These gluten-free vegan blueberry banana muffins are soft, naturally sweet, and made with wholesome ingredients like oat flour, ground walnuts, ripe bananas, Medjool dates, and fresh blueberries. Baked to perfection with no oil and no refined sugar, they’re a nourishing option for breakfast or snacking. High in fiber and healthy fats, these muffins are weight loss–friendly, diabetes-friendly, and supportive of stable blood sugar levels, making them suitable for a lupus-friendly, plant-based diet as well. Naturally sweet, satisfying, and perfect for meal prep.
In a large mixing bowl, combine the oat flour, ground walnuts, and chopped dates. Mix well and set aside.
In a blender or food processor, add the ripe bananas, blend until smooth and fully puréed.
Pour the banana purée into the bowl with the oat flour, dates and walnuts.
Add the vanilla extract and baking powder, then mix until everything is evenly combined and a thick batter forms.
Gently fold in the fresh blueberries, mixing just until incorporated.
Let the batter rest for 10 minutes to allow the oat flour to hydrate.
Divide the batter evenly into a lined muffin pan.
Bake at 400°F (200°C) for 20–25 minutes, or until the tops are golden and lightly crisp.
Remove from the oven and allow the muffins to cool slightly before serving.
Servings 12
Serving Size 1 muffin
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.