gluten-free banana blueberry muffins |
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5 from 45 votes

Easy Gluten-Free Blueberry Banana Muffins {Dairy and No Refined Sugar Option}

The only gluten-free blueberry banana muffin recipe you’ll ever need; a one-bowl wonder! No mixer required for these super moist banana blueberry muffins. Dairy-free and no refined sugar option.
Course Breakfast
Cuisine American
Keyword gluten-free blueberry banana muffins, gluten-free dairy-free blueberry banana muffins
Prep Time 5 minutes
Cook Time 20 minutes
Servings 12 muffins
Calories 169kcal
Author Audrey from Mama Knows Gluten Free


  • 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


  • 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 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.


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


Serving: 1muffin | Calories: 169kcal | Carbohydrates: 27g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 148mg | Potassium: 120mg | Fiber: 2g | Sugar: 13g | Vitamin A: 215IU | Vitamin C: 3.4mg | Calcium: 17mg | Iron: 0.8mg
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