Easy Gluten-Free Blueberry Banana Muffins {Dairy-Free and Refined Sugar Free Option}
Published
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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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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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
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you make it with brown rice flour instead or white gf flour
? . Or will it taste bad with brown rice flour?
Hi Karen, You could try it, but I wouldn’t recommend using only brown rice flour—it tends to make baked goods gritty and dry. These muffins turn out best with a gluten-free blend that includes starches for softness. If you’re looking for a homemade flour option, try mixing brown rice flour with potato starch and tapioca starch for better texture.
After I found your recipe I have been so excited to make these. I waited (impatiently, lol) for days for my bananas to ripen and then made this recipe up with so much love. However, after five minutes in the oven when I was cleaning up the mess…. I saw it… the two beaten eggs sitting ominously on the bench!
With no hope of incorporating the eggs into my already baking eggless muffins all I could do was wait and watch them… The muffins looked good… smelled perfect and even seemed to rise… could my unforgivable rookie error be forgivable after all?
Status report: These muffins are pretty darn good – even with the two eggs accidentally omitted. I can’t wait to try them with the eggs as soon as I’ve got some more ripe bananas! Im sure they will be amazing!
Thank you for this excellent recipe!
Glad they turned out okay even with that snafu!
Can these be made ahead of time? Baked the day before the batter prepared and stored in the fridge over night to bake the next day?
Hi Nicole, Yes, that should be fine.
Do you have a good substitute to use for eggs?
Hi Beatrice, Some reviewers have used flax eggs with success!
Please use a measurement for the bananas. Bananas come in so many sizes who knows what sizes to choose for 2-3. Is it a cup or what. I have ruined so many recipes by guessing the bananas content. GF flour cost so much cannot afford to guess the ingredients. I usually by pass the ones like yours that don’t give the cup amount.
Hi Marilyn, In the recipe it says Three mashed bananas are equal to 1 cup. Hope that helps!
all your recipes are great!
Delicious! I’m in Canada and used Robin Hood GF flour. I went a little heavier on the blueberries and used a mix of coconut sugar and granulated sugar hey turned out fabulous!
Loved it. Wanna add nuts next time!!
Delicious muffins! Family loved them! Thank you for the recipe.
After baking GF for a while, I’m always skeptical about trying new recipes. I’m so happily surprised how good these are! And not dense! I followed this recipe as stated using used 3 bananas, avocado oil and Namaste GF flour. I think I’ll half the maple syrup or do half syrup half apple sauce next time to make less sweet. My toddler gobbled them up. Will make again!
could I use apple sauce in place of the oil???
Hi Kathy, we have not tested that substitution, but it certainly could work.
I am on a low fodmap diet also lactose intolerant. Made this with coconut oil and maple syrup. Turned out great for a delicious treat. I will be making again!
Fantastic recipe. Loved the tip of adding the baking soda to the 3 mashed bananas for ‘fluffiness’ (makes a difference).
*I cut the sugar down to 1/4 cup (organic coconut sugar) and
**Added 1/2 Tablespoon organic flax meal.
They were sweet and perfectly moist.
Thank you!
can you use gluten free all purpose flour?
Hi Jocelyn, we recommend Pillsbury for the best results, but you should be able to use any GF all-purpose flour. As all GF flours are a little different, you may need to play with the liquid ratio to get the right consistency for the batter!
Everyone was right! These are very good. After thoroughly going through all the reviews I decided to just start basic – with banana chocolate chip (I already have two different banana blueberry muffin recipes that we all absolutely love). Good plan! They were excellent.
I find rice-based gf flours too grainy for my liking, so I used 1 cup Bob’s GF Red and 1/2 cup my own gf blend which does have some rice flour in it. Also added 1/4 tsp baking powder to the dry ingredients because I can’t seem to make myself do a quick bread without it.
Used 1/4 cup granulated monk fruit instead of sugar, sweetness was perfect (I like it a little less sweet than most people).
Butter Flavor coconut oil instead of butter for dairy free. And two bananas instead of three because I like LESS banana flavor instead of more. I left out the lemon & cinnamon this time, but might possibly add those in with a different mix-in another time.
Funny some folks never use salt. I always use salt & usually more than called for; in this recipe I used almost 1/2 tsp pink himalayan salt and that was a perfect amount for me.
They came out great. Good structure, evenly baked, nice rise. Texture was really good and the flavor was fabulous.
