These gluten free blueberry banana muffins are a delicious, healthy snack. Fresh blueberries and ripe bananas give this recipe the best flavor!
I bake with bananas all the time. I’m always happy to see ripe bananas in my fruit bowl because there are so many ways to use them. My blender banana bread is a family favorite.
When I see fresh blueberries on sale, I love to make a batch of these gluten free blueberry banana muffins. They’re so soft and flavorful, nobody misses the gluten in these little goodies.
Blueberry Muffin Recipe Tips
Banana muffins require less added sweetener than other types of muffins because the bananas are already so sweet. This recipe only needs a third cup of maple syrup along with the ripe bananas.
Sometimes when you make blueberry muffins, the batter turns a greenish-blue color. To avoid this discoloration, coat the blueberries with a tablespoon of flour. This keeps them from bleeding into the batter.
This is my gluten-free version, but you can also make these with white whole wheat flour. I recommend adding a little extra mashed banana if you use wheat flour so the muffins don’t come out dry.
Gluten Free Blueberry Banana Muffins
Ingredients
- 2 cups gluten-free flour (plus an extra tablespoon for dusting the berries)
- 1 tsp baking soda
- 1/2 tsp salt
- 3 medium ripe bananas (mashed)
- 2 eggs
- 1/3 cup milk (I use coconut milk)
- 1/3 cup coconut oil
- 1/3 cup pure maple syrup
- 3/4 cup blueberries
Instructions
- Preheat the oven to 350 degrees and grease a standard muffin pan.
- In a medium bowl, whisk together the 2 cups of flour, baking soda, and salt.
- 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.
- In a small bowl, coat the blueberries with the additional tablespoon of flour. Then gently fold the blueberries into the muffin batter.
- Transfer the batter to the prepared muffin pan, filling each muffin opening about 2/3 of the way. Bake the muffins for about 20 minutes, or until the tops are set and a toothpick inserted in the center of a muffin comes out clean. (It's better to undercook them a little than to overcook them.)
- Cool on a wire rack. Store the muffins in an airtight container at room temperature for up to two days, or freeze them for later.
Nutrition Estimate
Blueberry Banana Muffins Price Breakdown
This recipe costs a total of $5.59 to make, or $.47 per muffin. Try these easy gluten free blueberry banana muffins when you see fresh blueberries on sale.
Note: This post was originally published in 2012. It was updated in 2019.
Peter McClintock says
Hi Annemarie,
We used gluten free flour, three bananas(that’s all we had) and three eggs, plus the other ingredients.. The muffins are awesome. We baked them for 16 minutes, turned off the oven and left them in for another two minutes. They are perfect. Moist and fluffy and sweet enough. You could increase the maple syrup if you wanted but, it was good for us. We are going to add diced up dates to our next batch. Thank you
Annemarie says
So glad you enjoyed the muffins! I love the idea of adding diced dates.
Kasey says
I used whole wheat flour and frozen blueberries. They came out dry and not sweet. Goodbut not great. I would use more maple syrup/honey or 6 bananas when using whole wheat flour because it’s not as sweet as your gluten free flour blends and it absorbs a lot more liquid – an extra banana and the water from frozen berries was not enough.
Annemarie says
Thanks for the feedback, Kasey. I’m sorry to hear that the muffins came out too dry. There’s definitely a variation in different types of whole wheat flour. I use white whole wheat flour or whole wheat pastry flour. These are both a little lighter than traditional whole wheat flour. Also, if you leave the muffins in the oven for just a minute or two too long, they’ll come out pretty dry. As far as the sweetness, I tend to make muffins that are just sweet enough. Feel free to play with the syrup in my recipes to suit your tastes.
Christine says
I love how healthy these muffins are. I made them tonight and they came out tasting good but a little dry and very crumbly. I used half coconut flour and half almond flour. Could that have caused a problem? or do you think there is something else I should change? Thanks for the advice!
Annemarie says
Yes, Christine, those flours will definitely make more crumbly muffins. Check out my gluten-free flour mix (linked in the recipe) for a more stable product. If you want to stick with the flours you’re using, I’ve had more success with almond flour than coconut flour myself. You may want to try it with more moisture (extra banana?) and additional eggs. Let me know how it goes if you try again!
Jordan@GirlGoneLocal says
I’m going blueberry picking at a local farm this week and I was hoping to find a great recipe for blueberry muffins. I love that you combined them with the sweetness of the banana and kept the recipe simple since fresh blueberries already have so much flavor! I’m new to gluten-free baking but have a package of Bob’s Red Mill GF all-purpose flour. Would that do the trick or are there other flours that it needs to be combined with?
Annemarie says
I hope you like them, Jordan! The Bob’s Red Mill flour will work great with this recipe.
Sarah says
If I don’t have coconut oil on hand, what type of oil would you recommend substituting with?
Annemarie says
I recommend melted butter as the best substitute for coconut oil. Most other baking oils (vegetable, canola, etc.) are highly refined so I don’t use them.
Poppins says
Would almond flour work, or would that be to dense?
Annemarie says
Almond flour should work for this recipe. I recommend cutting the recipe in half and trying a single batch first. Good luck!
Regina says
Can I use honey instead of maple syrup?
Annemarie says
Yes Regina, you can substitute the same amount of honey for the maple syrup.
Celiac Kiddo says
Love banana muffins, especially a recipe without sugar! Thanks 🙂
-Dana
Annemarie says
Thanks, Dana. I love how the bananas work with gluten-free flour. So tasty!