Go Back
–+ servings
gluten-free banana blueberry muffins | mamaknowsglutenfree.com
Print Recipe
4.98 from 167 votes

Easy Gluten-Free Blueberry Banana Muffins

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.
Step-by-step photos can be seen below the recipe card.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: gluten-free blueberry banana muffins, gluten-free dairy-free blueberry banana muffins
Servings: 12 muffins
Author: Audrey Roberts

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
US Customary - Metric

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!

Video

Nutrition

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