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Gluten Free Blueberry Banana Muffins

These gluten free blueberry banana muffins are a delicious, healthy snack.
Course Snack
Cuisine American
Keyword Banana, Blueberry, muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 189kcal
Cost $.47 per muffin



  • 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
  • 1/2 cup oat milk or other milk of your choice
  • 1/3 cup coconut oil
  • 1/3 cup pure maple syrup
  • 3/4 cup blueberries


  • Preheat the oven to 350 degrees and grease a standard muffin pan, and line with cupcake liners if desired.
  • 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.


Calories: 189kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 204mg | Potassium: 148mg | Fiber: 3g | Sugar: 11g | Vitamin A: 84IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg