These delicious banana blueberry muffins are gluten free and dairy free, and are made with simple ingredients. These make a perfect snack or breakfast!
It’s good to have a muffin recipe that you can rely on. If you’re gluten free, or have food allergies, you know that it can be tough to buy baked goods from the store or the bakery.
This recipe is so easy, and it’s a great way to use up those brown bananas. And I think that homemade muffins generally taste better than store bought, especially if you use extra ripe bananas.
You can easily double this recipe and freeze half of them – that way you’ll have some extras on hand for when you need a quick breakfast or after school snack.
Top Tip
I recommend using parchment paper liners to line the muffin tin. They make it so much easier to clean the pan, and the muffins don’t stick to that kind of paper liner.
Ingredient Notes
- Gluten Free Flour Blend – This recipe works very well with Namaste Perfect Flour Blend, and it would probably work well with other gluten free blends. too. If you aren’t gluten free, go ahead and use all-purpose flour or whole wheat flour.
- Oil – Use a neutral tasting oil, like organic canola oil, or you could use melted vegan buttery spread.
- Bananas – Try to use very ripe bananas for this recipe – they should have a lot of brown spots for the best flavor.
- Sugar – A combination of white sugar and brown sugar works best for these muffins. You can use coconut sugar instead of brown sugar if you prefer, but the flavor will be slightly different.
Variations
- You can use a different berry, like raspberries, if you like.
- Not a berry fan? Try adding dairy free chocolate chips instead.
- Add some finely shredded coconut to the batter for a little more flavor and texture.
Storage
Store leftover muffins in an airtight container. They should stay fresh for about 4 days.
If you’d like to store these in the freezer, you can! Store in a freezer safe container or bag. They should stay fresh in the freezer for up to 3 months.
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Recipe
Gluten Free Banana Blueberry Muffins.
Ingredients
- 2 cups gluten free flour blend I used Namaste Perfect Flour Blend
- 1 teaspoon baking soda
- â…› teaspoon salt
- ½ cup organic canola oil or coconut oil, or melted vegan buttery spread
- ½ cup organic cane sugar
- ½ cup brown sugar packed
- 2 large eggs
- 2 very ripe bananas mashed
- 1 teaspoon vanilla extract
- 1 cup blueberries
Instructions
- Preheat oven to 325 degrees F. Line a muffin tin with paper liners.
- In a medium sized bowl, sift together the gluten free flour blend, baking soda, and salt. Set aside.
- In a large mixing bowl mix together the organic canola oil and sugars. Add the eggs, mashed bananas and vanilla, stirring until well blended.
- Fold in the dry ingredients, then stir in the blueberries.
- Pour batter into prepared muffin pan and bake at 325 degrees F for approximately 30-35 minutes or until toothpick inserted in center comes out clean. Cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
Jacqueline Mckendry
Am I correct to assume this is in Fahrenheit and not Celsius? Thanks!
Kelly Roenicke
Yes, fahrenheit!
Eenla
What do I replace 2 eggs with to make it vegan please? I don’t like ‘flax egg’ taste. :-(
Kelly Roenicke
Here is a gluten free vegan banana muffin recipe, I would just use this: https://theprettybee.com/gluten-free-banana-chocolate-chip/
Elena
Thank you Kelly but again, this recipe calls for 2 flax eggs. What do yo suggest I can use instead. Usually I replace eggs with bananas but we already have banana in this recipe :-0.
Thank you
Kelly Roenicke
This recipe calls for two actual eggs. I haven’t made it any other way, so I’m not sure what would work. But the other one I linked to I make all the time without eggs, that’s why I suggested that one.
Stephanie Hohnerlein
Will they turn out the same if I don’t use the bananas? If not, is there a substitute? Bananas are high in histamines and we try to avoid them.
Kelly Roenicke
Use some apple sauce instead, about 1/3 of a cup. Or blended pears.
Kalee
Made these today and they were great! Only change I made was adding a little lemon zest. So good, thanks for the recipe! ?
Kelly Roenicke
So glad you liked them! Thanks for letting me know!