The only gluten-free blueberry banana muffin recipe you’ll ever need; a one bowl wonder! No mixer required for these super moist blueberry banana muffins. Dairy-free and no refined sugar option.
We eat a lot of bananas in my home, but there is always a few that get a little too ripe for my kid’s liking. So what’s a mama to do? I make gluten-free banana blueberry muffins!
How To Make Gluten-Free Blueberry Banana Muffins
A one bowl wonder that is super easy, you don’t even need a mixer. You can quickly whip up these super moist gluten-free blueberry banana muffins with just a fork and a spoon.
Step 1- Mash the bananas until smooth and stir in baking soda and allow to sit for 1-2 minutes. Allowing the mashed bananas and baking soda to sit for at least 2 minutes before adding it to the rest of your ingredients is key to what makes these gluten-free cookies so light and fluffy. (photo 1)
Step 2- Add all the other ingredients and stir. (photo 2)
Step 3- Scoop the muffin batter into a lined muffin pan. Bake at 350° F for 20 minutes. (photo 3)
Really, it’s that easy!
Tips For Making The Perfect Muffins
Always bake with ingredients that are at room temperature. Cold ingredients do not mix as well with room-temperature ingredients.
For uniformed sized muffins, I always use an ice cream scoop. It makes it nice and easy to get the perfect amount in the baking pan. I also like to use cupcake liners to keep the muffins from sticking to the pan.
Gluten-Free Flour
These gluten-free muffins were made with a rice flour blend. I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
Pro Tip For Measuring Flour
The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
Dairy-Free Baking
I have also included a dairy-free option to my gluten-free blueberry banana muffin recipe. My husband, my youngest son, and I are all dairy-free.
I promise it is just as delicious made with the coconut oil or dairy-free butter. Some of my favorite dairy-free alternatives that I like to bake with is almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.
So, you too can enjoy a gluten-free and dairy-free blueberry banana muffin.
Refined Sugar-Free Baking
I also like to bake with no refined sugar as well. My favorite refined sugar-free options to bake with is either pure maple syrup or honey.
Easy Gluten-Free Blueberry Banana Muffins {Dairy and No Refined Sugar Option}
The only gluten-free blueberry banana muffin recipe you’ll ever need; a one bowl wonder! No mixer required for these super moist banana blueberry muffins. Dairy-free and no refined sugar option.
Use baking cup liners or cooking spray for the muffin tin.
In a mixing bowl, mash the ripe bananas with a fork until completely smooth.
Add the baking soda and stir to combine with the mashed bananas. Allow the mixture to sit for 1 to 2 minutes.
Stir the melted butter (or melted coconut oil for dairy-free) into the mashed bananas.
Stir in the sugar (or pure maple syrup), salt, beaten eggs, and pure vanilla extract.
Mix in the gluten-free flour, cinnamon and xanthan gum (leave out the xanthan gum if your flour already has it).
Gently stir in blueberries.
Scoop the batter into baking cups lined/cooking sprayed muffin tin. I like to use a greased ice cream scoop.
Bake for 15-20 minutes at 350 °F, or until a tester inserted into the center comes out clean. Please watch your oven because all ovens are different.
Allow the muffins to cool. Enjoy! Store in an airtight container.
Recipe Notes
Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. I like Pillsbury gluten-free.
The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.
Tips:
Allowing the mashed bananas and baking soda to sit for at least 2 minutes before adding it to the rest of your ingredients is key to what makes these gluten-free cookies so light and fluffy.
For dairy-free: use coconut oil or Smart Balance butter.
For no-refined sugar option: use pure maple sugar
Always bake with ingredients that are at room temperature.
I always use a greased ice cream scoop. It makes it nice and easy to get the perfect amount in the baking pan. I also like to use cupcake liners to keep the muffins from sticking to the pan.
Store in an air-tight container.
Mama says, "Check all of your labels."
Nutrition Facts
Easy Gluten-Free Blueberry Banana Muffins {Dairy and No Refined Sugar Option}
Amount Per Serving (1 muffin)
Calories 169Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 3g15%
Cholesterol 40mg13%
Sodium 148mg6%
Potassium 120mg3%
Total Carbohydrates 27g9%
Dietary Fiber 2g8%
Sugars 13g
Protein 2g4%
Vitamin A4.3%
Vitamin C4.1%
Calcium1.7%
Iron4.3%
* Percent Daily Values are based on a 2000 calorie diet.
The best muffins I’ve ever had even before going gluten free. I’m honestly not even a fan of blueberry and I was shocked how much I loved them. My friends, husband, and even my picky toddler loved them! Will definitely be making these again in the future. Thanks for sharing!
Thank you so much Jessica for the wonderful 5-star recipe review! I am so happy that everyone loved the muffins. I totally understand about having a picky toddler and I have a picky eater too. These are one of my family’s favorites muffins. You are so welcome, I love sharing what I make for my family. Thanks again!
Hi Jennifer! I have never tried flax eggs with this recipe. I have only test baked with Bob’s Red Mill egg replacer. If you try it with the flax eggs will you please let me know how it turns out?
