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Blueberry Banana Muffins with Walnut Struesel

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The best vegan and gluten-free blueberry muffins you've ever laid mouth on! Packed with granola and walnut streusel, they make the perfect portable breakfast or snack.



For the muffins:

  • 2 tbsp ground flaxseed + 6 tbsp water
  • 3 medium overripe bananas
  • 1 tsp vanilla extract
  • 1 cup almond meal
  • 1 cup old-fashioned oats (use certified gluten-free if necessary)
  • 1/2 cup Udi’s vanilla granola
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1 cup blueberries (I used frozen)

For the streusel:

  • 1/4 cup walnuts, finely chopped
  • 2 tbsp Udi’s vanilla granola
  • 1 tbsp coconut sugar (or brown sugar)
  • 1 1/2 tbsp coconut oil, room temperature


  1. Preheat oven to 400F. Grease a muffin tin with cooking spray.
  2. Place flax and water in a small bowl. Stir and set aside.
  3. To make the streusel, place walnuts, granola, and coconut sugar in a small bowl, stirring to combine. Add coconut oil and mix together using your fingers until you have a crumbly mixture. Set aside.
  4. Place bananas and vanilla in a large mixing bowl and mash with a fork. Stir in flax mixture.
  5. Add almond meal, oats, granola, salt, cinnamon, and baking soda. Stir until just combined. Fold in blueberries.
  6. Spoon mixture evenly into muffin tin. Top each muffin with a sprinkling of the streusel mixture.
  7. Bake for about 25 minutes, or until a fork inserted into the center comes out clean. Allow muffins to cool for at least 20 minutes in tin on a cooling rack before removing from tin.
  8. Store in an air-tight container in the refrigerator.