Vegan Blueberry Banana Bread Muffin Tops

5 from 4 reviews

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!


  • 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


  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper
  2. Mix together the banana, nut butter and vanilla until smooth
  3. Mix in flour and baking powder until fully combined (it will be thick!!)
  4. 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
  5. Bake in oven for 15-17 minutes (or until golden edges)
  6. Allow the muffin tops to cool for 5 minutes then enjoy!


*Store leftovers in airtight container for 5 days or freezer for 2 months

  • Author: Rachel