Blueberry Banana Muffins

Blueberry Banana Breakfast Muffins {vegan, gluten free}

These Blueberry Banana Muffins are a great grab-and-go breakfast, mid-morning snack or mid-afternoon pick-me-up. Naturally gluten free, plant based and super nutritious; they’re the perfect snack. They’re basically muffin versions of banana bread, but with the delicious addition of blueberries – I’m obsessed with the jammy texture!

I’ve used ground oats and walnuts as the flour, which makes these blueberry banana muffins packed with beneficial fibre and omega-3 healthy fats. I also adore the nutty flavour it gives them, exactly what I’m craving at breakfast time! They’re also pretty low in sugar, sweetened only with banana and a little maple syrup, but you have the option to add more or less maple syrup to your preference.

My favourite way of eating these muffins is to slice one in half and spread on a generous amount of peanut butter (or any nut butter). They’re also delicious warmed and served with coconut yoghurt and berries. Let me know your favourite way to eat them in the comments below!

For more vegan sweet treats, why not try my No Bake Brownie Balls or my Easy Vegan Tahini Cookies.

If you make these Blueberry Banana Muffins then please make sure to comment below or tag me in your recreations over on Instagram using @ginabnutrition or #ginabnutrition – I love to see them! Happy baking friends!

blueberry banana muffins

Should You Smash Blueberries for Muffins?

When making blueberry muffins, whether or not to smash the blueberries is a matter of personal preference and the texture you’re aiming for in your muffins. Here are the two main approaches:

1. Whole Blueberries: Many people prefer to keep the blueberries whole when adding them to muffin batter. This preserves the integrity of the berries and provides juicy bursts of flavor throughout the muffin. The whole blueberries will create pockets of moisture and sweetness as the muffins bake.

2. Smashed Blueberries: Some recipes call for smashing a portion of the blueberries before adding them to the batter. This can create a more uniform distribution of blueberry flavor throughout the muffin, as well as color the batter with blueberry juice. Smashing the blueberries can lead to a more even texture in the muffins.

If you decide to go with the smashed blueberries approach for this blueberry banana muffins recipe, you can take a portion of the blueberries (not all of them) and gently mash them with a fork or potato masher. Then fold the mashed blueberries and the remaining whole blueberries into the batter.

blueberry banana muffins

How To Make Blueberry Banana Muffins

If you’re going to make my blueberry banana muffins recipe, you’ll need the following ingredients…

Dry Ingredients:

  1. 2 Cups Rolled Oats: Rolled oats provide a hearty and nutritious base for the muffins. They are a good source of complex carbohydrates, fiber, and various vitamins and minerals.
  2. 1/2 Cup Walnuts: Walnuts add a rich, nutty flavor and a crunch to the muffins. They are a good source of healthy fats, omega-3 fatty acids, protein, and antioxidants.
  3. 1.5 tsp Baking Powder: Baking powder is a leavening agent that helps the muffins rise and become fluffy.
  4. 1 Pinch of Salt: Salt enhances the overall flavor of baked goods and balances the sweetness.

Wet Ingredients:

  1. 2 Large Ripe Bananas: Ripe bananas contribute natural sweetness, moisture, and flavor to the muffins.

    2 Large Ripe Bananas: Ripe bananas contribute natural sweetness, moisture, and flavor to the muffins.
  2. 1/3 Cup Light Olive Oil: Olive oil provides moisture and adds a mild fruity flavor. It also contributes healthy monounsaturated fats.
  3. 2 tbsp Maple Syrup: Maple syrup acts as a natural sweetener and adds a distinct flavor to the muffins.
  4. 1 Flax or Chia ‘Egg’: This is a vegan egg substitute made from chia seeds or ground flaxseeds mixed with water. It helps bind the ingredients together and adds moisture. It’s also a source of healthy fats and fiber.
  5. 1 tsp Vanilla Extract: Vanilla extract enhances the overall flavor of the muffins.
  6. 4 tbsp Dairy-Free Milk: Dairy-free milk (such as almond milk, soy milk, etc.) adds additional moisture to the batter.
  7. 1/2 Cup Blueberries: Blueberries add bursts of sweet and tangy flavor as well as antioxidants to the muffins.

