan blueberry muffin recipe? Take a pic & share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I’d love to see it! 📷

Easy Gluten Free Vegan Blueberry Muffins & More!

  • Healthy Banana Blueberry Muffins Recipe
  • Healthy Lemon Poppy Seed Muffins Recipe
  • Easy Vegan Gluten Free Pumpkin Muffins Recipe
  • Gluten Free Vegan Blueberry Applesauce Muffins


Healthy Moist Blueberry Muffins Recipe (V, GF): this gluten free vegan blueberry muffins recipe is quick ‘n healthy! It’s the best healthy moist blueberry muffins recipe from scratch! Dairy-Free, Refined Sugar-Free.

Scale 1x2x3x

Dry Ingredients

  • 2 cups gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup + 2 tablespoons non-dairy milk
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons melted coconut oil
  • ¼ cup coconut sugar
  • ¼ cup pure maple syrup
  • 1 teaspoon pure vanilla extract

Add-in Ingredients

  • 1 ½ cups fresh blueberries

Optional Topping

  • 2–3 tablespoons fresh blueberries
  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with muffin liners. Set aside.
  2. In a large bowl, sift together all the dry ingredients: oat flour, baking soda, baking powder and salt.
  3. Add milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with the milk.
  4. In a medium bowl, whisk together all wet ingredients: milk, lemon juice, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
  5. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in blueberries.
  6. Pour batter evenly into prepared muffin pan—filling each cup all the way to the top for a smaller quantity of big, round-topped muffins, and ¾ of the way for a larger quantity of smaller muffins. Optionally, press blueberries into the muffin tops. Bake for 22-30 minutes. Mine took 26 minutes for big, high-top muffins. Insert a toothpick to check for doneness—once it comes out clean, it’s done.
  7. Place muffin pan on a cooling rack to cool for 20 minutes. Remove muffins from muffin pan and transfer to a cooling rack to cool completely, about 1-2 hours. Enjoy! Storing instructions below.

Delicious Gluten Free Vegan Muffin Recipes:

  • Healthy Banana Blueberry Muffins Recipe
  • Healthy Lemon Poppy Seed Muffins Recipe
  • Easy Vegan Gluten Free Pumpkin Muffins Recipe
  • Gluten Free Vegan Blueberry Applesauce Muffins
  • *If using homemade oat flour, make sure to sift the flour to remove coarse bits of oats that could create grainy, overly moist muffins without domed tops.
  • Where to Buy Ingredients: Gluten Free Oat Flour or try Homemade Oat Flour | Coconut Oil | Coconut Sugar | Pure Maple Syrup
  • Storage Notes: Store in an airtight container for up to 1 week in the refrigerator, or in a cool, dark environment.
  • To Freeze: store in an airtight container or bag, in the freezer for up to 1-2 months. Allow to thaw for about 30 minutes at room temperature before enjoying. Or, heat in the microwave in 15-second increments until just warm.
  • Recommended Tools: Cupcake Muffin Holder | Citrus Squeezer | Muffin Pans (2pk) | Cooling Rack | Flour Sifter | Mixing Bowls | 4 Event Timer | for perfect domed tops: Trigger Ice Cream Scoop – For Muffins
  • Nutrition Information: is an estimate based on the best-selling, most common brands per ingredient. Also, it’s estimated based on 12 servings per recipe, made without optional topping.
  • Category: Healthy Breakfast, Snacks, Dessert
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 138
  • Sugar: 9g
  • Sodium: 63mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Carbohydrates: 23g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

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The only gluten-free blueberry banana muffin recipe you’ll ever need; a one-bowl wonder! No mixer required for these super moist blueberry banana muffins. Dairy-free and no refined sugar option.

Click HERE to save the recipe to Pinterest!

We eat a lot of bananas in my home, but there is always a few that get a little too ripe for my kid’s liking. So what’s a mama to do? I make gluten-free banana blueberry muffins!

How To Make Gluten-Free Blueberry Banana Muffins

A one-bowl wonder that is super easy, you don’t even need a mixer. You can quickly whip up these super moist gluten-free blueberry banana muffins with just a fork and a spoon.

  • Step 1- Mash the bananas until smooth and stir in baking soda and allow to sit for 1-2 minutes. Allowing the mashed bananas and baking soda to sit for at least 2 minutes before adding it to the rest of your ingredients is key to what makes these gluten-free muffins so light and fluffy. (photo 1)
  • Step 2- Add all the other ingredients and stir. (photo 2)
  • Step 3- Scoop the muffin batter into a lined muffin pan. Bake at 350° F for 20 minutes. (photo 3)

Really, it’s that easy!

Tips For Making The Perfect Muffins

  • Always bake with ingredients that are at room temperature. Cold ingredients do not mix as well with room-temperature ingredients.
  • For uniformed sized muffins, I always use an ice cream scoop. It makes it nice and easy to get the perfect amount in the baking pan. I also like to use cupcake liners to keep the muffins from sticking to the pan.

Gluten-Free Flour

These gluten-free muffins were made with a rice flour blend. I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

Pro Tip For Measuring Flour

The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.

Dairy-Free Baking

I have also included a dairy-free option to my gluten-free blueberry banana muffin recipe. My husband, my youngest son, and I are all dairy-free.

I promise it is just as delicious made with the coconut oil or dairy-free butter. Some of my favorite dairy-free alternatives that I like to bake with is almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.

So, you too can enjoy a gluten-free and dairy-free blueberry banana muffin.

Refined Sugar-Free Baking

I also like to bake with no refined sugar as well. My favorite refined sugar-free options to bake with is either pure maple syrup or honey.

More Gluten-Free breakfast Recipes To Try!