My question is — someone said they subbed almond milk, I don’t see anywhere in the recipe that calls for milk. I thought there might be a mistake/omission in the recipe, but after a few years being online I figured any typos would be cleared up by now. Usually muffins do call for milk, but nope this recipe doesn’t. So I made the recipe trusting that no milk was needed. Ok, that’s great, so that solves the dairy free issue. I would have used almond as well if there was milk in this recipe…
I will definitely make this again & will do some different mix-in combinations, like cranberries & walnuts, cherries & almonds, dates & walnuts…. Lemon & blueberry is always a great combination; I’ll do that sometime as well. Maybe I’ll think of other combos as time goes by. This will be a great base recipe to get creative with.
Bottom line – 5 stars. Great recipe. Thank you!
My daughter needs to be gluten free so we are switching our cooking. Just made these muffins and they are sooooo good! Thank you for the recipe!
Thank you! Great taste and quick and easy to make.
I have a question regarding the flour. As I’m in the UK is the flour plain or self raising please. I can’t wait to bake some 🥰
Hi Lorraine, we use plain flour in all of our recipes!
Delicious! I used 3 bananas, maple syrup, frozen blueberries, and Bob’s Red Mill 1 to 1 gluten free flour. Everyone loved them including those in my family who don’t eat gluten free or sugar free. Thank you for a wonderful recipe. Definitely a keeper.
I used 3 bananas which made this so delicious! My new favorite muffin!
This was amazing! I chose to do the coconut oil and the maple sugar and it’s so delicious and don’t feel guilty eating it because I substituted sugar! Thank you!
I make these every week for our home church group. Everybody loves them.
Love these! Made them with Splenda so my son in law could eat them. Really tasty and moist. Thanks!
This recipe is my go-to when I have ripe bananas to use up! It’s incredibly easy and comes out perfectly every time. I’ve shared the muffins with neighbors who immediately want the recipe. Thank you, Audrey; your GF recipes are the best!
As a novice to baking, I’ve tried a number of recipes for banana-blueberry muffins and while others were good, the consensus is that this recipe is the most tasty. I thawed out frozen bananas and berries.
I used Maple Syrup but I might cut it in half as the muffins tasted very sweet with the fruit.
Just found your site and had the ingredients to make this recipe. I Used King Arthur 1:1 and Earth Balance vegan butter. These muffins were better than then the wheat version I used to make. Beautiful crumb, not overly sweet and wonderful flavor. Looking forward to trying more of your recipes as I start down my path of gluten and dairy free. Thank you!
Wow, a perfect score. I swear I wrote down every single thing I did in this recipe..lol.
I love this recipe even tho I only had 2 large frozen bananas. Will try one day with 3 but for now I am very happy and very grateful to you for this gorgeous recipe….thank you.
I just made these. I will reduce sugar next time- quite sweet to me- I used 1/4 cup maple and 1/4 cup coconut sugar. I added some freshly grated lemon peel (longer strips) which was amazing, a tiny dash of cardamom because I love it, and chopped almonds. So yummy. I might try walnuts too.
Made these for GF, DF husband who misses baked goods so much. He loves them! Will try some of the amazing sounding varieties that others have suggested (chocolate & nuts). Thank you for all the research you must do to come up with these delicious recipes!
One of my family favorites!
Even my Son-in-law said “this is my favorite”.
This recipe is delicious!!
I made mini muffins and they turned out perfect, so moist and not super sweet which I love!
I made these with pillsbury GF flour, slightly less than 1 cup of agave in place of sugar and smart balance butter, they were perfect! My toddler loved them too. I have been struggling to find baked goods that the kids like since we went GF, dairy free and refined sugar free so Thank you!
I’ve tried this recipe a variety of times w different gf flour mixes. My favourite is using cup4cup, and coconut sugar. I pre-heated to 425 and dropped temp to 350 when I put in the muffins, and cooked for a few mins shorter. Beautiful rise, texture and taste.
I just took these delicious muffins out of the oven and ate one piping hot because I just couldn’t resist! ! Sooooo yummy! I used 1/3 cup maple syrup , coconut oil, fresh blueberries and walnuts as well as the optional lemon peel and a little orange peel. I made 7 muffins and 2 mini loaves as I like to freeze one and have it on hand for a last minute dessert! This will definitely be my new recipe for banana muffin/loaf!
I love banana! so i love this!
