Easy Gluten-Free Blueberry Banana Muffins {Dairy-Free and Refined Sugar Free Option}

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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.

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Gluten-Free Blueberry Banana Muffins

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.

More Gluten-Free breakfast Recipes To Try!

• Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}
• Gluten-Free Buttermilk Biscuits {Dairy-Free Option}
• Easy Gluten-Free Banana Bread {Dairy-Free Option}

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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.

Course Breakfast

Cuisine American

Keyword gluten-free blueberry banana muffins, gluten-free dairy-free blueberry banana muffins

Prep Time 5 minutes

Cook Time 20 minutes

Servings 12 muffins

Calories 169 kcal

Author Audrey from Mama Knows Gluten Free

Ingredients

• 2 to 3 very ripe bananas , mashed
• 1/3 cup melted unsalted butter , or 1/3 melted coconut oil or Smart Balance butter for dairy-free option
• 1 teaspoon baking soda
• 1 1/2 cups gluten-free flour (I like Pillsbury gluten-free flour)
• 1/4 teaspoon xanthan gum , leave out if your flour already has it in it
• pinch salt
• 1/2 cup granulated sugar , or 1/2 cup of pure maple syrup for no refined sugar option
• 1/2 teaspoon cinnamon
• 1 teaspoon lemon peel (optional)
• 2 large eggs , beaten
• 1 teaspoon pure vanilla extract
• 1/2-1 cup fresh or frozen blueberries , add as much or as little as you like

US Customary - Metric

Instructions

1. Preheat the oven to 350°F
2. Use baking cup liners or cooking spray for the muffin tin.
3. In a mixing bowl, mash the ripe bananas with a fork until completely smooth.
4. Add the baking soda and stir to combine with the mashed bananas. Allow the mixture to sit for 1 to 2 minutes.
5. Stir the melted butter (or melted coconut oil for dairy-free) into the mashed bananas.
6. Stir in the sugar (or pure maple syrup), salt, beaten eggs, and pure vanilla extract.

7. Mix in the gluten-free flour, cinnamon and xanthan gum (leave out the xanthan gum if your flour already has it).

8. Gently stir in blueberries.

9. Scoop the batter into baking cups lined/cooking sprayed muffin tin. I like to use a greased ice cream scoop.

10. 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.

11. 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 169 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 3g 15%

Cholesterol 40mg 13%

Sodium 148mg 6%

Potassium 120mg 3%

Total Carbohydrates 27g 9%

Dietary Fiber 2g 8%

Sugars 13g

Protein 2g 4%

Vitamin A 4.3%

Vitamin C 4.1%

Calcium 1.7%

Iron 4.3%

* Percent Daily Values are based on a 2000 calorie diet.

Thank you for sharing this recipe!