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gluten-free banana blueberry muffins | mamaknowsglutenfree.com

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 and dairy-free muffins, gluten-free blueberry banana muffins, gluten-free muffins
Prep Time 5 minutes
Cook Time 20 minutes
Servings 12 muffins
Calories 169 kcal

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 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
US Customary - Metric

Instructions

  1. Preheat the oven to 350°F
  2. Use baking cup liners or cooking spray for the muffin tin.
  3. In a mixing bowl, mash the ripe bananas with a fork until completely smooth.
  4. Add the baking soda and stir to combine with the mashed bananas. Allow the mixture to sit for 1 to 2 minutes.
  5. Stir the melted butter (or melted coconut oil for dairy-free) into the mashed bananas.
  6. Stir in the sugar (or pure maple syrup), salt, beaten eggs, and pure vanilla extract.
  7. Mix in the gluten-free flour, cinnamon and xanthan gum (leave out the xanthan gum if your flour already has it).

  8. Gently stir in blueberries.
  9. Scoop the batter into baking cups lined/cooking sprayed muffin tin. I like to use an ice cream scoop.
  10. 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.

  11. Allow the muffins to cool.
  12. Enjoy!
  13. Store in an airtight container.

Recipe 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. Friends, please do not scoop the flour out of the bag with your measuring cup.

Tips:

Mama says, "Check all of your labels."

Did you make a recipe? Tag @mamaknowsglutenfree on InstagramFacebook  or @mamaknowsgf on Twitter! I would love to see what you created!

Nutrition Facts
Easy Gluten-Free Blueberry Banana Muffins {Dairy and No Refined Sugar Option}
Amount Per Serving (1 muffin)
Calories 169 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 40mg 13%
Sodium 148mg 6%
Potassium 120mg 3%
Total Carbohydrates 27g 9%
Dietary Fiber 2g 8%
Sugars 13g
Protein 2g 4%
Vitamin A 4.3%
Vitamin C 4.1%
Calcium 1.7%
Iron 4.3%
* Percent Daily Values are based on a 2000 calorie diet.