This is my go-to banana bread recipe, so moist and delicious every time!
I had one too ripe banana left over so I decided to try this recipe, cut in half, and it was delicious!!! Very easy and quick to whip up!
I made a half portion of the recipe and used flaxegg instead of regular eggs. The kids loved it and asked for a full batch next time.
SO Moist! Yum! …nice spin on a classic blueberry muffin.
I love this recipe! I’ve made it several times with different variations. My roommate is a chocolate fiend and I’ve swapped the blueberries for mini chocolate chips and added chopped walnuts. It’s also delicious with the blueberries 🤤 moist, good structure, great flavor.
Delicious ‼️
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.
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!
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! 🙂
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.
Absolutely delicious and so light!! Everyone was surprised they are gluten free!
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!
Excellent muffins. Agree you’d not know they are gluten free. I used red mill one for one gluten free flour
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!
Great recipes yum
❤️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!
I’m df gf as a T1D and celiac with other allergies, these work well I exchange the maple syrup for 1 tblspn of stevia and 1/2 cup of crushed grapes. Comes out great.
These are amazingly good! This recipe is a keeper.
Fabulous recipe… I used Freee GF plain flour, mixed with some oat flour I wanted to use up… beautiful!
Delish!
I just made these muffins. They are very good and will make again
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?
These turned out amazing!! I used coconut sugar instead of granulated sugar and they were delicious.
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!!
The best!
I can’t wait to try this recipe. The gluten-free Pillsbury flour has xanthan gumin it, so do I still need to add the 1/4 tsp of xantham gum as indicated in your recipe?
Hi Linda, as stated in the recipe, leave out the xanthan gum if your flour blend already contains it!
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!!!
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.
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.
My 8 year old and picky 3 year old gave this 2000 thumbs up.
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!
Excellent easy to follow for a first timer gluten free recipe. We loved it
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.
Delicious, moist, light!
So yummy! I used half that amount of coconut sugar and they were still delicious! Thanks
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!
I have made these muffins several times and I love them!
These are the best gf banana muffins I have ever made!
Love love love
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!
The kids loved the muffins, and are asking for them again! Very easy recipe, and great way to use the frozen bananas.
This is the best banana muffin recipe I’ve ever made. My sister couldn’t even tell it was gluten-free. Thank you!
This is one of the best finds and my bf and I are addicted! So easy to follow and perform. Thank you!
We love this recipe! I make it every Saturday morning. We use maple syrup instead of sugar!
I only wanted a few and halved the recipe. I used GF Bisquick instead of the flour and leavening. I did stir about 1/8 tsp. of baking soda into the mashed banana. I didn’t really care for the taste of the lemon zest I added. This is a simple recipe! I mixed it all in one bowel. Easy peasy! Good recipe! Thank you!
Made these muffins for my GF friends a few months ago and they couldn’t believe it was GF, dairy free and refined sugar free! They were absolutely delicious. Question, can I make this into a banana blueberry loaf? If so, at what temperature and for how long should I bake it for? Thank you!
Just made them! Yum, Yum, Yum! Definitely saving this recipe! Can’t wait until my fiance gets home to try them 🙂
OMG! SO juicy and delicious! I have made some changes to accommodate my dietary preferences – used Almond four from Costco, added a little of Oat flour, some psyllium husk. I used few drops of stevia in place of sugar and fresh strawberries instead of frozen blueberries. Great recipe! Thank you!
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!
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!
LOOOOOVE this recipe! I did dairy free and no refined sugar options and they came out perfect!
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.
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!
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!!
I have made this again and again. Easy, great flavor and texture!
This is really GOOD!!!! My dad loves this and so does everyone else!!
Definitely 5 stars *****
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!
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!
Very tasty! Thank you so much for sharing!
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. !
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.
One of our most favorite muffin recipe. Thank you!!
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!!
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!!
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!
Thank you so much Dawn for the wonderful recipe review! I am so happy that you enjoyed the muffins. Thank you again!
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.
Thank you so much Pat for the wonderful 5-star recipe review! I am so happy that you enjoyed the muffins. Thanks again!
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!
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!
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!
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!
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!
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!
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!
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!
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.
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!
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!
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!
I love these muffins, easy and delicious!
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!
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!
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!
Delicious. They don’t taste gluten free. My husband even loved them. I will b making these often.
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!
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.
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!
I make these at least twice a month. SOOOOOO good
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!
