By / Last Modified On August 24, 2023
Tender, simple to make, and bursting with tangy blueberries, this gluten-free blueberry banana muffin recipe is going to be your new favorite go-to muffin recipe.
These are the best gluten-free blueberry banana muffins, and you'll think so too, once you see how easy they are to make.
If you love gluten-free desserts and gluten-free muffins and breads made with bananas, you'll want to check out my Gluten-Free Banana Bread. You might also like my Almond Flour Banana Muffins.
For more breakfast recipe ideas, see my Gluten Free Breakfast section.
Gluten-Free Blueberry Banana Muffins
These gluten-free blueberry banana muffins are simple to make, don't require a mixer, and use minimal ingredients that you'll find in most gluten-free kitchens.
This gluten-free blueberry banana muffin recipe is a spin-off of my gluten-free banana muffins.
I recently improved the recipe and modified it to use Bob's Red Mill Gluten-Free 1-to-1 Baking Flour because we use Bob's Red Mill products in most of our cooking and baking.
In this recipe, the Gluten-Free 1-to-1 Baking Flour delivers a fluffy, scrumptious gluten-free muffin.
I should mention that this recipe is naturally dairy-free and nut-free, and you can use coconut sugar in place of the sugar to make these gluten-free blueberry banana muffins refined sugar-free.
You can skip down to the recipe if you want, but I encourage you to read through this post. It has some tips and tricks for making the best gluten-free blueberry banana muffins that I think you'll want to see.
Tips for making the best gluten-free blueberry banana muffins:
- Use fresh ingredients and always check labels.
- Read the recipe before you begin.
- Ingredients at room temperature work best.
- You can use fresh or frozen blueberries.
- Let your oven site for 5 minutes after it preheats. This helps the temperature to even out in the oven.
- Use overripe bananas.
If you make any substitutions other than what I've tested with you are doing so on your own but please feel free to leave a question in the comment section below if you need help with anything.
Egg-Free Substitution
The one egg in this gluten-free blueberry banana muffin recipe plays an important role in the texture. If you can't have eggs you can use a flax egg, 3 tablespoons of water + 1 tablespoon ground flax seed. Let the mixture sit for 15 minutes before using.
Working with Gluten-Free Flours
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weigh the gluten-free flour, but I don't have the ingredient weights for all my recipes yet.
Silicone baking pan vs. metal baking pan
I have a silicone muffin baking pan and a metal muffin baking pan. I find that the silicone pans take longer to heat up, causing the muffins to take a little longer to cook. For these gluten-free blueberry banana muffins, I recommend using a metal muffin baking pan. With both types of pans, you'll want to use paper liners when making this gluten-free blueberry banana muffins recipe.
Steps for making gluten-free blueberry banana muffins
- Preheat your oven.
- Line a 12-serving muffin pan with paper liners; set aside.
- In a medium mixing bowl combine your ingredients.
- Spoon the batter evenly into each cupcake pan, about ⅔ full and bake.
That's it! Super easy, right? It takes less than 10 minutes to get these gluten-free muffins in the oven. For detailed steps and ingredients, consult the recipe below.
More Gluten-Free Banana Recipes
If you love to make gluten-free recipes using bananas, you might like to try some of my other gluten-free banana recipes.
- Grain-Free Banana Everything Bars
- Gluten-Free Coconut Pecan Banana Bread
- Gluten-Free Chocolate Banana Bread
If you have a ton of overripe bananas to use, you should check out this Gluten Free Banana Bread French Toast Recipe. If you love bananas AND pie, you'll want to make this Dairy-Free Banana Cream Pie.
Did you make these gluten-free blueberry banana muffins? If so please leave a comment and a starred review and let me know what you thought.
Gluten-Free Blueberry Banana Muffins
Easy Gluten-Free Blueberry Banana muffins that are dairy-free, nut-free, and have a vegan and refined sugar free option.
Ingredients
- 1 ½ cups Bob's Red Mill 1-to-1 Gluten-Free Flour
- 1 teaspoon gluten-free baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg, room temperature
- ⅔ cup granulated sugar
- ⅓ cup oil of choice (I use avocado oil)
- 2 medium overripe bananas, mashed
- ½ cup unsweetened applesauce
- 1 teaspoon gluten-free vanilla extract
- 1 cup blueberries, fresh or frozen
Instructions
- Preheat oven to 350°F (180°C). Position the oven rack in center of oven.
