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.
Gluten-Free Flour
These gluten-free crepes 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
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.
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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★Did you make this recipe? Please give it a star rating below in the comments!★
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.
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.
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."
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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/
Iva says
Those were delicious.
I don’t normally post comments but was so impressed by the taste of the muffins that I had to make an excuse.
I’ve made them for my husband who is celiac and dairy free and I have to admit I like them more than many other muffins I’ve made for myself before.
I used coconut milk and 1/4 white sugar and 1/4 coconut sugar. Didn’t have blueberries so used raspberries instead and added 5 min to the cooking time due to the added moisture from the frozen raspberries.
Delicious will definitely make again.
Audrey says
Thank you so much Iva for the wonderful 5-star review! I really appreciate you taking the time to post a comment. I am so happy you and your husband enjoyed the muffins! I have never tried them with raspberries, but that sounds divine! Thanks again!
Jess says
Hi there, I’m wanting to make these for my son’s birthday this Saturday. Can I freeze them? Or best to make fresh the night before? Thanks!
Audrey says
Hi Jess! These would be best to make fresh. I have never frozen the muffins. I hope you all enjoy muffins and your son has a happy birthday!
Paula says
These muffins were so easy to make . Very moist and super delicious . This will be my go to GF/DF muffin
Audrey says
Thank you so much Paula for the wonderful 5-star recipe review! I am so happy that you enjoyed the blueberry banana muffins. It’s one of my and my family’s favorite muffins. Thanks again!
Paula Moerschfelder says
These muffins are Delicious and super moist !
An excellent GF/DF muffin that will be my go to.
Audrey says
Thank you so much for the wonderful 5-star recipe review Paula! It makes me so happy to hear that you enjoyed the muffins. It’s one of mine and my family’s favorites. Thank you again!
Cindy Crawford says
This recipe has become the family favorite!
We have dairy and gluten intolerance issues.
I use King Arthur GF flour, coconut oil and less than a 1/4 cup of maple syrup. I do add a cup of frozen blueberries along with the mashed bananas. Muffins turn out perfectly every time. Fantastic recipe!!!!! Thank you.
Audrey says
Thank you so much Cindy for the wonderful recipe review! It makes me so happy to hear that these muffins are one of your family’s favorite. I make them dairy-free also, as 3 of us are dairy-free in my family. You are so welcome, I love sharing what I make for my family.
Rosemary says
Wow! These muffins are delicious! The texture is excellent, the flavor is amazing,…thanks for posting this!
Audrey says
Thank you so much Rosemary for the wonderful 5-star recipe review! I am so happy that you enjoyed the muffins. You are so welcome I love sharing what I make for my family.
Mollie says
These are super yummy! Made them with butter and maple syrup. Definitely will make again and again!
Audrey says
Thank you so much Mollie for the wonderful 5-star recipe review! I am so happy that you enjoyed the blueberry banana muffins. I am glad that you will make them again. Thanks again!
Kathryn says
Delicious! Made with GF flour along with coconut flour and butter.
They came out fluffy and moist.
Audrey says
Thank you so much Kathryn for the wonderful 5-star recipe review! I am so happy that you enjoyed the blueberry banana muffins and that they were fluffy and moist. Thank you again!
Rita Payette says
Yummy and moist and so easy. Definitely will make it often. Thank you.
Audrey says
Thank you Rita for the wonderful 5-star recipe review! I am so happy that you enjoyed the muffins. You are so welcome I love sharing what I make for my family. Thank you again!
L Currie says
Amazing, the best gluten and egg free muffins I’ve made! Fluffy and moist with great flavor. I used ground flax with water instead of the egg and Robin Hood gluten free flour. They froze and thawed to perfection.
Audrey says
Thank you so much for the wonderful 5-star recipe review! I am so happy that you enjoyed the muffins. I am glad that they were able to be egg-free using flax and water and that they were frozen and thawed with great results. I have never tired Robin Hood gluten-free flour before, I will have to look for it. Thank you again!
Julia says
Oops! Forgot the stars! These were wonderful! I made them with 1/4 cup of maple syrup and 1/4 cup of coconut sugar. Next time I’m going to try with another sugar substitute. They weren’t too sweet! Kids loved them 😉.
Audrey says
Thank you so much Julia for the wonderful 5-star recipe review! I am so happy that you and your kids enjoyed the muffins. Please let me know what other sugar substitutes you try. I’ve made the recipe with granulated sugar, honey, and pure maple syrup. Thanks again!