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.
Click HERE to save the recipe to Pinterest!
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 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}
Let’s Connect! You can FOLLOW ME on Facebook, Instagram, or Pinterest!
★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 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
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 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
Meg says
I have been searching for good gluten, dairy & refined sugar free recipes, not by choice but because of food allergies. Some have been terrible, others okay but these? These are delicious!!! I used Bob’s red mill 1 to 1, maple syrup and earth balance vegan butter for mine. The banana taste with the sweetness of the blueberries plus them being so moist is really great. Thank you for such a great recipe that tastes like all of the bad stuff is in it, without the bad stuff in it lol
Audrey says
Thank you so much for the awesome 5-star recipe review Meg! I am so happy that you enjoyed the muffins and they were moist and delicious. Thank you for sharing what brand of gluten-free flour you used, as I know it will help others. You are so welcome, I love sharing what I make for my family. Thanks again!