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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★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, 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
Ronda says
I was blessed with a good amount of blueberries and didn’t want them to go bad so I looked up several grain free, healthy recipes and chose this one, and I’m glad I did! The muffins are delicious thank you!
Jane Brook says
As a “not-a-muffin lover” I LOVED these muffins! I made them using Pamela’s artisanal gluten free flour is celiac) stevia to sweeten, (I’m diabetic) and sunflower oil instead of butter! They were beyond delicious…moist and tender! As a long-time regular baker, I bake g/f with such trepidation…these passed all my expectations! I will check your site every time I’m looking for a reliable recipe in future! Pat yourself on the back…fabulous recipe and result!
Liz says
LOOOOOVE this recipe! I did dairy free and no refined sugar options and they came out perfect!
Amber says
Perfect! I added toasted coconut flakes in and on top and they were great! So much less de se than many other recipes I’ve tried.
I mixed oat flour & almond flour.
D Kelly says
I used xylitol in place of sugar and reduced it by 1/2, which was perfect for me. make 6 LARGE muffins..and took about 35 minutes to cook due to size. Xylitol does not mess with your blood sugar. Delicious!
Whitney says
These muffins are the best! Sometimes, you find recipes that work the first time and then you can never repeat them. Not this recipe! Delicious, easy, and reliable. Thanks!!
Dawn Monsees says
I have made this again and again. Easy, great flavor and texture!
Mara says
This is really GOOD!!!! My dad loves this and so does everyone else!!
Margot Shutt says
These are seriously the best muffins I have ever made and probably ever eaten!!! So soft, and delicious! My kids love white chocolate so I added half a cup of white choc chips too, yummy!
Christy Scott says
Thank you for the recipe! I will use it for any banana berry muffins in the future. I made it with rhubarb instead if blueberries this time. So good!
Lily says
Very tasty! Thank you so much for sharing!
Jen says
I omitted the syrup/sugar 100%, I used 2 mashed bananas, added 1.5 c blueberries and 1 chopped banana. They were sweet enough for my crowd like that.
Also used 2 flax eggs which required 8mins more bake time. Love the soda+banana trick. !
Phyllis says
So glad that I decided to click on your site today. I almost passed it by. I baked this recipe today and I’m extremely satisfied. I have made other gf recipes from other sites in the past. Either they didn’t rise, or were too hard, or too soft, texture was rubbery, and one recipe was actually pretty good. This is better than good. The cupcakes raised, didn’t sink or shrivel, they looked like cupcakes inside and out. The texture was perfect. I used only a tablespoon of sugar and I added a dab of gf honey. I didn’t add the blueberries, felt like plain today. It tastes delicious! I’m adding your site to my favorites and can’t wait to try your sandwich bread.
Crystal says
One of our most favorite muffin recipe. Thank you!!
Renee Sutin says
Today is Thursday, April 30, 2020 – no matter where you are living you can’t just run out to the grocery store and all I had in the house was Bob’s Red Mill All Purpose GF Baking Flour. I took a chance. Just want to report that I followed the exact dairy free, no refined sugar options with that flour and the muffins are gorgeous, delicious and the texture is perfect. So good that I wouldn’t believe theywere GF if I hadn’t mad e them myself. Thank you!!
Catpaws says
I LOVE this recipe!!! I have been unable to find any gluten free flour, so I substitute ground oatmeal and add 1/4tsp or a bit more cornstarch instead of xanthan gum. I also do chocolate chips instead of blueberries. I never add salt in any recipes. My littles LOVE these!!!! I make approx 36 mini muffins and they go so quick! Thank you for these lovely recipes!!
Dawn Marie says
These are delicious! I made them with maple syrup and meant to use coconut oil but accidentally left it out and they are still moist flavorful and delicious!
Audrey says
Thank you so much Dawn for the wonderful recipe review! I am so happy that you enjoyed the muffins. Thank you again!
Pat Lalonde says
Tried this recipe today. I was missing the xanthan gum so was nervous about the results. They turned out delicious. I’ll try the recipe again with xanthan gum to see if there is a difference.
Audrey says
Thank you so much Pat for the wonderful 5-star recipe review! I am so happy that you enjoyed the muffins. Thanks again!
Kristin Keal says
I see that this was posted a while ago, but I am just finding it. It is AMAZING! I am struggling with a new IBS diagnosis and, while gluten is not the issue, flour is and I have been SO frustrated with gluten-free baking. I feel like I have to throw all my baking knowledge out the window.
Thank you for the recommendation of mixing the baking soda into the banana and letting it sit. It made ALL the difference. I was so excited that my muffins actually rose and look like muffins I paraded my family through the kitchen to ohhh and ahhhh over them!
I would love more tips on the hows and whys of gluten-free baking!
Audrey says
Thank you so much Kristin for the awesome 5-star recipe review, it really made my day! I am so happy that you and your family enjoyed the banana muffins and they were amazing. You are so welcome, I love sharing the recipes that I make for my family. Thanks again!
Marissa says
This recipe is delicious! I made it with bob’s red mill 1-1 gf flour, coconut oil & maple syrup. I cooked it in a 9×5 loaf pan. I was off on how long to cook it for but regardless it was still so tasty! I’m so thankful for good recipes that make being on a specific diet easy!
Audrey says
Thank you so much Marissa for the wonderful 5-star recipe review! I am so happy that you enjoyed it. Thank you for sharing that you made it in a loaf pan, as I know it will help others. Thank you again!
Frida Rivera says
I’m in love with your recipes, first I found them on Instagram but I never try them until today, I had so much fun mixing and measuring everything, the cupcakes still in the oven but the dough tasted good so I have very high hopes haha. Also, I changed the rice flour to oatmeal flour… let’s see what’s gonna happen…
Thank u for this wonderful recipe, I would try to make more of your recipes!
Audrey says
Thank you so much Frida for the wonderful 5-star recipe review! I am so happy that you are enjoying my recipes. Happy baking and thank you again!
Rachel says
These are awesome! Made them today and it was super easy and delicious. My husband has a wheat allergy so anything wheat free and this yummy is well received. I used coconut sugar and frozen mixed berries. And the rasperries really made them pop.
Thank you!
Audrey says
Thank you so much Rachel for the wonderful recipe review! I am so happy that you and your husband enjoyed the muffins. Thank you for sharing that you used coconut sugar and frozen mixed berries, as I know that it will help others. You are so welcome, I love sharing the recipes I make for my family. Thanks again!
Laura says
Absolutely epic muffins!
Thank you for this recipe!!! I’ve tried a few (very sad) gluten free recipes but this is my new go to.
I made it with a few substitutes you mentioned – coconut oil and maple syrup. Delicious.
For anyone else who may want to know…I used Bob’s 1:1 mix and they were perfect.
Thanks. Can’t wait to try more of your recipes. Much love.
Audrey says
Thank you so much Laura for the awesome 5-star recipe review, it really made my day. I am so happy that you enjoyed the muffins and they were epic (this made me really smile). Thank you for sharing the brand of gluten-free flour you used, as well as the substitutions I mention. You are so welcome, I love sharing the recipes I make for my family. I hope you enjoy the other recipes you try. Thanks again!
Kelly says
Hi Audrey first I’d like to say I really love all of your recipes.
But my next is a question do you have any idea how much mashed banana you have when it’s mashed? Does it come to one cup? More or less?
I find when recipes say 2 to 3 bananas It can really alter a recipe given the size of the banana if you don’t know the volume/weight.
Can you shed any light on that. I’d love to make these in the next day or so.
Thank you!
Audrey says
Hi Kelly! Thank you so much for your kind words about my recipes. I usually use 3 bananas when I make this muffin which equals about 1 cup mashed. It still will be yummy with 2 bananas if that is all you have. I hope you enjoy the muffins!
Jacque says
I love these muffins, easy and delicious!
Audrey says
Thank you so much Jacque for the wonderful recipe review! I am so happy that you loved the muffins and they were easy to make. Thanks again!
Christine says
These are so delicious! This is the third recipe of yours I’ve made. I omitted the lemon and vanilla because I can’t have them, and they turned out wonderful. I also did the dairy free option of using vegan butter. Thank you for making these amazing GF recipes!
Audrey says
Thank you so much Christine for the wonderful 5-star recipe review! I am so happy that you enjoyed the muffins and the other recipes that you have tried. You are so welcome, I love sharing what I make for my family. Thanks again!
MG says
Delicious. They don’t taste gluten free. My husband even loved them. I will b making these often.
Audrey says
Thank you so much MG for the wonderful 5-star recipe review! I am so happy that you and your husband enjoyed the blueberry banana muffins, that they don’t taste gluten-free, and you will be making them again. Thanks again!
Mary Hardin says
I just made these and they were so good, thanks so much for recipe. I did change the sugar to a quarter cup of swerve and it turned out great, so thanks again.