Absolutely delicious everyone in my family loved it???? I’m actually making it again as we speak & my daughter will be taking some to school for her friends to try???? ty for this awesome recipe ????????
I am so happy that you and your family loved the muffins! I hope your daughter’s friends enjoy them too. Thank you so much Stephanie for the wonderful recipe review.
Thank you so much Pam for the wonderful 5-star recipe review! I am so happy that you enjoyed the muffins. I have never tried it with nuts, but I do love nuts in my muffins. I’ll have to give it a try. I am glad to hear that the baking powder worked instead of the zanthum gum. Thank you again!
I just made these with compliments gf flour blend and liquid coconut oil and maple syrup (1/3 ) of a cup. They are delicious and super moist. Thank you for the recipe. I am celiac and I love this muffin.
Thank you so much Barbara for the 5-star recipe review! I am so happy to hear that you enjoyed the muffins and that they were moist and delicious. You are so welcome, I love sharing what I make for my family. Thanks again!
My adult son has been eating gluten free the past year and he really liked these when I made them for him. I like to pump up the flavor a bit so doubled the cinnamon and sprinkled some diced, candied ginger on the tops – yum!
Thank you so much Ann for the 5-star recipe review! I am so happy to hear that your son enjoyed the muffins. I am going ti have to try the candied ginger and more cinnamon. It sounds yummy! Thanks again!
Turned out great the first time I made them for a brunch on Easter. Will definitely make them again! I used Bobs Red Mill Gluten Free 1-to-1 baking flour.
Thank you so much Jenny for the wonderful 5-star recipe review! I am so happy that you enjoyed the muffins and that you will be making them again. I am glad that the Bob’s Red Mill 1-to-1 flour worked well with the recipe. I always like to hear what other gluten-free flours work with my recipes. Thank you again!
June 23,2019 made these muffins. Used 1/4 C fresh BC blueberries to help keep muffins low oxalate as possible. Oven set to 375 for 20 min. My middle rack. Used muffin liners. Used monk fruit sweetener in place of sugar. Used egg replacer for 2 eggs Bobs Red Hiil as well as Gluten free flour blue bag. Checked bottoms not quite done. Set on bottom rack 5 min 375. Checked More adjustments needed
Hi Micael! Thank you so much for the 5-star recipe review. Thank you for letting me know what adjustments you made making the muffins. I have not baked using monk fruit or an egg-replacer with this recipe. I do like using frozen blueberries better because fresh blueberries often pop or settle to the bottom when baking. Thank you again!
I made these again but their even better this time. Set my oven to 360F. I used the muffin liners again. Really pleased with these. Muffins on the bottom rack for 15 min and middle rack for 5 min. I’ll see if I can post a pic on social media.
Thank you so much for the awesome 5-star recipe review! I am so happy that you enjoyed the muffins again. I would love to see the picture of the muffins. Thanks again and happy baking!
Thank you Crystal for the awesome 5-star recipe review! I am so happy that you and your family loved the muffins and that they were easy to make. Thank you again!
Hi I want to make this for my grand daughter who has limited safe foods. I need to replace baking soda with lemon juice. How much would yourecommend for your 12 serving bannana blueberry recipe? I was going to use almond flour & coconuta nut oil & honey. Does those ingredients sound ok together?
Hi Dianne! If you are going to use almond flour I would highly recommend making my Paleo Blueberry Banana Muffins recipe. The Paleo muffins use almond flour and honey in the recipe. The general rule is 1 teaspoon of lemon juice for every 1/2 teaspoon of baking soda. So you will need 2 teaspoons of lemon juice to replace the 1 teaspoon of baking soda in the recipe. I have never tried the recipe with lemon juice instead of baking soda, so please let me know how it turns out. I hope your granddaughter enjoys the muffins!
Best gluten-free muffin recipe EVER. No one in my fam knew the difference, and I could indulge without pain. Definitely recommend (and definitely add fresh blueberries!).
Thank you so much Kristi for the awesome 5-star recipe review! You really made my day.???? I am so happy that everyone enjoyed the muffins and that they are the best gluten-free muffins. Thank you again!
Hi Margaret! I have not tried this recipe with honey, but I have baked other muffins with honey. If you try it, please let me know how they turn out? I hope you enjoy the muffins!
Jessica says
The best muffins I’ve ever had even before going gluten free. I’m honestly not even a fan of blueberry and I was shocked how much I loved them. My friends, husband, and even my picky toddler loved them! Will definitely be making these again in the future. Thanks for sharing!
Audrey says
Thank you so much Jessica for the wonderful 5-star recipe review! I am so happy that everyone loved the muffins. I totally understand about having a picky toddler and I have a picky eater too. These are one of my family’s favorites muffins. You are so welcome, I love sharing what I make for my family. Thanks again!
Jennifer says
Hi, I’m egg free- would flax eggs work ok with this? Or is there another suitable egg sub?
Audrey says
Hi Jennifer! I have never tried flax eggs with this recipe. I have only test baked with Bob’s Red Mill egg replacer. If you try it with the flax eggs will you please let me know how it turns out?
