These gluten-free blueberry banana muffins are simple to prepare and ideal for breakfast, brunch, or a sweet treat. The muffins stay moist from the bananas and are studded with juicy bursts of blueberry in every bite.
I used to consider myself a night owl, until I became a mom of young children and discovered that my best chance to bake in peace was after bedtime. Making something delicious for the next morning was the motivation I needed to get up early. Over time that habit nudged me into becoming an early riser—something that fit better with my husband’s schedule and helped me carve out quiet time.
Now that the kids are older, I don’t bake alone as often before dawn, but I still get up earlier than I once did and sometimes use that time for a run. Either way, those early mornings produced many recipe experiments, including these gluten-free blueberry banana muffins.
These muffins are straightforward to make and reliably tasty. My sister once brought a batch of traditional wheat blueberry banana muffins that were so good I decided to recreate a gluten-free version. We love blueberries at breakfast—whether in scones, syrup, pancakes, or smoothies—yet classic blueberry banana muffins remain one of our favorites for any time of day.
Gluten-Free Blueberry Banana Muffins
- These muffins use mashed bananas as the main wet ingredient. I usually mash with a potato masher and leave a few small chunks for texture, but you can purée them in a food processor or blender if you prefer a smoother batter.
- The recipe is low in fat, which makes these muffins a light option for a pre-run snack or a mostly carbohydrate breakfast. If you want more staying power, spread a little butter or nut butter on a warm muffin.
Gluten-Free Blueberry Banana Muffins
If you love blueberries, these gluten-free blueberry banana muffins will be a hit at your table.
- Author: Elise
Ingredients
- 2 medium-sized overripe bananas
- 1/2 cup plain yogurt
- 2 eggs
- 1 teaspoon gluten-free vanilla extract
- 1/2 cup sugar (evaporated cane juice or your preferred sugar)
- 2 cups gluten-free flour mix
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon xanthan gum (omit if your flour mix already contains it)
- 1 cup blueberries
Instructions
- Preheat the oven to 350ºF (175ºC).
- Purée the bananas in a food processor or blender, or mash them by hand until mostly smooth.
- Add the yogurt, eggs, vanilla, and sugar to the mashed bananas.
- Pulse or blend briefly to combine the wet ingredients.
- In a separate bowl, whisk together the gluten-free flour mix, baking powder, baking soda, salt, and xanthan gum (if using).
- Add the dry ingredients to the banana mixture and pulse or stir until just combined.
- Gently fold the blueberries into the batter by hand so they remain whole.
- Divide the batter evenly among twelve greased or lined muffin cups.
- Place the muffin tin in the center of the preheated oven and bake for 18–20 minutes, until the muffins begin to brown and feel firm to the touch. A toothpick test may not be reliable because of the blueberries.
- Remove from the oven and let the muffins rest for five minutes before transferring them to a wire rack to cool slightly.
- Serve warm or at room temperature and enjoy!
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