Audrey says
Thank you so much Mary for the awesome 5-star recipe review! I am so happy that you enjoyed the blueberry banana muffins. Thank you so sharing that you used swerve in the recipe and it turned out great, as I know it will help others. You are so welcome, I love sharing the recipes that I make for my family. Thanks again!
BEVERLY WALTERS says
I make these at least twice a month. SOOOOOO good
Audrey says
Thank you so much Beverly for the awesome 5-star recipe review! I am so happy that you enjoy the blueberry banana muffins and you make them at least twice a month. Thanks again!
Angela says
AMAZING! An aweosme staple for lunchboxes! I’m going to use this recipe all the time! Thank you for sharing, Audrey!
Audrey says
Thank you so much Angela for the awesome 5-star recipe review! I am so happy the blueberry banana muffins are amazing, a staple for lunchboxes and you will use this recipe all the time. You are so welcome, I love sharing the recipes that I make for my family and helping others. Thanks again!
Peggy says
Dear Audrey,
Oh my goodness these are wonderful. I can’t believe I made delicious gluten free muffins!
I’ve been trying for 7 years to make low sugar and gluten free sweets. Your recipe is amazing and I am so excited to be able to use your recipes. It’s such a blessing to have the guesswork not part of the baking equation! You rock!
Thank you!
Peggy
Audrey says
Thank you Peggy for the wonderful 5-star recipe review, this really made my day and it really blessed me. It really makes my heart so happy when others enjoy the recipes I share. I am so happy that you enjoyed the muffins. You are so welcome, I love sharing the recipes that I make for my family and helping others. Thank you again!
Emily says
I just made these the minute I saw this post, OMG, THE BEST MUFFINS I’VE EVER EATEN!! I used coconut oil, maple syrup, King Arthur’s GF flour, and frozen (from fresh we had) blueberries. Even my hubby, who’s not trying to be gf LOVED them ❤
Audrey says
Thank you so much Emily for the awesome 5-star recipe review, it really made my night! I am so happy that you and your husband loved the muffins and it’s the best muffins you have ever eaten. Thank you for sharing what ingredients you used in the recipe, as I know it will help others. Thanks again!
Millie says
The Best gluten free muffin recipe I have ever made! Easy to make and we really enjoyed it!
Audrey says
Thank you so much Millie for the awesome 5-star recipe review! I am so happy that the muffins are the best gluten-free muffins you have ever made. Thank you again!
Mel says
So good!!! I substituted date nectar instead of maple syrup and still worked well!
ingrid says
Excellent! Easy, fluffy! I mixed up my baking soda and xantham gum, so added a bit of both again to be sure I didn’t omit one, and still it was delicious and had the right texture. I had mixed berries (frozen) and it went well.
I served it with blue cheese, yum!
Thank you so much! I absolutely recommend this recipe
Audrey says
Thank you so much Ingrid for the wonderful 5-star recipe review! I am so happy that you enjoyed the blueberry banana muffins. You are so welcome, I love sharing what I make for my family. Thank you again!
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!
Trisha says
Love love love these!! I’m not a baker at all and these are simple to make and taste so good! Super moist, not like normal dry muffins. Highly recommend. I used 1/4 teaspoon of flaxseed and 1 teaspoon of water for my egg replacement. And coconut oil instead of butter.
Audrey says
Thank you so much Trisha for the awesome 5-star recipe review! I am so happy that you love the banana blueberry muffins and that they are easy to make. Thank you for sharing that you used a flax egg, as I know that it will help others. Thanks again!
Jess says
We loved these! We’re new to gluten free for our daughter and after your tip on spoon and measure all of your recipes have been coming out fantastic! Toddlers loved these, even picky husband said they were good!! Thanks so much for having so many recipes here to pick from, we will definitely have to buy your book!
Audrey says
Thank you so much Jess for the awesome 5-star recipe review! I am so happy that you and your family enjoyed the muffins, you really made my day! I am glad that the flour tip has helped you ion your gluten-free baking. You are so welcome, I love sharing what I make for my family. Thank you so much for your support of my cookbook, that means the world to me. Thanks again!
Brandi says
I loved these when I made them the first time following your recipe. This time I made 3 different kinds….blueberry, chocolate and pumpkin…I can’t wait to try them all…it’s a good thing I made regular and mini muffins?
Audrey says
Thank you so much Brandi for the awesome 5-star recipe review! I am so happy that you enjoyed the muffins. I love that you made 3 different flavors and you did mini muffins too. Thanks again!
