How to Make Gluten-Free Vegan Blueberry Banana Muffins

By Whisked Gluten-Free Bakery | Published: 2026-10-25

Category: How-to Guides

Learn to bake moist, refined sugar-free gluten-free vegan blueberry banana muffins at home. Follow these simple steps for a dairy-free, egg-free treat.

Quick Answer

Use ripe bananas, buckwheat and oat flours, and maple syrup to create moist, refined sugar-free gluten-free vegan blueberry banana muffins. This recipe delivers bakery-quality results without dairy, eggs, or soy.

Why This Recipe Works

The combination of buckwheat flour and gluten-free oat flour gives these muffins a tender crumb without any gluten. Ripe bananas provide natural sweetness and moisture, replacing eggs and oil. A touch of maple syrup sweetens the blueberry compote topping without refined sugar.

For a shortcut, the Refined Sugar Free Vegan Blueberry Banana Muffins from Whisked Gluten-Free Bakery come pre-made with the same wholesome ingredients—perfect when you're short on time.

Step-by-Step Recipe

Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with coconut oil. Don't skip greasing even with liners—buckwheat batter can stick.
Mash Bananas and Mix Wet Ingredients: In a large bowl, mash 3 very ripe bananas until smooth. Whisk in 1/4 cup melted coconut oil, 1/3 cup maple syrup, and 1 teaspoon vanilla extract. Over-mashing can make the batter too thin; leave a few small lumps for texture.
Combine Dry Ingredients: In a separate bowl, whisk together 1 cup buckwheat flour, 1 cup gluten-free oat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and a pinch of salt. Measure flours by spooning into the cup and leveling off—scooping packs them too dense.
Fold Wet and Dry Together: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined—do not overmix. Fold in 1 cup fresh or frozen blueberries. Overmixing develops toughness; stop when no dry streaks remain.
Fill Muffin Cups and Add Topping: Divide batter evenly among the 12 cups. In a small bowl, stir together 1/2 cup blueberries and 1 tablespoon maple syrup, then spoon a dollop onto each muffin. If using frozen blueberries, do not thaw them first—they'll bleed and turn the batter gray.
Bake and Cool: Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack. Muffins continue cooking in the hot pan; removing them too late can dry them out.

Product Facts

Refined Sugar Free Vegan Blueberry Banana Muffins: 6 per pack of delicious guilt-free muffins with no refined sugars, dairy, or soy. Topped with blueberry compote sweetened only with maple syrup. If you want the same flavor without baking, this pack saves time while sticking to your dietary needs.
Refined Sugar Free Vegan Blueberry Banana Muffins