- Line a 12-serving muffin pan with paper liners; set aside.
- In a medium mixing bowl combine flour, baking powder, baking soda, and salt.
- In a separate large bowl whisk together egg, sugar, oil, mashed banana, applesauce and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir just until mixed. Fold in the blueberries.
- Spoon the batter evenly into each cupcake pan, about ⅔ full. Bake for 22–25 minutes or until a wooden toothpick inserted near center comes out clean.
- Store in an airtight container at room temperature.
Notes
- Egg-free option: mix 3 tablespoons of water with 1 tablespoon of ground flax seed and let it sit for 15 minutes before using. Muffins will be denser, but tasty.
- Refined sugar-free option: replace the granulated sugar with equal parts coconut sugar.
- You can use your oil of choice in this recipe, but if you don't have oil use ⅓ cup of melted butter or dairy-free butter.
- You can use fresh or frozen blueberries in this recipe.
- This recipe works best with a metal muffin baking pan.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.
Nutrition Information:
Yield:
12Serving Size:
1 muffinAmount Per Serving: Calories: 191Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 16mgSodium: 189mgCarbohydrates: 28gFiber: 2gSugar: 16gProtein: 2g
Gluten-Free Blueberry Banana Muffins
Easy Gluten-Free Blueberry Banana muffins that are dairy-free, nut-free, and have a vegan and refined sugar free option.
Ingredients
- 1 ½ cups Bob's Red Mill 1-to-1 Gluten-Free Flour
- 1 teaspoon gluten-free baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg, room temperature
- ⅔ cup granulated sugar
- ⅓ cup oil of choice (I use avocado oil)
- 2 medium overripe bananas, mashed
- ½ cup unsweetened applesauce
- 1 teaspoon gluten-free vanilla extract
- 1 cup blueberries, fresh or frozen
Instructions
- Preheat oven to 350°F (180°C). Position the oven rack in center of oven.
- Line a 12-serving muffin pan with paper liners; set aside.
- In a medium mixing bowl combine flour, baking powder, baking soda, and salt.
- In a separate large bowl whisk together egg, sugar, oil, mashed banana, applesauce and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir just until mixed. Fold in the blueberries.
- Spoon the batter evenly into each cupcake pan, about ⅔ full. Bake for 22–25 minutes or until a wooden toothpick inserted near center comes out clean.
- Store in an airtight container at room temperature.
Notes
- Egg-free option: mix 3 tablespoons of water with 1 tablespoon of ground flax seed and let it sit for 15 minutes before using. Muffins will be denser, but tasty.
- Refined sugar-free option: replace the granulated sugar with equal parts coconut sugar.
- You can use your oil of choice in this recipe, but if you don't have oil use ⅓ cup of melted butter or dairy-free butter.
- You can use fresh or frozen blueberries in this recipe.
- This recipe works best with a metal muffin baking pan.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.
Nutrition Information:
Yield:
12Serving Size:
1 muffinAmount Per Serving: Calories: 191Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 16mgSodium: 189mgCarbohydrates: 28gFiber: 2gSugar: 16gProtein: 2g
Natalie
I love blueberry and banana together in desserts! Looks so delicious!
chrystal
Thanks for stopping by Natalie!
Best,
Chrystal
Chelsea
I really enjoyed this recipe! I didn't have blueberries so I used frozen raspberries instead and added the zest of one lemon!!! It's hard to find gf baked goods I actually love! Thanks.
chrystal
I am so glad you love it. Thank you for letting me know.
Best,
Chrystal
Shay
This is the best banana muffin recipe I've ever made. My sister couldn't even tell it was gluten-free. Thank you!
chrystal
Awe, I'm so glad you to hear it! Thank you for stopping by to leave a review.
Best,
Chrystal
MK
Can the blueberries be left out of this recipe without other modifications?
Lindsay
You should be able to just leave them out. We didn't test the muffins without the berries, so I can't say for sure.
Kristie
I've tried other gluten-free blueberry banana muffin recipes and this one is by far the best. Thank you!
chrystal
Hi Kristie,
I am so glad you like these muffins! Thank you for stopping by to let me know.