Lynn says
Good morning Mama,
I made these GF muffins this morning dairy free; substituted for the mambo syrup a scant 1/2 cup of boiled cider* and enough maple syrup to equal 1/2 cup. I used frozen/thawed bananas and fresh blueberries. It worked very well, light & fluffy. Tasted yummy. I’m going to explore your other GF dairy free recipes.
Thanks
Lynn
*Boiled Cider is a New England favorite. It is apple cider boiled down to a syrup like consistency. It is sweet. Made by by Willis Wood.
Audrey says
Good morning Lynn! Thank you so much for the wonderful 5-star recipe review. I am so happy that you enjoyed the muffins. Thank you for sharing about the boiled cider. I have never heard of it and I love learning about baking/cooking traditions. I hope you enjoy the other recipes you try. Thanks again!
anita kropp says
blueberry muffins are my ‘FAVORITE’ I’ve had them everywhere and most of the time they are great except for the gluten part (and sometimes a bad aftertaste) it upsets my stomach and i am miserable afterwards! This recipe seemed so easy and i had all the ingredients on hand and they do not disappoint as far as taste and texture and no bloat or stomach issues ! Thank you for such a great easy recipe! Will continue to make! I made mine with coconut oil and Bob’s red mill gluten free baking flour !
Audrey says
Thank you so much Anita for the awesome 5-star recipe review! I am so happy that you enjoyed the muffins. You really made my night. You are so welcome, I love sharing what I make for my family. Thanks again!
Sarah says
Thank you SO much for this recipe!! I have to make everything nut free for school and before this recipe all my GF flour experiments had been super dense and hard as a rock. These came out airy and light! This will be a staple in our house!
PS: I made them with chocolate chips instead of blueberries and they’re awesome. 🙂
Audrey says
Thank you so much Sarah for the awesome 5-star recipe review! I am so happy that you enjoyed the muffins and you found a gluten-free baking success. This really made me smile and made my day! You are so welcome, I love sharing what I make for my family. My kids love it when I use chocolate chips in the muffins too. Thank you for sharing, I know it will help others. Thanks again!
Paige Becnel says
This is amazing! The are delicious and moist. I used coconut sugar and my own gluten free flour mixture they were delicious! Thank you for giving all of your tips as well. It was very helpful. This is now a favorite in our home!
Audrey says
Thank you so much Paige for the awesome 5-star recipe review! I am so happy that you enjoyed the muffins and that they were delicious and moist. Thank you for sharing that you used coconut sugar and your own blend, as I know that will help others. You are so welcome I love sharing what I make for my family. Thanks again!
JoAnne Strawmyre says
Ok..I was skeptical.. Gluten free? Can’t taste good.. wrong! My husband never knew the difference and either would I if I hadn’t baked them. I used Cup4Cup gluten free flour and coconut sugar. I also used pecans. I will definitely make them again!
Audrey says
Thank you so much JoAnne for the awesome 5-star recipe review! I am so happy that you enjoyed the muffins. Thank you for sharing that the Cup4Cup and coconut sugar worked well with the recipe, I know that will help others. Thank you again!
Margaret says
Can you replace maple syrup with honey?
Audrey says
Hi Margaret! I have not tried this recipe with honey, but I have baked other muffins with honey. If you try it, please let me know how they turn out? I hope you enjoy the muffins!
Kristi Northcutt says
Best gluten-free muffin recipe EVER. No one in my fam knew the difference, and I could indulge without pain. Definitely recommend (and definitely add fresh blueberries!).
Audrey says
Thank you so much Kristi for the awesome 5-star recipe review! You really made my day.???? I am so happy that everyone enjoyed the muffins and that they are the best gluten-free muffins. Thank you again!
Dianne says
Hi I want to make this for my grand daughter who has limited safe foods. I need to replace baking soda with lemon juice. How much would yourecommend for your 12 serving bannana blueberry recipe? I was going to use almond flour & coconuta nut oil & honey. Does those ingredients sound ok together?
Audrey says
Hi Dianne! If you are going to use almond flour I would highly recommend making my Paleo Blueberry Banana Muffins recipe. The Paleo muffins use almond flour and honey in the recipe. The general rule is 1 teaspoon of lemon juice for every 1/2 teaspoon of baking soda. So you will need 2 teaspoons of lemon juice to replace the 1 teaspoon of baking soda in the recipe. I have never tried the recipe with lemon juice instead of baking soda, so please let me know how it turns out. I hope your granddaughter enjoys the muffins!
Tara Colquitt says
Thanks! I needed Paleo too. ?
Audrey says
Hi Tara! I have a Paleo Banana Blueberry Muffin recipe. I hope you enjoy it!