banana blueberry muffins

Banana Blueberry Muffins

(vegetarian, gluten free)

These banana blueberry muffins are essentially a cross between banana bread and blueberry muffins. They are quick and easy to make, and super delicious. They also can be made using buckwheat flour, which is a gluten free flour (despite “wheat” being in the name) or regular all-purpose flour. Perfect as a breakfast or snack!

banana blueberry muffins
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
banana blueberry muffins

Banana Blueberry Muffins

  • Author: Megan Lange
  • Prep Time: 10 mins
  • Cook Time: 18 mins
  • Total Time: 28 mins
  • Yield: 9-10 muffins 1x
  • Category: Muffins
  • Method: Bake
  • Diet: Vegetarian


These muffins are essentially a cross between banana bread and blueberry muffins, making them a great snack.


  • 1 cup mashed banana (~220 g)
  • 1 egg
  • 1/2 cup maple syrup
  • 1/2 cup oil (olive, canola, avocado, etc.)
  • 1 tsp vanilla
  • 1 1/2 cup buckwheat flour (or whole wheat all-purpose flour)
  • 1 1/2 tsp baking soda
  • 3/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/2 cup blueberries, fresh or frozen**
  • 1/2 cup walnuts (or any nut/seed), chopped


  1. Preheat oven to 375F. Grease a muffin tin with oil or butter.
  2. In a large bowl, mash the bananas and whisk in the egg, maple syrup, oil, and vanilla.
  3. Gently stir in the flour, baking soda, cinnamon, and salt. Then fold in the blueberries and chopped walnuts.
  4. Place the dough into the prepared muffin tin using an ice cream scoop or spoon, forming ~9-10 muffins.
  5. Bake for 18 minutes, or until cake tester/toothpick comes out clean.
  6. Store in an airtight container at room temperature for up to 4 days. Alternatively, freeze them in an airtight container for up to 6 months. 


*Substitute any flour for the buckwheat flour (all-purpose, whole wheat).

**Frozen blueberries tend to not bleed into the muffin as much, but fresh work well also.

For Gluten Free: Use buckwheat flour.

For Vegan: Replace the egg with 3 tbsp aquafaba (the liquid from a chickpea can) or one flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, let sit for 10 mins). 

For Nut Free: Remove the walnuts and/or replace with pumpkin seeds or sunflower seeds.

Keywords: banana blueberry muffins