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 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!
Easy Gluten-Free Blueberry Banana Muffins In 3 Simple Steps
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 The Perfect Muffin:
- 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.
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.
Gluten-Free Banana Recipes
If you a big banana fan check out my gluten-free dessert and gluten-free breakfast recipes.
- Easy Gluten-Free Banana Bread {Dairy-Free Option}
- Banana Bread Cookies {Dairy-Free Option}
- Paleo Blueberry Banana Muffins {Gluten-Free, Grain-Free, Dairy-Free, No Refined Sugar}
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Easy Gluten-Free Blueberry Banana Muffins {Dairy and No Refined Sugar Option}
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 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
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 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 an 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.
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 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.
- Store in an air-tight container.
Mama says, "Check all of your labels."
Did you make a recipe? Tag @mamaknowsglutenfree on Instagram, Facebook or @mamaknowsgf on Twitter! I would love to see what you created!
Kate says
These look fantastic! Mouth watering!
Audrey says
Thank you so much! They are super moist and delicious.
Corrina says
Okay i mostly followed the directions using maple syrup, but i was out of xanthan gum so i used psyllium husk fiber powder in its place. Also after tasting the first muffins to come out i add liquid stevia which brought out a nicer blueberry flavor. I loved how they browned up nicely. I am not sugar free so without the stevia they were good with good texture; but once i added the stevia drops they are super yummy.
Audrey says
Hi Corrina! I am so glad that you tried my recipe. I’ve never used psyllium husk fiber powder before. It sounds like a good substitution. I like my muffins on the sweeter side too. I bet the Stevia drops added a nice extra sweetness. I’m am so happy that you enjoyed them!
Nova says
Just made them!!! I used a 1/4 c. of brown sugar and 1/4 c. of white sugar instead of all white! They’re excellent! They have the loveliest fluffy texture that’s very uncommon in gluten free baked goods. I’m a senior in college and gluten free snacks can be hard to come by, thank you so much!!!!!
Audrey says
Hi Nova! Thank you so much! It really makes my heart happy to hear that you enjoyed the muffins. It is definitely one of my favorite recipes. You are so welcome friend!
Cait says
Soooooo good! Thank you! These are yummy!
Audrey says
Thank you, Cait! You are so welcome. I love sharing what I make for my family.
Heather says
About how many calories would you say each muffin has if you use pure maple syrup? Any guesses?
Heather says
I also used coconut oil instead of butter.
Audrey says
Hi Heather! I use coconut oil too. I even found a butter flavored coconut oil at Walmart that I have started baking with.
Kim says
Great muffins, I used a 1/2 cup pure maple syrup instead of sugar. My husband and son, who are not gluten free loved them. Will definitely make these again.
Audrey says
Hi Kim! I am so glad that you and your family enjoyed them.
Jane Wells says
These sound great! Do you have any advice about making the recipe as a loaf instead of muffins? Thanks!
Audrey says
Hi Jane! I have not tried it as a loaf, but it should bake like banana bread. I would bake it for 50 minutes to 1 hour at 350 degrees. Just keep an eye on it. Enjoy!
Marcia says
Hi there , getting ready to make these , can’t use butter or coconut oil, can I use vegetable oil as replacement?
Audrey says
Hi Marcia! I have never made the recipe with vegetable oil, but I am sure it can easily replace the butter or coconut oil. I hope you enjoy them!
Marcia says
They turned out great!Used vegetable oil and egg beaters. Boys had them as brunch appetizer, rest were frozen or set aside for breakfast tomorrow. My track athlete son was excited as the muffins have everything he needs, antioxidants, carbs, and some potassium….thank you…
Audrey says
That makes me so happy to hear Marcia! You are so welcome. I love sharing what I make for my family.
Lisa Golden says
My family loved these! Really easy and they come out moist and flavorful! My kids aren’t GF or DF, but after they ate these told me they would try GF and DF with me. 🙂
Audrey says
I am so glad that you and your family enjoyed them, Lisa! This makes my heart so happy.
Heather says
Just made these! I used 2 drops of 100% lemon essential oil in place of the lemon zest. I also made these with the maple syrup and coconut oil like you suggested. They came out great!
Audrey says
Hi Heather! I am so glad that you enjoyed them. They are one of my favorite muffins. Thank you so much for taking the time to let me know. I love sharing what I make for my family.
beanpip says
I made these last night and they are all gone already! I am the only one in my family who needs to eat gluten
free and some things I make my family steers well clear lol! But these were great – sweet, moist, fluffy = beautiful! Thank you for the recipe! Love from my tiny Scottish kitchen xx
Audrey says
Hi! Thank you so much for taking the time to share with me that you and your family enjoyed the muffins! It really blessed me. They are one of my favorite muffins too. You are so welcome. I love sharing what I make for my family.
Jo says
Just made these. Wow they are amazing, thanks so much for the recipe. Only problem is I’ve had two already!!
Audrey says
Hi Jo! I am so happy that you enjoyed them. I have the same problem, they are one of my favorite muffins too. You just can’t stop at one.😉
Janet says
I just made these tonight. They came out amazing, moist and perfect sweetness using the maple syrup! Where can I see the nutrition on these muffins?
