These gluten-free blueberry banana muffins are a delicious snack. Freeze this recipe so you have a healthy breakfast or snack when you need it.
I make banana muffins all the time. I’m always happy to see brown bananas in my fruit bowl because there are so many ways to use them.
Banana muffins require less added sweetener than other types of muffins because the bananas are already so sweet. This recipe is a double batch, and it only requires half a cup of maple syrup. This is my gluten-free version, but you can also make these with white whole wheat flour. The whole wheat version will need a little more milk or one more banana, otherwise the final product may be a bit dry.
Blueberry Banana Muffins
$.37 per muffin
- 4 cups gluten-free flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 5 mashed ripe bananas
- 4 eggs
- 3/4 cup milk (I use coconut milk)
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1 1/2 cups blueberries
Preheat the oven to 350 degrees and grease 2 regular muffin tins (for a total of 24 medium muffins). You could alternately use 2 9x5 inch loaf pans, four mini-loaf pans, or a combination.
In a medium bowl, mix the dry ingredients.
In a large bowl, mix the mashed banana, eggs, milk, coconut oil, and maple syrup.
Add the dry ingredients to the wet ingredients and stir to combine well. Fold in the blueberries.
Bake muffins for 18 to 20 minutes, mini loaves for 35-40 minutes, or regular loaves for 50-60 minutes. Keep an eye on them so they don’t overcook, or else they will come out dry.
Cool on a wire rack.
Blueberry Banana Muffins Price Breakdown
The total cost of this recipe is $8.91, or $.37 per muffin. You can freeze half the batch of blueberry banana muffins and take them out throughout the week for a quick, healthy snack.