Vegan Blueberry Banana Bread Muffin Tops made with all gluten-free, nut-free and dairy-free ingredients. Plus you only need 5 ingredients to whip these up for an easy breakfast or snack idea!
Blueberry MUFFIN TOPS!!! Blueberries + banana bread + muffins is truly just perfection in every single way.
These muffin tops are going to have you guys swooning over your breakfast or snack. I know you guys are always looking for new and delicious breakfast options to prep. And I have a feeling that these muffin tops are going to be the new go-to for you. They are easy to make, so flipping tasty and what is not to love about eating blueberry banana bread muffin tops first thing in the morning?!
You can smear a little nut butter on top of these, pair them with your favorite yogurt or anything you want! I love serving them for Ez too and he loves anything with “ba boos” aka blueberries in them.
If you guys make these, let me know below!! I hope you guys love them as much as we do!
What ingredients you need to make these gluten-free blueberry muffin tops:
- Mashed banana
- Creamy nut butter (code RACHL for free shipping!)
- Vanilla extract
- Gluten-free oat flour
- Fresh or frozen blueberries
How to make healthier vegan muffin tops:
- Preheat oven to 350 degrees and line a baking sheet with parchment paper
- Mix together the banana, nut butter and vanilla until smooth
- Mix in flour and baking powder until fully combined (it will be thick!!)
- Fold in blueberries then scoop about 2-3 tablespoons (I used an ice cream scooper) into your hand and form into a “muffin top” and add to baking sheet, repeat for batter
- Bake in oven for 15-17 minutes (or until golden edges)
- Allow the muffin tops to cool for 5 minutes then enjoy!
A few of my other favorite healthier muffin recipes:
Life Changing Bakery-Style Blueberry Muffins (gluten-free)
Paleo Mandarin Orange Chocolate Chip Muffins
Chocolate Chip Oatmeal Muffin Tops (gluten-free)
The Best Paleo Cinnamon Roll Muffins
Vegan Blueberry Banana Bread Muffin Tops
Vegan Blueberry Banana Bread Muffin Tops made with all gluten-free and dairy-free ingredients. Plus you only need 5 ingredients to whip these up for an easy breakfast or snack idea!
Ingredients
- 3/4 cup mashed banana
- 1 teaspoon vanilla extract
- 1/2 cup creamy nut butter (code RACHL for free shipping!)
- 1 3/4 cup gluten-free oat flour
- 1 teaspoon baking powder
- 1/2 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper
- Mix together the banana, nut butter and vanilla until smooth
- Mix in flour and baking powder until fully combined (it will be thick!!)
- Fold in blueberries then scoop about 2-3 tablespoons (I used an ice cream scooper) into your hand and form into a “muffin top” and add to baking sheet, repeat for batter
- Bake in oven for 15-17 minutes (or until golden edges)
- Allow the muffin tops to cool for 5 minutes then enjoy!
Notes
*Store leftovers in airtight container for 5 days or freezer for 2 months
Share this recipe
Jen
I had no oat flour so I used quick cooking oats. My son also woke up so I was rushed and just made one giant muffin top and cut it like a pizza. It came out great and was a big hit!
Rachel
woohoo!! thank you!!
Danielle
Whipped these up in just a few minutes with my 2 year old and they are SO yummy! Glad you noted how thick the batter would be. Will definitely be adding these as a regular “treat!” Thanks for another great recipe!
Jenna Winnegge
Just made this this morning. It tasted delicious but my batter was more like a dough. I know you said thick but is it supposed to be that thick?
Rachel
it should be thick – a little less than cookie dough.
Emery
just made these and they are SO GOOD & so easy to make! thanks Rachel! ❤️