These easy gluten-free blueberry banana muffins are a delicious blend of sweet bananas and juicy blueberries baked to perfection. Whether you enjoy them for breakfast, as a snack, or a quick on-the-go treat, these muffins are sure to satisfy your cravings.
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With a soft, tender crumb and bursts of fruity flavor in every bite, they are a wholesome option for those with gluten sensitivities or simply looking for delicious homemade muffins. Plus, this delicious recipe is easy to make and requires just a handful of ingredients.
Everyone in my house loves these muffins, and they don't last very long! Just like my banana oat breakfast cookies, banana pecan muffins, and raspberry muffins, they're dairy-free, refined sugar free, and healthier than some traditional recipes out there.
Also, no mixer needed, which makes them so easy to make on repeat. Fresh blueberries and overripe bananas gives this afternoon snack recipe or breakfast muffin the best flavor. They've definitely become a family favorite.
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Why You'll Love These Gluten-Free Muffins
- Fresh Berries: Bursting with juicy blueberries. Use fresh or frozen, both are great options, just like in my blueberry buckwheat muffins.
- Whip Up In No Time: 10 minutes to prep and 20 minutes to bake. Easy to make with real food ingredients, perfect for a quick breakfast or snack option. No need for a food processor either!
- Fluffy and Moist: The banana in these muffins, along with a combination of oat flour and almond flour, add a tender, moist texture that will have you coming back for more.
- Freezes Really Well: Perfect for an easy breakfast or quick snack when you want a sweet treat that's not too sweet!
Recipe Ingredients
You'll need the following ingredients to make gluten-free blueberry banana muffins:
Ingredient Notes:
- Mashed Banana: Adds natural sweetness and moisture to the muffins, similar to my chocolate chunk banana buckwheat bread, and my coconut flour banana bread. No need for coconut oil, olive oil or almond milk for extra moisture.
- Eggs: Help bind the ingredients together for a fluffy texture.
- Pure Maple Syrup: Provides sweetness without refined sugar.
- Vanilla Extract: Enhances the flavor profile of the muffins.
- Super-Fine Almond Flour: Adds moisture, a nutty flavor and helps create a tender crumb like the crumb in this delicious strawberry cake.
- Oat Flour: Adds texture and structure to the muffins. I use certified gluten-free.
- Baking Powder: :Gives the muffins a light and airy texture.
- Cinnamon: Adds warmth and depth of flavor.
- Sea Salt: Balances the sweetness and enhances the flavors.
- Fresh Blueberries: Bursting with tart juicy flavor.
Substitutions and Variations
- Swap the eggs for two flax egg, for a vegan gluten free blueberry banana muffin.
- Use honey or coconut sugar instead of maple syrup for sweetness.
- Experiment with different fruits such as raspberries, or chopped strawberries.
- Add chopped nuts or chocolate chips for extra texture and flavor. About ⅓ cup.
- If using frozen blueberries, keep them frozen, and don't thaw them before tossing with flour. This helps prevent too much blueberry color mixing with the batter.
How to Make The Best Gluten-Free Blueberry Banana Muffins
- Step 1: In a medium bowl, whisk together the oat flour, almond flour, cinnamon, baking powder, and sea salt.
- Step 2: Toss in the blueberries to lightly coat in flour mixture.
- Step 3: In a separate large mixing bowl, whisk together the mashed bananas, eggs, maple syrup and vanilla until well combined.
- Step 4: Gently fold the dry ingredients into the wet ingredients just until fully incorporated. Take care not to burst the blueberries.
- Step 5: Evenly distribute the muffin batter into 12 muffin cups with a spoon or ice cream scoop, and bake at 350°F for 20-24 minutes.
- Step 6: As soon as they're cool enough to touch, transfer the muffins to a wire rack to cool. Enjoy!
Expert Tips
- Whether you use fresh or frozen blueberries, lightly dusting them with oat flour helps prevent them from sinking to the bottom of the muffins when baking.
