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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Click 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 muffins 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 Banana Muffins
- Three mashed bananas are equals to 1 cup.
- 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}
Ingredients
- 2 to 3 very ripe bananas , mashed
- ⅓ cup melted unsalted butter , or ⅓ melted coconut oil or Smart Balance butter for dairy-free option
- 1 teaspoon baking soda
- 1 ½ cups gluten-free flour (I like Pillsbury gluten-free flour)
- ¼ teaspoon xanthan gum , leave out if your flour already has it in it
- pinch salt
- ½ cup granulated sugar , or ½ cup of pure maple syrup for no refined sugar option
- ½ teaspoon cinnamon
- 1 teaspoon lemon peel (optional)
- 2 large eggs , beaten
- 1 teaspoon pure vanilla extract
- ½-1 cup fresh or frozen blueberries , add as much or as little as you like
Instructions
- Preheat the oven to 350°F
- 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, dried lemon peel, 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.
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.
- 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 muffins so light and fluffy.
- For dairy-free: use coconut oil or Smart Balance butter.
- For no-refined sugar option: use pure maple sugar
- 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.
Nutrition
Karen says
I made a half portion of the recipe and used flaxegg instead of regular eggs. The kids loved it and asked for a full batch next time.
Rae says
SO Moist! Yum! …nice spin on a classic blueberry muffin.
Anna says
I love this recipe! I’ve made it several times with different variations. My roommate is a chocolate fiend and I’ve swapped the blueberries for mini chocolate chips and added chopped walnuts. It’s also delicious with the blueberries 🤤 moist, good structure, great flavor.
Sue Savage says
Delicious ‼️
Jess says
Success!!! Finally I’ve found an easy GF recipe that is delicious. My 13 month old has FPIES to wheat and I’ve been on a steep learning curve baking GF. I’m an Aussie and used Bobs Red Mill 1:1 baking flour, made them as mini muffins and baked @165 Celsius, fan forced for 14 minutes. They’re so good, the texture is lovely and my bub loves them. Can’t wait to try some more of your recipes.
Jessica says
Wonderful! I have made this recipe with and without blueberries. I use Bob’s Red Mill 1:1 GF and almond milk. I today made them in a mini muffin tin at 350 for about 20 minutes and they were so great!
DC says
I am new to your site and just made these a couple days ago. SO GOOD! They were moist and flavorful, and not grainy. I’m trying to restrain myself from eating too many in one go. My non-GF husband even loved them. Looking forward to trying more of your recipes! 🙂
Sharron says
This easy recipe gave me confidence to bake Gluten Free from scratch and not from a packet. I added sunflower seeds, LSA and Chia for extra goodness.
Stephi says
Absolutely delicious and so light!! Everyone was surprised they are gluten free!
Kim says
I’m back to make these for a second time! My gluten/dairy/egg free daughter enjoyed these, as well as the rest of the family. Obviously, I omitted the eggs, and substituted maple syrup for the sugar. Turned our delicious. Thank you! 5 stars!
Beth Queau says
Excellent muffins. Agree you’d not know they are gluten free. I used red mill one for one gluten free flour
Laura Rogers says
I need to thank you for this recipe. I’ve been making it for YEARS and it never ever fails. Perfectly exactly as is, and is also very forgiving. Gluten free can be difficult, so I appreciate you posting this “keeper”. Delicious!
Cindy Crosson says
Great recipes yum
Libby B says
❤️Love this recipe, I use less than 1/2 cup coconut sugar and then add a handful of 50% reduced sugar cranberries. Successful muffins every time!
Amy says
These are amazingly good! This recipe is a keeper.
Lisa says
Fabulous recipe… I used Freee GF plain flour, mixed with some oat flour I wanted to use up… beautiful!
Kristen says
Delish!
LORI says
I just made these muffins. They are very good and will make again
Ashley M. says
This was amazing! It is my favorite blueberry recipe I’ve tried. Question for Audrey, do you think these would freeze well if I made some in advance?
Chessa says
These turned out amazing!! I used coconut sugar instead of granulated sugar and they were delicious.
Marie says
Used garbanzo and fava flour and they turned out great! I also accidentally put baking powder in, then realized so also added baking soda. Still tasty and fluffy!!! I am not GF, but wanted to have a GF muffin for breakfast time. These are delish!!
Jacqueline says
The best!
Jenel says
My son was just diagnosed as celiac and baking has been a nightmare but this is the second recipe in a week I’ve used of yours and it’s phenomenal! We did waffles on Tuesday and these muffins today!! They weren’t gritty or dry!!!! Def sticking close to your page!! Thanks!!!
Lisa Grimes says
I made these today and subbed cherries for the blueberries since that is what I had in my freezer. They are so moist, fluffy and delicious. They are by far the best gf muffin recipe I have made. They are super easy to make. I can’t wait to try them with blueberries next.
Andrea Pemberton says
These are so easy and so delicious. I used raspberries instead of blueberries bc that’s what I had on hand and wow! Talk about delicious little flavor bombs! They are a little wetter than blueberries so be aware of that if you use them.
Laura says
My 8 year old and picky 3 year old gave this 2000 thumbs up.
Anna E says
Impressed, as always, with your recipe! I subbed 1/4 cup sucralose and 1/4 cup maple syrup for the sugar, and they turned out lovely! Thanks for all of the tasty gluten free recipes!
Gluten cook says
Excellent easy to follow for a first timer gluten free recipe. We loved it
Megan says
Obsessed with these. I am not GF but they fall into my moistest muffin ever category! We do a chocolate chip version that my kids and husband love.
Buffi says
Delicious, moist, light!
Jessamyn says
So yummy! I used half that amount of coconut sugar and they were still delicious! Thanks
Bethany says
Wow! Every time I have tried to make gf df sf muffins, I end up with delicious muffins right out of the oven and rocks the next day. These, tho. I am so thrilled that I don’t have to eat 12 muffins in one sitting! Super moist and delicious! Thank you thank you thank you!
Wendy Yax says
I have made these muffins several times and I love them!
Ellen says
These are the best gf banana muffins I have ever made!
Leanne Watson says
Love love love
Ange says
I don’t bake much, but made these for a picnic. My gluten free and diabetic friend loved them. It was great meeting there needs while still having really tasty muffins. Thanks so much!
Brandy says
The kids loved the muffins, and are asking for them again! Very easy recipe, and great way to use the frozen bananas.
Becky says
This is the best banana muffin recipe I’ve ever made. My sister couldn’t even tell it was gluten-free. Thank you!
Alex B says
This is one of the best finds and my bf and I are addicted! So easy to follow and perform. Thank you!