Stephanie says
Absolutely delicious everyone in my family loved it???? I’m actually making it again as we speak & my daughter will be taking some to school for her friends to try???? ty for this awesome recipe ????????
Audrey says
I am so happy that you and your family loved the muffins! I hope your daughter’s friends enjoy them too. Thank you so much Stephanie for the wonderful recipe review.
Pam says
Added nuts and baking powder.
We rarely use zanthum gum and this worked great!!
Audrey says
Thank you so much Pam for the wonderful 5-star recipe review! I am so happy that you enjoyed the muffins. I have never tried it with nuts, but I do love nuts in my muffins. I’ll have to give it a try. I am glad to hear that the baking powder worked instead of the zanthum gum. Thank you again!
Barbara McDormand says
I just made these with compliments gf flour blend and liquid coconut oil and maple syrup (1/3 ) of a cup. They are delicious and super moist. Thank you for the recipe. I am celiac and I love this muffin.
Audrey says
Thank you so much Barbara for the 5-star recipe review! I am so happy to hear that you enjoyed the muffins and that they were moist and delicious. You are so welcome, I love sharing what I make for my family. Thanks again!
Ann says
My adult son has been eating gluten free the past year and he really liked these when I made them for him. I like to pump up the flavor a bit so doubled the cinnamon and sprinkled some diced, candied ginger on the tops – yum!
Audrey says
Thank you so much Ann for the 5-star recipe review! I am so happy to hear that your son enjoyed the muffins. I am going ti have to try the candied ginger and more cinnamon. It sounds yummy! Thanks again!
Jenny says
Turned out great the first time I made them for a brunch on Easter. Will definitely make them again! I used Bobs Red Mill Gluten Free 1-to-1 baking flour.
Audrey says
Thank you so much Jenny for the wonderful 5-star recipe review! I am so happy that you enjoyed the muffins and that you will be making them again. I am glad that the Bob’s Red Mill 1-to-1 flour worked well with the recipe. I always like to hear what other gluten-free flours work with my recipes. Thank you again!
Michael Cade says
June 23,2019 made these muffins. Used 1/4 C fresh BC blueberries to help keep muffins low oxalate as possible. Oven set to 375 for 20 min. My middle rack. Used muffin liners. Used monk fruit sweetener in place of sugar. Used egg replacer for 2 eggs Bobs Red Hiil as well as Gluten free flour blue bag.
Checked bottoms not quite
done. Set on bottom rack 5 min 375. Checked More adjustments needed
Audrey says
Hi Micael! Thank you so much for the 5-star recipe review. Thank you for letting me know what adjustments you made making the muffins. I have not baked using monk fruit or an egg-replacer with this recipe. I do like using frozen blueberries better because fresh blueberries often pop or settle to the bottom when baking. Thank you again!
Michael Cade says
I made these again but their even better this time. Set my oven to 360F. I used the muffin liners again. Really pleased with these. Muffins on the bottom rack for 15 min and middle rack for 5 min. I’ll see if I can post a pic on social media.
Audrey says
Thank you so much for the awesome 5-star recipe review! I am so happy that you enjoyed the muffins again. I would love to see the picture of the muffins. Thanks again and happy baking!
Karen says
Do you taste the banana in the recipe? If so is there a way to make it without the bananas. Don’t like the banana and blueberry taste together.
Audrey says
Hi Karen! Yes you taste the bananas in this recipe. I do have a traditional blueberry muffin recipe you could try. I hope you enjoy them!
Crystal says
I’m always looking for good vegan recipies (I’m vegetarian with vegan tendencies). This was very easy to make and the family loved it!
Audrey says
Thank you Crystal for the awesome 5-star recipe review! I am so happy that you and your family loved the muffins and that they were easy to make. Thank you again!
Dianne says
Hi I want to make this for my grand daughter who has limited safe foods. I need to replace baking soda with lemon juice. How much would yourecommend for your 12 serving bannana blueberry recipe? I was going to use almond flour & coconuta nut oil & honey. Does those ingredients sound ok together?
Audrey says
Hi Dianne! If you are going to use almond flour I would highly recommend making my Paleo Blueberry Banana Muffins recipe. The Paleo muffins use almond flour and honey in the recipe. The general rule is 1 teaspoon of lemon juice for every 1/2 teaspoon of baking soda. So you will need 2 teaspoons of lemon juice to replace the 1 teaspoon of baking soda in the recipe. I have never tried the recipe with lemon juice instead of baking soda, so please let me know how it turns out. I hope your granddaughter enjoys the muffins!
Kristi Northcutt says
Best gluten-free muffin recipe EVER. No one in my fam knew the difference, and I could indulge without pain. Definitely recommend (and definitely add fresh blueberries!).
Audrey says
Thank you so much Kristi for the awesome 5-star recipe review! You really made my day.???? I am so happy that everyone enjoyed the muffins and that they are the best gluten-free muffins. Thank you again!
Margaret says
Can you replace maple syrup with honey?
Audrey says
Hi Margaret! I have not tried this recipe with honey, but I have baked other muffins with honey. If you try it, please let me know how they turn out? I hope you enjoy the muffins!