- Use a food scale to weigh ingredients, instead of a measuring cup, for the most accurate way to bake gluten free.
- Muffins can become soggy if left in the pan for too long after baking. To prevent this, remove them from the pan as soon as they're cool enough to touch, and transfer to a wire rack to cool completely.
Common Questions
To make blueberry banana bread in a loaf pan, pour batter into an 8x4-inch loaf pan lined with parchment paper. Bake for 40-45 minutes, ur until toothpick comes out mostly clean with a few crumbs attached.
Creating oat flour is easy! You'll only need one ingredient, one blender, and 5 minutes. Start by adding old-fashioned rolled oats to your blender and blend for approximately 15 seconds until you have a smooth, powdery flour. If you require gluten-free options, be sure to use certified gluten-free oats.
Dusting the blueberries with a light coating of the flour mixture before gently folding them into the muffin batter prevents them from sinking to the bottom during baking. It's not a foolproof solution but it definitely helps.
Storage Tips
- Refrigerator: The muffins can be kept on the counter at room temperature for 2-3 days, but I prefer to store them in the fridge in an airtight container for up to 5 days.
- Freezer: Store, individually wrapped in an airtight container for up to 3 months.
More Tasty Gluten-Free Recipes With Banana
Recipe
Easy Gluten-Free Blueberry Banana Muffins
Equipment
- 1 12-cup muffin tin with paper liners, or use a silicone muffin tray
- 1 fork or electric hand mixer to mash bananas
- 1 large bowl, spoon and spatula
- 1 medium bowl
Ingredients
- 1 cup (120 grams) oat flour, certified gluten free if needed
- 1 cup (112 grams) extra-fine almond flour, (not almond meal)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teapoon fine sea salt
- 1 cup (148 grams) fresh blueberries, can be frozen but not thawed
- 3 medium ripe bananas, mashed, about 354 grams of mashed banana
- 2 large eggs, room temperature
- ¼ cup (80 grams) pure maple syrup
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners.
- In a medium bowl, whisk together the oat flour, almond flour, cinnamon, baking powder, and sea salt. Toss in blueberries to lightly coat in flour mixture.
- In a separate large mixing bowl, whisk together the mashed bananas, eggs, maple syrup and vanilla until well combined.
- Gently fold the dry ingredients into the wet ingredients just until fully incorporated. Take care not to burst the blueberries.
- Evenly scoop the muffin batter into 12 muffin cups with a spoon or ice cream scoop, and bake for 20-24 minutes, or until a toothpick comes out mostly clean with a few crumbs attached.
- As soon as they're cool enough to touch, transfer the muffins to a wire rack to cool. Enjoy!
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Notes
- Store in an airtight container at room temperature for 2 days or in the fridge for 5 days. Freeze, individually wrapped, in an airtight container for up to 3 months. Allow to thaw in the fridge or on the counter.
- Homemade oat flour can be made by rolled oats in a blender for 15 seconds, until you have a smooth, powdery flour.
- For best results, use a food scale to weigh ingredients, instead of measuring cups, for the most accurate way to bake gluten-free.
Nancy G says
Can I use protein powder instead of almond flour due to allergies
Jacqui Wilson says
Hi Nancy,
So sorry to hear about your allergies. Almond flour is unique as it has a lot of moisture that it adds to the muffins. I have not tested the recipe with protein powder so I'm not sure how it will turn out. Protein powder does tend to require quite a bit more moisture added to the batter, and may otherwise cause the muffins to be really dry.
Olivia R says
10/10 recommend these! Super easy to make and the sweet bananas with the juicy blueberries add so much flavour! Very moist, and can't tell at all they are gf!
Jacqui Wilson says
Hi Olivia,
I'm so happy you enjoyed the muffins!
Nancy D. says
Thanks for such a great gluten-free muffin recipe! The blueberries really stand out and the muffins taste so light.
Jacqui Wilson says
Hi Nancy,
I'm so glad you enjoyed the muffins. We make these on repeat in our house.