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    Home » Breakfast

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

    Published: Jul 18, 2017 · by Audrey

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    Easy Gluten-Free Blueberry Banana Muffins

    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.

    6 gluten-free blueberry banana muffins with bananas and blueberries in the backgroundClick HERE to save the recipe to Pinterest!

    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!

    gluten-free blueberry banana muffins recipe steps photo collage

    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.

    2 Gluten-Free Blueberry Banana Muffins stacked on top of each other with a bite out of one with more muffins and bananas in the background

    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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    ★Did you make this recipe? Please give it a star rating below in the comments!★

    gluten-free banana blueberry muffins | mamaknowsglutenfree.com
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    5 from 123 votes

    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 169kcal
    Author Audrey from Mama Knows Gluten Free

    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
    US Customary - Metric

    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. 
    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 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.
    Mama says, "Check all of your labels."

    Nutrition

    Serving: 1muffin | Calories: 169kcal | Carbohydrates: 27g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 148mg | Potassium: 120mg | Fiber: 2g | Sugar: 13g | Vitamin A: 215IU | Vitamin C: 3.4mg | Calcium: 17mg | Iron: 0.8mg
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    Did you enjoy this recipe? Please give it a star rating below in the comments. Thank you!
    GET MY NEW COOKBOOK!Check out The Everything Gluten-Free & Dairy-Free Cookbook!
    DID YOU MAKE THIS RECIPE?Share a recipe pic with me and mention @MamaKnowsGlutenFree and use the tag #mamaknowsglutenfree!

     

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    © MAMA KNOWS GLUTEN FREE. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.

    Reader Interactions

    Comments

    1. Jess says

      April 30, 2022 at 2:59 am

      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.

      Reply
    2. Jessica says

      January 22, 2022 at 6:41 pm

      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!

      Reply
    3. DC says

      January 11, 2022 at 11:20 am

      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! 🙂

      Reply
    4. Sharron says

      January 11, 2022 at 5:01 am

      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.

      Reply
    5. Stephi says

      January 09, 2022 at 7:04 pm

      Absolutely delicious and so light!! Everyone was surprised they are gluten free!

      Reply
    6. Kim says

      December 05, 2021 at 7:13 pm

      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!

      Reply
    7. Beth Queau says

      October 07, 2021 at 3:55 pm

      Excellent muffins. Agree you’d not know they are gluten free. I used red mill one for one gluten free flour

      Reply
    8. Laura Rogers says

      September 09, 2021 at 6:54 pm

      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!

      Reply
    9. Cindy Crosson says

      August 27, 2021 at 6:02 pm

      Great recipes yum

      Reply
    10. Libby B says

      July 21, 2021 at 5:06 pm

      ❤️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!

      Reply
    11. Amy says

      June 27, 2021 at 8:57 pm

      These are amazingly good! This recipe is a keeper.

      Reply
      • Lisa says

        November 06, 2021 at 2:24 pm

        Fabulous recipe… I used Freee GF plain flour, mixed with some oat flour I wanted to use up… beautiful!

        Reply
    12. Kristen says

      June 21, 2021 at 5:43 pm

      Delish!

      Reply
    13. LORI says

      March 31, 2021 at 11:22 pm

      I just made these muffins. They are very good and will make again

      Reply
      • Ashley M. says

        May 27, 2021 at 4:36 pm

        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?

        Reply
    14. Chessa says

      March 28, 2021 at 7:27 pm

      These turned out amazing!! I used coconut sugar instead of granulated sugar and they were delicious.

      Reply
    15. Marie says

      March 16, 2021 at 1:07 pm

      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!!

      Reply
    16. Jacqueline says

      February 18, 2021 at 5:15 am

      The best!

      Reply
    17. Jenel says

      February 06, 2021 at 1:41 pm

      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!!!

      Reply
    18. Lisa Grimes says

      February 04, 2021 at 3:04 pm

      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.

      Reply
    19. Andrea Pemberton says

      January 31, 2021 at 3:00 pm

      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.

      Reply
      • Laura says

        August 22, 2021 at 8:39 am

        My 8 year old and picky 3 year old gave this 2000 thumbs up.

        Reply
    20. Anna E says

      January 26, 2021 at 2:06 pm

      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!

      Reply
    21. Gluten cook says

      January 24, 2021 at 4:34 am

      Excellent easy to follow for a first timer gluten free recipe. We loved it

      Reply
    22. Megan says

      January 23, 2021 at 8:40 am

      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.

      Reply
    23. Buffi says

      January 16, 2021 at 6:38 pm

      Delicious, moist, light!

      Reply
    24. Jessamyn says

      January 15, 2021 at 8:18 pm

      So yummy! I used half that amount of coconut sugar and they were still delicious! Thanks

      Reply
    25. Bethany says

      January 13, 2021 at 7:42 am

      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!

      Reply
    26. Wendy Yax says

      January 10, 2021 at 12:32 pm

      I have made these muffins several times and I love them!

      Reply
    27. Ellen says

      December 29, 2020 at 9:59 am

      These are the best gf banana muffins I have ever made!

      Reply
    28. Leanne Watson says

      December 18, 2020 at 12:19 pm

      Love love love

      Reply
    29. Ange says

      November 29, 2020 at 3:45 pm

      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!

      Reply
    30. Brandy says

      November 27, 2020 at 6:54 am

      The kids loved the muffins, and are asking for them again! Very easy recipe, and great way to use the frozen bananas.

      Reply
    31. Becky says

      November 11, 2020 at 10:23 pm

      This is the best banana muffin recipe I’ve ever made. My sister couldn’t even tell it was gluten-free. Thank you!

      Reply
    32. Alex B says

      October 13, 2020 at 9:33 am

      This is one of the best finds and my bf and I are addicted! So easy to follow and perform. Thank you!

      Reply
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    Audrey Roberts in a white kitchen for a profile photo

    I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of  The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.  Read More…

     

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