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Pin 5 from 52 votes

Easy Gluten-Free Blueberry Banana Muffins {Dairy and No Refined Sugar Option}

The only gluten-free blueberry banana muffin recipe you’ll ever need; a one-bowl wonder! No mixer required for these super moist banana blueberry muffins. Dairy-free and no refined sugar option. Course Breakfast Cuisine American Keyword gluten-free blueberry banana muffins, gluten-free dairy-free blueberry banana muffins Prep Time 5 minutes Cook Time 20 minutes Servings 12 muffins Calories 169kcal Author Audrey from Mama Knows Gluten Free

  • 2 to 3 very ripe bananas , mashed
  • 1/3 cup melted unsalted butter , or 1/3 melted coconut oil or Smart Balance butter for dairy-free option
  • 1 teaspoon baking soda
  • 1 1/2 cups gluten-free flour (I like Pillsbury gluten-free flour)
  • 1/4 teaspoon xanthan gum , leave out if your flour already has it in it
  • pinch salt
  • 1/2 cup granulated sugar , or 1/2 cup of pure maple syrup for no refined sugar option
  • 1/2 teaspoon cinnamon
  • 1 teaspoon lemon peel (optional)
  • 2 large eggs , beaten
  • 1 teaspoon pure vanilla extract
  • 1/2-1 cup fresh or frozen blueberries , add as much or as little as you like
  • Preheat the oven to 350°F
  • Use baking cup liners or cooking spray for the muffin tin.
  • In a mixing bowl, mash the ripe bananas with a fork until completely smooth.
  • Add the baking soda and stir to combine with the mashed bananas. Allow the mixture to sit for 1 to 2 minutes.
  • Stir the melted butter (or melted coconut oil for dairy-free) into the mashed bananas.
  • Stir in the sugar (or pure maple syrup), salt, beaten eggs, and pure vanilla extract.
  • Mix in the gluten-free flour, cinnamon, dried lemon peel, and xanthan gum (leave out the xanthan gum if your flour already has it).
  • Gently stir in blueberries.
  • Scoop the batter into baking cups lined/cooking sprayed muffin tin. I like to use a greased ice cream scoop.
  • Bake for 15-20 minutes at 350 °F, or until a tester inserted into the center comes out clean. Please watch your oven because all ovens are different.
  • Allow the muffins to cool. Enjoy! Store in an airtight container.
  • Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. I like Pillsbury gluten-free.
  • The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.


  • Allowing the mashed bananas and baking soda to sit for at least 2 minutes before adding it to the rest of your ingredients is key to what makes these gluten-free muffins so light and fluffy.
  • For dairy-free: use coconut oil or Smart Balance butter.
  • For no-refined sugar option: use pure maple sugar
  • I always use a greased ice cream scoop. It makes it nice and easy to get the perfect amount in the baking pan.
  • I also like to use cupcake liners to keep the muffins from sticking to the pan.
  • Store in an air-tight container.

Mama says, “Check all of your labels.” Serving: 1muffin | Calories: 169kcal | Carbohydrates: 27g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 148mg | Potassium: 120mg | Fiber: 2g | Sugar: 13g | Vitamin A: 215IU | Vitamin C: 3.4mg | Calcium: 17mg | Iron: 0.8mg Pin Recipe Did you enjoy this recipe? Please give it a star rating below in the comments. Thank you! GET MY NEW COOKBOOK!Check out The Everything Gluten-Free & Dairy-Free Cookbook! DID YOU MAKE THIS RECIPE?Share a recipe pic with me and mention @MamaKnowsGlutenFree and use the tag #mamaknowsglutenfree!

Thank you for sharing this recipe!

11 Crazy-Good Gluten-Free Muffins

© Kamran Siddiqi

Muffins are cupcakes’ frosting-less cousins, and most of them are, sadly, off-limits for the gluten-intolerant. Here, 11 fantastic gluten-free muffins that let anyone eat cake for breakfast.

1. Gluten-Free Cocoa and Banana-Hazelnut Muffins
These gluten-free muffins have an irresistibly light and crunchy top, with a wonderfully dense and decadent crumb from the ripe bananas, cocoa powder and ground hazelnuts.

2. Apple Snickerdoodle Muffins
Brown sugar and cinnamon get swirled through these light, apple-filled muffins.

3. Muesli Crunch Whole-Grain Muffins
These not-too-sweet breakfast muffins are lightly spiced with cinnamon.

4. Corn-Blueberry Swirl Muffins
Fresh blueberries are cooked down to a compote and swirled into sweet corn muffins.
RELATED: Blueberry Muffins with Crumb Topping

5. Vegan Banana-Walnut Muffins
These simple vegan muffins are moist, with irresistibly crispy edges.

6. Gluten-Free Brown Sugar Monkey Bread Muffins
Silvana Nardone rolls pieces of her fantastic gluten-free bread dough in melted butter and cinnamon-sugar to make pull-apart monkey bread.

7. Gluten-Free Apple-Spice Muffins
Applesauce is a wonderful secret ingredient for gluten-free baked goods. You can use store-bought sauce or make your own by pureeing chopped apples with a little bit of water and a squeeze of lime or lemon juice.

8. Carrot-Flax Muffins
These muffins are packed with nutrients from carrots, apples and homemade flax seed meal.

9. Banana-Walnut Coffee Cake Muffin Tops
A hit of espresso powder makes these banana muffins taste slightly grown-up.

10. Blueberry-Lemon Coconut Muffins
Crumbly and gluten-free, these muffins are the perfect balance of sweet and tart.

11. Gluten-Free Flax Seed Muffins
These healthy muffins are made with homemade flax seed meal, gluten-free flour and apple puree.

  • Related:10 Gluten-Free Waffles and Pancakes
  • 4 Tips for Baking with Oat Flour
  • 7 Killer Gluten-Free Cupcake Recipes

Healthy gluten free muffins

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