AMAZING! An aweosme staple for lunchboxes! I’m going to use this recipe all the time! Thank you for sharing, Audrey!
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!
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
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!
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 ❤
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!
The Best gluten free muffin recipe I have ever made! Easy to make and we really enjoyed it!
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!
So good!!! I substituted date nectar instead of maple syrup and still worked well!
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
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!
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
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!
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.
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!
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!
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!
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?
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!
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.
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!
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 !
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!
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. 🙂
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!
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!
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!
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!
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!
Can you replace maple syrup with honey?
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!
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!).
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!
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?
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!
Thanks! I needed Paleo too. ?
Hi Tara! I have a Paleo Banana Blueberry Muffin recipe. I hope you enjoy it!
I’m always looking for good vegan recipies (I’m vegetarian with vegan tendencies). This was very easy to make and the family loved it!
Thank you Crystal for the awesome 5-star recipe review! I am so happy that you and your family loved the muffins and that they were easy to make. Thank you again!
Do you taste the banana in the recipe? If so is there a way to make it without the bananas. Don’t like the banana and blueberry taste together.
Hi Karen! Yes you taste the bananas in this recipe. I do have a traditional blueberry muffin recipe you could try. I hope you enjoy them!
June 23,2019 made these muffins. Used 1/4 C fresh BC blueberries to help keep muffins low oxalate as possible. Oven set to 375 for 20 min. My middle rack. Used muffin liners. Used monk fruit sweetener in place of sugar. Used egg replacer for 2 eggs Bobs Red Hiil as well as Gluten free flour blue bag.
Checked bottoms not quite
done. Set on bottom rack 5 min 375. Checked More adjustments needed
Hi Micael! Thank you so much for the 5-star recipe review. Thank you for letting me know what adjustments you made making the muffins. I have not baked using monk fruit or an egg-replacer with this recipe. I do like using frozen blueberries better because fresh blueberries often pop or settle to the bottom when baking. Thank you again!
I made these again but their even better this time. Set my oven to 360F. I used the muffin liners again. Really pleased with these. Muffins on the bottom rack for 15 min and middle rack for 5 min. I’ll see if I can post a pic on social media.
Thank you so much for the awesome 5-star recipe review! I am so happy that you enjoyed the muffins again. I would love to see the picture of the muffins. Thanks again and happy baking!
Excellent recipe!! I made these for a GF/DF friend whose visiting soon. For the sweetener I used 1/4 c brown sugar and 1/4 c maple syrup. So good!!
Thank you so much HJ for the awesome 5-star recipe review! I am so happy that you enjoyed the muffins. Thank you for sharing your recipe modifications, as I know it will help others. Thanks again!
Turned out great the first time I made them for a brunch on Easter. Will definitely make them again! I used Bobs Red Mill Gluten Free 1-to-1 baking flour.
Thank you so much Jenny for the wonderful 5-star recipe review! I am so happy that you enjoyed the muffins and that you will be making them again. I am glad that the Bob’s Red Mill 1-to-1 flour worked well with the recipe. I always like to hear what other gluten-free flours work with my recipes. Thank you again!
My adult son has been eating gluten free the past year and he really liked these when I made them for him. I like to pump up the flavor a bit so doubled the cinnamon and sprinkled some diced, candied ginger on the tops – yum!
Thank you so much Ann for the 5-star recipe review! I am so happy to hear that your son enjoyed the muffins. I am going ti have to try the candied ginger and more cinnamon. It sounds yummy! Thanks again!
I just made these with compliments gf flour blend and liquid coconut oil and maple syrup (1/3 ) of a cup. They are delicious and super moist. Thank you for the recipe. I am celiac and I love this muffin.
Thank you so much Barbara for the 5-star recipe review! I am so happy to hear that you enjoyed the muffins and that they were moist and delicious. You are so welcome, I love sharing what I make for my family. Thanks again!
Added nuts and baking powder.
We rarely use zanthum gum and this worked great!!
Thank you so much Pam for the wonderful 5-star recipe review! I am so happy that you enjoyed the muffins. I have never tried it with nuts, but I do love nuts in my muffins. I’ll have to give it a try. I am glad to hear that the baking powder worked instead of the zanthum gum. Thank you again!
Absolutely delicious everyone in my family loved it???? I’m actually making it again as we speak & my daughter will be taking some to school for her friends to try???? ty for this awesome recipe ????????
