Easy Gluten-Free Blueberry Banana Muffins
Updated
This is the only gluten-free blueberry banana muffin recipe I ever need! It all comes together in one bowl—no mixer required—and the muffins turn out so soft and moist every time. Plus, I can make them dairy-free and can easily be made with no refined sugar. All you need is a fork, a spoon, and a few ripe bananas!
“Delicious muffins! Family loved them! Thank you for the recipe.”
– Julie
Gluten-Free Blueberry Banana Muffins
We go through a ton of bananas in my house—my kids love them, but there always seem to be a few that get just a bit too brown for their liking. Instead of letting them go to waste, I turn those overripe bananas into something everyone gets excited about: gluten-free banana blueberry muffins! They’re soft, sweet, and bursting with juicy blueberries in every bite. Honestly, the smell alone when they’re baking is enough to get everyone running to the kitchen. It’s my favorite way to turn those “too-ripe” bananas into a breakfast or snack that disappears in no time.
Gluten-Free Baking Tips
- Spoon and level 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. Do not scoop the flour out of the bag with your measuring cup.
- Light and fluffy muffins. Allow the mashed bananas and baking soda to sit for at least 2 minutes before adding it to the rest of your ingredients. This is key to light and fluffy muffins.
- Always bake with ingredients that are at room temperature. Cold ingredients do not mix as well with room-temperature ingredients.
- For uniformed sized muffins, I always use an ice cream scoop. It makes it nice and easy to get the perfect amount in the baking pan. I also like to use cupcake liners to keep the muffins from sticking to the pan.
Easy Gluten-Free Blueberry Banana Muffins
Ingredients
- 2 to 3 very ripe bananas, mashed, about 1 cup
- ⅓ cup melted unsalted butter, or ⅓ melted coconut oil or Smart Balance butter for dairy-free option
- 1 tsp baking soda
- 1½ cups gluten-free flour, These 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.
- ¼ tsp xanthan gum, leave out if your flour already has it in it
- pinch salt
- ½ cup granulated sugar, or ½ cup of pure maple syrup for no refined sugar option
- ½ tsp cinnamon
- 1 tsp lemon peel, optional
- 2 large eggs, beaten
- 1 tsp pure vanilla extract
- ½-1 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Gluten-Free Blueberry Banana Muffins Step by Step
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)
Serving Suggestions
My kids love eating these blueberry banana muffins for breakfast or an after school snack. They’re delicious warmed up with a little vegan butter or other dairy-free spread. Whether you’re heading out the door or enjoying a slow morning, these muffins hit the spot every time.
Storage Instructions
Storage Instructions
You can prep this muffin batter ahead of time if you’d like. Just leave out the blueberries until you’re ready to bake. Store the batter in a covered bowl or an airtight container in the fridge.
Keep leftovers in an airtight container at room temperature. Just be sure they’re fully cooled before storing so they don’t get soggy from trapped steam.
Once the blueberry banana muffins are completely cool, pop the whole tin in the freezer for 15 minutes to flash freeze. Then transfer the muffins to a freezer-safe bag or container. I like to double-bag them to help prevent freezer burn.
More Gluten-Free Breakfast Recipes To Try!
- Gluten-Free Biscuits and Gravy
- Easy Gluten-Free Pancakes
- Crustless Spinach Quiche
- Easy Gluten-Free Banana Bread
I made this recipe, it’s wonderful. Instead of 1 1/2 cups gluten free flour I added 1 1/4 cups and 1/4 cup of mixed ground Flax and almond flour and they came out perfect. Thank you, your recipes are always great!
These came out beautifully! I used Trader Joe’s gluten free flour. My first gluten free baking! Thanks soo much!
Hello! I used coconut oil and maple syrup and they turned out very oily! Any suggestions?
Hi Tina, Coconut oil and maple syrup are both very liquid, and in a gluten-free batter there isn’t enough structure to absorb that fat, so the muffins can turn out greasy. Next time, try reducing the coconut oil by a tablespoon or two, or swap it for a solid fat like softened butter. You can also replace part of the maple syrup with a granulated sweetener to cut down on the extra liquid in the batter.
I started today thinking I was going to make your gluten-free Banana Bread; however, decided to make your banana, blueberry muffins and oh my goodness, am I glad I did that! The only variation I did was use pure maple sugar instead of white sugar.
One of my friends is gluten intolerant, so when I cook or bake, I will usually do gluten-free. She’s coming over for breakfast in the morning!
These muffins are so yummy – light and airy – I ate TWO!! I would attach a picture but dont see the option.
Made this a couple of days ago. I used gf flour all the ingredients including frozen blueberries. To my surprise everything turned out great!
I have both gluten and dairy allergies.
What happens to this recipe if you omit the bananas?
Hi Mary, the bananas provide moisture, sweetness, and flavor so the recipe will not turn out correctly if you omit them.
These were amazing! I used coconut sugar and made them as muffin tops. I used BRM 1-to-1 ap flour.
Very yummy! I used King Arthur Measure for Measure (without adding additional gum) and I used coconut oil instead of butter because I was running low on butter. I’ll probably use butter next time, but this recipe is solid and I’ll definitely make these again. I didn’t use the lemon peel or cinnamon, but I’m sure those would be lovely additions as well. I am curious how many this is supposed to make. My batter made 11 small to medium muffins and were done in 12-13 minutes.
Hi Angela, this recipe makes 12 muffins.
When making the apple crisp should I use a bigger pan if I am doubling the recipe?
Yes!
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!