Banana Blueberry Walnut Muffins (gluten & dairy free, vegan)
Prep time
Cook time
Total time
These muffins are a modified version of the classic Banana Chocolate Chip muffins (also gluten and dairy-free!)
Recipe type: gluten-free baking
Serves: 12-16 muffins
  • 2 ½ cups brown rice flour
  • ½ cup tapioca starch
  • ¼ cup ­each brown & raw cane sugar
  • 2 tsp baking powder
  • 1 ½ tsp xanthan gum (*see the 'A word about xanthan gum' post for substituting xanthan gum)
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups mashed ripe bananas
  • 1 cup vanilla ‘mylk’ (rice, almond, coconut, hemp, etc)
  • ¼ cup coconut oil, melted
  • 1 tsp vanilla
  • 1-2 cups frozen or fresh blueberries
  • 1 cup walnut pieces
  1. Preheat oven to 375 F. Lightly oil muffin tins or line with paper cups.
  2. In a large bowl, combine brown rice flour, tapioca starch, sugar, xanthan gum, baking soda, baking powder & sea salt. Mix together well.
  3. Place bananas in a 4 cup measuring cup or bowl, and mash with a fork. It should measure about 2 cups.
  4. Add melted coconut oil to dry ingredients and stir vigorously until there are several small clumps (it doesn't have to be perfect, it's just one way to avoid the melted coconut oil from clumping when colder ingredients are added).
  5. Mix milk & vanilla into mashed bananas.
  6. Pour wet ingredients into dry ingredients bowl and mix together. Fold in blueberries and walnuts.
  7. Spoon batter into muffin tins until about ¾ to full (for smaller muffins, or completely full for larger muffins). Bake at 375 F for about 20-25 mins.
  8. Gently take muffins out of muffin tin (may need to loosen sides with a knife) and place onto wire rack to cool.
  9. Enjoy!
Recipe by Naturopathic By Nature at