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
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!
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!
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!
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!
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!
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!
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!
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!
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!
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!
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!
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!
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!
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!
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!