I am so happy that you and your family loved the muffins! I hope your daughter’s friends enjoy them too. Thank you so much Stephanie for the wonderful recipe review.
My kids love these!! I make them with robinhood gf flour and never ever use salt. Theu turn out delicious and make 24 mini’s pkus a few regular muffins. I substitute blueberries for chocolate chips!!! Yummy!!! They gwt eaten up very fast and no one else is gf but me!!!
Thank you!!
Thank you so much for the wonderful recipe review! I am so happy that your kids love the muffins. Thank you for sharing that you used Robinhood gluten-free flour, as I know it will help others. My kids love it when I use chocolate chip too. Thanks again!
Hi, I’m egg free- would flax eggs work ok with this? Or is there another suitable egg sub?
Hi Jennifer! I have never tried flax eggs with this recipe. I have only test baked with Bob’s Red Mill egg replacer. If you try it with the flax eggs will you please let me know how it turns out?
The best muffins I’ve ever had even before going gluten free. I’m honestly not even a fan of blueberry and I was shocked how much I loved them. My friends, husband, and even my picky toddler loved them! Will definitely be making these again in the future. Thanks for sharing!
Thank you so much Jessica for the wonderful 5-star recipe review! I am so happy that everyone loved the muffins. I totally understand about having a picky toddler and I have a picky eater too. These are one of my family’s favorites muffins. You are so welcome, I love sharing what I make for my family. Thanks again!
The most delicious muffins I have ever made or had. My mother is gluten free, so i made them primarily for her, but the second she bit into it she encouaged me to eat one as well. We finished all 12 within 2 day! You would never guess it’s gluten free! So so so good:)
Thank you so much Elizabeth for the wonderful 5-star recipe review! I am so happy that you and your mother enjoyed the muffins. I love to hear that people that do not normally eat gluten-free also enjoy my recipes. Thank you again!
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 ????.
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!
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.
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!
Yummy and moist and so easy. Definitely will make it often. Thank you.
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!
Delicious! Made with GF flour along with coconut flour and butter.
They came out fluffy and moist.
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!
These are super yummy! Made them with butter and maple syrup. Definitely will make again and again!
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!
Wow! These muffins are delicious! The texture is excellent, the flavor is amazing,…thanks for posting this!
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.
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.
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.
These muffins are Delicious and super moist !
An excellent GF/DF muffin that will be my go to.
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!
These muffins were so easy to make . Very moist and super delicious . This will be my go to GF/DF muffin
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!
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!
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!
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.
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!
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 🙂
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/
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.
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!
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!!!!!!!
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!
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!!!!
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.
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.
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.
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.
Hi Gina! I have not tried this recipe with flax eggs. If you try it please let me know how they turn out. Thanks!
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. 😉
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!
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!
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!
Whoops! Forgot to mention…. FIVE STARS!! 😉
Thank you so much Christina!
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!!
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.
Love the sweetness of the banana in these muffins + the lemon peel!!! Delicious!
Thank you so much Marjory! I am so glad that you enjoyed them. They are one of my family’s favorite muffins.
These look fantastic!
Thank you so much April!
I just made the GF dairy free and used less maple syrup too!!! Next time I will use even less!
Beautiful, moist and flavourful!
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.
Thank you for this recipe! I have been searching for good gluten and dairy free recipes for my son and this one is amazing!!
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.
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?
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.
Just made these. Wow they are amazing, thanks so much for the recipe. Only problem is I’ve had two already!!
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.????
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
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.
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.
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. 🙂
I am so glad that you and your family enjoyed them, Lisa! This makes my heart so happy.
Hi there , getting ready to make these , can’t use butter or coconut oil, can I use vegetable oil as replacement?
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!
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…
That makes me so happy to hear Marcia! You are so welcome. I love sharing what I make for my family.
These sound great! Do you have any advice about making the recipe as a loaf instead of muffins? Thanks!
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!
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.
Hi Kim! I am so glad that you and your family enjoyed them.
About how many calories would you say each muffin has if you use pure maple syrup? Any guesses?
I also used coconut oil instead of butter.
Hi Heather! I use coconut oil too. I even found a butter flavored coconut oil at Walmart that I have started baking with.
Soooooo good! Thank you! These are yummy!
Thank you, Cait! You are so welcome. I love sharing what I make for my family.
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!!!!!
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!
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.
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!
These look fantastic! Mouth watering!
Thank you so much! They are super moist and delicious.