Easy Gluten-Free Blueberry Banana Muffins
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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Servings: 12 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
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 1 cup (120 grams) oat flour
- 1 cup (112 grams) fine blanched almond flour
- 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.1 cup oat flour, 1 cup fine blanched almond flour, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, ½ teapoon fine sea salt, 1 cup fresh blueberries
- In a separate large mixing bowl, whisk together the mashed bananas, eggs, maple syrup and vanilla until well combined.3 medium ripe bananas, mashed, 2 large eggs, ¼ cup pure maple syrup, 2 teaspoons vanilla extract
- 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.
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