Granola Topping:

  1. 4 tbsp Rolled Oats: These oats are used for the topping, adding texture and a bit of crunch.
  2. 1 tsp Maple Syrup: Maple syrup in the topping adds sweetness and helps the granola topping stick to the muffins.
  3. 1 tbsp Olive Oil: Olive oil in the topping contributes to the crispiness of the granola when baked.
Blueberry Banana Breakfast Muffins

Blueberry Banana Breakfast Muffins

Georgina Burgess
These Blueberry Banana Breakfast Muffins are a great grab-and-go breakfast, mid-morning snack or mid-afternoon pick-me-up. Naturally gluten free, plant based and super nutritious; they're the perfect snack. They're basically muffin versions of banana bread, but with the delicious addition of blueberries – I'm obsessed with the jammy texture!
Prep Time 15 minutes
Cook Time 25 minutes
Course Breakfast, Healthy Snack, Snack
Servings 9 muffins


  • 2 Cups Rolled Oats
  • 1/2 Cup Walnuts
  • 1.5 tsp Baking Powder
  • 1 Pinch of Salt
  • 2 Large Ripe Bananas
  • 1/3 Cup Light Olive Oil
  • 2 tbsp Maple Syrup
  • 1 Flax or Chia 'Egg' (1 tbsp chia seeds or ground flaxseed mixed with 3 tbsp water and left for 10 minutes to 'set')
  • 1 tsp Vanilla Extract
  • 4 tbsp Dairy Free Milk
  • 1/2 Cup Blueberries frozen or fresh

For The Granola Topping

  • 4 tbsp Rolled Oats
  • 1 tsp Maple Syrup
  • 1 tbsp Olive Oil


  • Preheat the oven to fan 180C
  • Grease a muffin tin with a little oil
  • Add your oats and walnuts to a blender or food processor and pulse until ground down to a rough flour
  • Add to a large bowl and stir in the baking powder and salt
  • Add the banana, olive oil, maple syrup, milk, vanilla extract and flax/chia egg to your blender and blend until smooth
  • Add this to your dry bowl and stir in
  • If the mixture seems to thick then add a little more milk
  • Spoon the mixture into the muffin tin so that they're 3/4 full. Push a few blueberries into each of them (about 4 or 5)
  • In a small bowl, mix the granola topping ingredients together
  • Sprinkle a little on top of each of the muffins
  • Bake for 25 minutes until golden brown
  • Leave to cool for 20 minutes before using a palette knife to loosen the muffins and remove each of them


Store in an airtight container in the fridge for up to 3 days
Keyword vegan breakfast, vegan snacks

Why Are My Blueberry Muffins Mushy?

Mushy blueberry muffins can be the result of a few factors in the baking process. Here are some potential reasons why your blueberry muffins turned out mushy based on the provided recipe:

  1. Baking Time and Temperature: One of the most common reasons for mushy muffins is underbaking. If your muffins are not baked long enough or at the proper temperature, they may remain moist and mushy on the inside. Make sure to follow the recommended baking time and temperature in the recipe.
  2. Moisture Content: Blueberries contain a lot of moisture, and if they release too much moisture during baking, it can lead to a mushy texture. This can be exacerbated if you’re using frozen blueberries, as they tend to release more moisture. To prevent this, you can try tossing the blueberries in a bit of flour before adding them to the batter. This helps absorb excess moisture.
  3. Ingredient Measurements: Accurate measurements are crucial in baking. Using too much wet ingredients, like bananas, oil, or dairy-free milk, can lead to an overly moist and mushy texture. Make sure you’re using the correct measurements for all the ingredients.
  4. Mashing the Bananas: While the recipe calls for ripe bananas, if they are excessively ripe and very mushy when mashed, they can add too much moisture to the batter, leading to mushy muffins. If your bananas are extremely soft, consider reducing the amount slightly or adjusting other wet ingredients.
  5. Overmixing: Overmixing the batter can lead to the development of gluten, resulting in a dense and gummy texture. Mix the batter until just combined after adding the dry ingredients, and avoid overmixing.
  6. Chia/Flax ‘Egg’ Hydration: The chia or flax ‘egg’ mixture should have a gel-like consistency after sitting for 10 minutes. If the mixture is too watery, it can add excess moisture to the batter. Make sure the chia seeds or flaxseeds have properly absorbed the water.
  7. Improper Cooling: Allowing the muffins to cool properly after baking helps set their structure. If you remove the muffins from the oven too early or place them in an airtight container while still warm, the trapped steam can make them mushy.
  8. Altitude and Humidity: Baking can be affected by factors like altitude and humidity. Adjustments in baking time and temperature might be necessary if you’re baking in an area with high humidity or at a different altitude.

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  1. Your website has seriously been my quarantine life saver! I stumbled upon it a few months ago, but just tried my first recipe a couple week ago. I am, now on the 5th recipe and they are all total winners! So much flavor with simple steps.

    1. ginaburgess96 says:

      Aww thank you so much for sharing! This means the world. I’m so glad they’ve been of use! Stay safe xx

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