These gluten free blueberry banana muffins have become a family favorite. They are gluten free, nut free and bursting with sweet blueberries and creamy banana goodness.
Why I love these gluten free blueberry banana muffins
I love having muffins that are hearty and nutritious enough for breakfast or an afternoon snack or on-the-go. These muffins are great because they take no time at all to pull together. They puff up perfectly while baking with a texture that is tender, moist, delicious and not too sweet.
Millet and brown rice flours: these flours give the muffins a delicate crumb and a mild nutty flavor.
Tapioca flour: provides a slightly sweet flavour and helps to improve the texture and structure of the muffins.
Gluten free rolled oats: are high in fibre and good for the heart, and are known to lower cholesterol and stabilize blood sugar.
Coconut sugar: adds a little sweetness.
Baking powder and baking soda: provide lift.
Sea salt: livens up the flavors.
Bananas: are delicious, sweet and nutritious. The high potassium levels in bananas keep blood pressure in check.
Oat milk and coconut oil: add moisture.
Vanilla extract: enhances the flavor.
Blueberries: are loaded with antioxidants and phytonutrients and are incredibly healthy. They are known to support heart health, improve brain function and slow aging. What more could you want in a fruit!
Tips For Perfect Muffins
Don’t overmix your batter. You want these muffins to stay nice and fluffy so mix the batter just enough to incorporate your wet ingredients into your dry ingredients and gently fold in the blueberries.
Fresh or frozen blueberries. Fresh blueberries will stay nice and plump when baked but frozen is okay too. Just make sure to keep them frozen until you’re ready to fold them into the batter or they may make your muffins a little mushy.
The muffins can be left out on the counter for a couple of days but they hold up much better in the fridge for up to 5 days since they’re made with plenty of fruit.
You can freeze your muffins for up to 3 months in an airtight container, then thaw them in the fridge or on the counter.
How to store leftovers
The muffins can be stored at room temperature for up to 2 days. I prefer to keep mine in the fridge where they can be stored in an airtight container for up to 5 days. You can also freeze your muffins for up to 3 months.
Gluten Free Blueberry Banana Muffins
- 1 12-cup muffin tin lined, or use silicone muffin tray
- ½ cup millet flour (70 grams)
- ½ cup brown rice flour (70 grams)
- ¼ cup tapioca flour (30 grams)
- ¾ cup gluten free rolled oats (70 grams)
- ⅓ cup coconut palm sugar (50 grams)
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ⅛ teaspoon fine sea salt
- 3 medium ripe bananas, mashed (˜350 grams peeled)
- ¼ cup oat milk (or other non-dairy milk) (60 grams)
- ¼ cup unrefined coconut oil, melted (55 grams)
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
- Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners.
- Mix all the dry ingredients - flours, oats, coconut sugar, baking powder, baking soda and sea salt with a whisk in a medium bowl until evenly combined.
- In a separate bowl whisk all the wet ingredients - bananas, oat milk, coconut oil and vanilla extract.
- Slowly whisk the wet ingredients into the dry ingredients until just combined, careful not to over mix.
- Fold in the blueberries.
- Scoop the batter into the prepared muffin pan filling approximately ¾ of the way to the top of each cup. You should have 12 muffins.
- Bake for 18-20 minutes. Remove from the oven and allow to cool on a cooling rack.