The Best Blueberry Banana Breakfast Muffins (Gluten Free, Vegan)

Prep: 5 minutesCook: 20 minutesTotal: 25 minutes
Yield: makes 4Category: Breakfast
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These tasty Blueberry Banana Breakfast Muffins make such a delicious breakfast despite being a nutrient dense option. The blueberries and banana give sweetness to these bars and, combined with the oats, mean that they are an appropriate choice to kickstart your day when you want a sweet breakfast. If desired, you could experiment with this recipe by adding a scoop of protein powder or flaxseed into the mixture in place of part of the blended oats to increase the nutrient profile of this recipe.

This is the perfect cosy breakfast to make on those mornings you have a little more time than usual, making it ideal for weekends or days you are working from home. Personally, I like to whip these up after training and shower while they are in the oven! These also make a great snack or dessert option!

This recipe is based on my Blueberry Banana Breakfast Bars and all I have really done is change the container they are baked in to show how versatile the recipe is. You could also try one large version of this in a loaf or cake tin if you do not have anything smaller and just divide into portions once cool.

The aforementioned Blueberry Banana Breakfast Bars and my Banana Bread Breakfast Bars were both based on my Banana Bread Baked Oats recipe. As my baked oats recipes have been popular I wanted to create a travel friendly version that could be made in advance and eaten on the go, hence this recipe! If you have tried my Blueberry & Lemon Baked Oats and enjoyed them, why not put a citrus twist on these muffins by adding some lemon zest. If you like this blueberry muffin variation, I have also created these PB & J Stuffed Breakfast Muffins which you might enjoy.

As these Blueberry Banana Breakfast Muffins are made with oat flour they have a tendency to dry out quickly so are best eaten on the same day but they will last a day or two if stored in an airtight container. I use a silicone muffin tray when baking these but if you aren’t then make sure you line your tray.

If you are looking for more recipes that use blueberries why not try my Cinnamon & Blueberry Pancakes, my Lemon & Blueberry Muffins or my Baked Blueberry Waffles which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 100g 1 cup gluten free oats
  • 1 banana
  • 1 handful blueberries
  • 6 tbsp soya milk
  • 2 tbsp maple syrup
  • 1 tsp baking powder


  1. Place the oats in a blender and blitz until fine
  2. Add the banana, soya milk, maple syrup and baking powder to the blender. Blend until a smooth batter forms
  3. Line or grease four slots on a muffin tray and separate the mixture evenly between the four sections
  4. Scatter the blueberries evenly across the four muffins, using your finger to press each one down into the mixture. Ensure the batter covers any holes in the muffins and they are smooth on top
  5. Scatter a few extra oats over the top of the muffins (optional)
  6. Place in a preheated oven and bake for 20 minutes at 180 degrees Celsius


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