These Mini Blueberry Muffins are the perfect bite-sized treat! Packed with sweet juicy blueberries and free from gluten and refined sugar, these vegan muffins are a delightful guilt-free indulgence you can enjoy any time of day!

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Why You Will Love This Recipe
- Easy Recipe: The muffin batter mixes up in one bowl for easy cleanup of this mini blueberry muffins recipe!
- Refined Sugar-Free: These blueberry mini muffins are made without any white sugar and are naturally sweetened with banana and maple syrup instead.
- Vegan & Gluten-Free: There are no dairy, eggs, or gluten in these muffins, making them perfect for those with food allergies or sensitivities.
If you love blueberries, be sure to check out my Blueberry Bread, Vegan Blueberry Muffins, Blueberry and Apple Crumble, Blueberry Pancakes, Blueberry Chia Breakfast, and Blueberry Elixir Smoothie next.
Or if you just love vegan muffins check out my Vegan Pumpkin Muffins, Double Chocolate Chip Muffins, Lemon Poppy Seed Muffins or my Vegan Strawberry Muffins.
Ingredients
Here's a look at the simple ingredients you need to make this mini blueberry muffin recipe. Be sure to check the recipe card for the full list and quantities you will need for each item.

- Mashed Banana: Works as both an egg replacer and natural sweetener in this mini muffins recipe.
- Maple Syrup: Used to sweeten the muffins.
- Melted Coconut Oil: Adds fat and keeps the muffins moist.
- Cashew Butter: Adds healthy fats and protein to the muffins.
- Vanilla Extract: Offers a hint of vanilla flavor and helps to enhance the other flavors.
- Oat Flour: Forms the foundation for the muffins in place of traditional all-purpose flour. You can purchase packaged oat flour or make your own by pulsing rolled oats in a food processor.
- Old-Fashioned Rolled Oats: Used in addition to the oat flour to provide texture to the muffins.
- Baking Powder: Leavening agent to help the muffins rise as they bake.
- Cinnamon: Adds a hint of cinnamon flavor to the mini muffins.
- Frozen Blueberries: You’ll want to use mini blueberries for best results.
Variations
- Cashew Butter: Feel free to swap the cashew butter with another nut butter such as almond or peanut butter. (slight flavor differences with either of those options though)
- Nut-Free: You can easily make these blueberry muffins nut-free by using sunflower seed butter instead.
- Lemon Blueberry Mini Muffins: Mix in 1 tablespoon of lemon juice and 1 tablespoons lemon zest to add a bright lemony flavor to the muffins.
How to Make Mini Blueberry Muffins
Step 1: Preheat your oven to 375° F and grease a 24-cup mini muffin tin with non-stick cooking spray.

Step 2: Mash the bananas and place them in a mixing bowl.

Step 3: Add mashed banana, maple syrup, melted coconut oil, cashew butter, and vanilla to a large mixing bowl and whisk until well combined.

Step 4: Add oat flour, rolled oats, baking powder, and cinnamon and fold to combine.

Step 5: Gently fold the mini blueberries into the batter.
Step 6: Scoop the batter into the wells of the greased muffin tin. Bake for 17 minutes. Allow the muffins to cool for 10 minutes before serving.

Expert Tips
- Use certified gluten-free oats: Although oats are naturally gluten-free, there is a risk of cross-contamination when using non-certified oats. If needed, be sure to use certified gluten-free rolled oats and oat flour.
- Make your own oat flour: If you don’t want to use store-bought oat flour or can’t find it, it’s super easy to make your own. Simply place the rolled oats in a food processor or blender and pulse or blend until the oats turn into a fine powder.
- Use refined coconut oil: To keep the muffins from having a coconut flavor, you’ll want to avoid using unrefined coconut oil and stick to refined coconut oil instead.
- Serve for breakfast or a snack: These tasty vegan muffins are perfect for breakfast on the go and also make a great afternoon snack with a glass of homemade oat milk or almond milk.
- Storing: Store the vegan muffins in an airtight container at room temperature for 2-3 days. You can also freeze them for up to 3 months.
Recipe FAQs
Not only are ripe bananas easier to mash, they’re also sweeter! The bananas should be yellow with some brown specks or spots. If they’re not ripe enough, you can mash them the night before and refrigerate them overnight, which will allow them to ferment and produce more sugar.
To get the proper measurement, you’ll want to mash your bananas first and then scoop the mashed banana into a measuring cup and level it off.
The muffins are done when a toothpick inserted in the center of one comes out with just crumbs and no batter on it.
This can be the result of too much flour or not enough fat. Be sure to properly measure the oats and oat flour, coconut oil, and cashew butter.
Once the top looks slightly golden on mini muffins or when you insert a toothpick into the center and it comes out clean.
Sometimes you will get more rise from a muffin if you are using baking powder and you let the batter rest because baking powder is double acting, first when it comes into contact with liquid and second when it gets hot aka: baked. For these vegan mini blueberry muffins though it is not necessary.

More Vegan Muffin Recipes


Mini Blueberry Muffins
Equipment
- mixing bowl
- whisk
- Measuring spoons
- Measuring spoons
- high speed blender or food processor
- muffin tin
Ingredients
- ¾ cup mashed ripe banana (mash the banana and then measure it)
- ½ cup pure maple syrup
- 4 tablespoons melted coconut oil
- 1 tablespoon cashew butter
- ½ teaspoon vanilla extract
- 1 ½ cup old fashioned rolled oats (processed into flour-or 1 ½ cups oat flour)
- ⅔ cup old fashioned rolled oats (left whole)
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ cup frozen mini blueberries
Instructions
- Preheat the oven to 375° F and spray a muffin tin (about 22 holes) with non- stick spray.
- Prep: Add the 1 ½ cups oats to a food processor and pulse until broken up and forms a chunky flour consistency.
- In a large mixing bowl add the banana and mash it really well with a fork.
- Add in the maple syrup, coconut oil (melt in the microwave 10 second intervals if it’s not already liquid) and vanilla and whisk together.
- Add the oat flour, whole oats, baking powder, and cinnamon and fold everything together until well combined but not overly mixed.
- Add frozen mini blueberries and gently fold into the batter.
- Scoop into about 24 mini muffin holes and place in the oven to bake for 17 minutes.
- Let cool 10 minutes and serve immediately or store in a sealed container for 2-3 days.
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