Audrey says
Hi Janet! I am so happy to hear that you enjoyed the muffins. I do not have a nutritional plugin for my blog yet. I’m still trying to decide on which one will work best for my blog. Thank you for asking. Please check back because I will make my decision soon.
Becca says
Thank you for this recipe! I have been searching for good gluten and dairy free recipes for my son and this one is amazing!!
Audrey says
Hi Becca! I am so happy you found a recipe for your son and that you enjoyed it! You are so welcome. I love sharing what I make for my family. I have lots of gluten-free and dairy-free recipes as I, my husband and youngest son is also gluten-free and dairy-free.
Nancy says
I just made the GF dairy free and used less maple syrup too!!! Next time I will use even less!
Beautiful, moist and flavourful!
Audrey says
Thank you so much, Nancy! I am so glad that you enjoyed them. I make them dairy-free and use the maple syrup too, so my whole family can enjoy them.
April says
These look fantastic!
Audrey says
Thank you so much April!
Marjory says
Love the sweetness of the banana in these muffins + the lemon peel!!! Delicious!
Audrey says
Thank you so much Marjory! I am so glad that you enjoyed them. They are one of my family’s favorite muffins.
Christina says
These were very good!!! I also like the Pillsbury GF flour, so that’s what I used, and since my son has some classmates with dairy intolerance, I made the dairy-free (coconut oil) version and refined sugar free version (maple syrup). While the GF flour naturally has a slightly grainier texture than wheat flour, I will say they came out nice and fluffy, springy and very moist. Perfect amount of sweetness and not at all dense. Thanks for an easy recipe… Would definitely make these again!!
Audrey says
Thank you so much Christina! This makes my heart so happy to hear. I love sharing what I make for my family. I also make them the dairy-free and no-refined sugar version for my family all of the time. It’s one of their favorite muffins.
Christina says
Whoops! Forgot to mention…. FIVE STARS!! 😉
Audrey says
Thank you so much Christina!
Tracy says
I made these using the ingredients and recipe exactly. I have to say, these are the best muffins I have ever made. My intention was to take them to work to share but my sweetheart just announced,, “I think these muffins need to stay at home. Just saying.” This recipe is a keeper!
Audrey says
Tracy you just made my night! It makes my heart so happy to hear when people enjoy the recipes that I make for my family. Thank you so much for the wonderful 5-star review!
Heather says
Do you know if they would turn out as lovely with Bob’s Red Mill gf baking flour? I am wanting to make these in the morning for my littles for breakfast (what I love the most about summer mornings!). Thanks for your help. 😉
Audrey says
Hi Heather! I have never tried the muffins with Bob’s Red Mill gluten-free baking flour. I know a lot of people use their gluten-free flour with excellent results. Just make sure to add the xanthan gum, if you are not using the Bob’s Red Mill cup for cup flour. I hope you enjoy the muffins!
Gina says
Has anyone tried flax eggs in this recipe? I am gluten free, sugar free, dairy and egg free. I have struggled to find a muffin recipe to not make a dough center.
Audrey says
Hi Gina! I have not tried this recipe with flax eggs. If you try it please let me know how they turn out. Thanks!
C Louise says
I made these with Bob’s Red Mill 1 to 1 gluten-free flour today. Came out great. Love the texture and taste. So soft! It was really easy. I am gf and df. Used df butter as well. Thanks for this recipe.
Audrey says
Thank you so much for the wonderful 5-star review C Louise! I am so happy that you enjoyed them! I also make them dairy-free. You are so welcome I love sharing what I make for my family.
Jenn Gaudreau says
Audrey, these are AMAZING. I make them with the coconut oil + maple syrup, and I’m already on my 3rd batch since discovering this recipe a few weeks ago. These are a total game changer for breakfast!!!!
Audrey says
Thank you so much Jenn for the wonderful 5-star recipe review! This makes my heart so happy to hear, I am so happy that you are enjoying the muffins.😊 I make them with the coconut oil and maple syrup for my family all of the time.
Bethany says
These muffins are legit!!!! Best blueberry muffins I’ve ever made, gluten free or otherwise. It’s been difficult to find gluten and dairy free recipes that don’t taste terrible, or at the very least just don’t taste “the same” as their original counterparts. These muffins are IT!!! My kids LOVE them! I know I will make these over and over again! Thank you!!!!!!!
Audrey says
Thank you so much Bethany for your amazing 5-star recipe review! You just made my day.😊It makes my heart so happy to hear that you and your kids enjoyed the gluten-free and dairy-free blueberry banana muffins! You are so welcome, I love sharing what I make for my family. Thank you again!
Kristina says
These were delicious!! I am always nervous baking with any gluten free flour blend, but these turned out great; I used flour blend from Sarah Bakes G Free blog.
Audrey says
Thank you so much Kristina for the wonderful 5-star recipe review! I am so happy that you enjoyed the muffins. I’ll have to check out Sarah’s gluten-free flour blend. I always use Pillsbury gluten-free. Thank you again!
Meagan says
Hi! I would love to try this but am wondering if I can substitute GF flour for almond or coconut flour? If so if it the same amount or different? Thanks 🙂
Audrey says
Hi Megan! Here is my recipe for a Paleo Blueberry Banana Muffin that uses almond flour. I hope you enjoy it. https://www.mamaknowsglutenfree.com/paleo-banana-blueberry-muffins/