Best,
Chrystal
Charlene Robertson
This recipe is superb. I've tried many but this is the best. I used mixed frozen berries and added cinnamon sugar on top. Light and delicious. And no one knew they were gf!
Kindle
Holy moly these are delicious! Great recipe!! I used coconut palm sugar + maple syrup instead of applesauce. The banana flavor is perfectly mixed throughout and the blueberries were so juicy that they dripped down the sides.
chrystal
Hi Kindle (lovely name!),
I am so glad you like them. Thank you for taking the time to stop by and let me know that you loved these muffins and what you did to make them perfect for you.
Best,
Chrystal
Christine
Any suggestions to replace applesauce?
chrystal
Hi Christine,
You can use more banana, about a half of a medium bananas worth. The applesauce adds moisture and helps deliver the texture. I hope that helps.
Best,
Chrystal
Christine
Perfect! Thank you so much! I can't wait to make these!
Christine
I made these subbing banana for the applesauce and cooked an extra 10 minutes - they turned out so delicious! This will be my go to recipe for muffins!
chrystal
Hi Christine,
I'm so glad you liked them! Thanks for letting me know.
Best,
Chrystal
Lisa
What can I substitute for the sugar?
chrystal
Hi Lisa,
I haven't tried substituting the sugar in this recipe but I'd imagine you could use coconut sugar.
Best,
Chrystal
Mayra
I’m really not a muffin lover but the idea of bananas. applesauce and blueberries in a gluten free treat made me want to try It out. I have just truly loved it! I will surely continue making it and wanted to thank you for this delicious recipe
chrystal
Hi Mayra,
I'm so glad you liked these gluten free blueberry banana muffins. Thank you for letting me know.
Best,
Chrystal
Dakota
I’ve tried your chocolate paleo muffin recipe and loved it so I can’t wait to give these a try! Can I use almond flour instead of the Bob’s red mill one to one flour? (I don’t have that on hand)
chrystal
Hi Dakota,
I have a recipe that might work for you. I just made Paleo Banana Muffins recently, you can add blueberries to it instead of chocolate chips. I also have a Paleo Blueberry Muffin recipe.
Chrystal
Shaina D Crapse
Can these be made in batches and frozen...do they reheat well? Thanks
chrystal
Hi Shaina,
Yes, you can freeze them in batches. They thaw/reheat well.
Best,
Chrystal
Monica
can you leave out the applesauce?
chrystal
It an important ingredient. I haven't tried substituting.
Best,
Chrystal
Jean
Hi, can I bake this in a loaf pan? if yes what should be the right temperature and time? Thanks.
chrystal
Hi Jean,
Bake in a loaf pan at 350F for 45-55 minutes or until cooked through and a toothpick inserted in the center comes out clean.
Let cool completely before slicing.
Best,
Chrystal
Gayle
These are so very good! Great flavor & fluffy! Very easy & quick to make! I made twice last month! Great to freeze & take out when need a snack Thank you... Tis a keeper!
chrystal
I am so glad you like them Gayle. Thank you for stopping back by to let me know.
Best,
Chrystal
Alejandra Perry
Amazing muffins!! I would lower the sugar next time. A little too sweet for my taste but other than that they taste wonderful 🙂
chrystal
I am so glad you like them. Thank you for letting me know.
Best,
Chrystal
Rosalyn Gallo
Wonderful recipe, but recommend using fresh blueberries instead of frozen. I used frozen when I made it the first time and the batter did not cook evenly. Have used fresh berries ever time since and great results.
chrystal
I am glad you liked them. I haven't had any issues with the batter cooking evenly with frozen blueberries but I appreciate the watch out.
Best,
Chrystal
Caren
Can we skip the apple sauce in the recipe? And can I use the 1-1 bob red mill flour in all your recipes?
chrystal
I'm not sure what you'd use in place of the applesauce, more banana maybe? Bob's 1-to-1 works in all my recipes. Just make sure to spoon the flour into the measuring cup and then level it.
Best,
Chrystal
Anna Petrone
hi! i have a couple questions. what’s the recipe in grams? also would it be possible to use raspberries instead of blueberries? ty!
chrystal
Hi Anna,
I don't have this recipe converted to grams yet. I hope to convert all my recipe this year. You can use raspberries.
Best,
Chrystal
Barbara
They came out great. I used lemon extract and baked them in a little loaf pan made for multiple little loafs . The fresh blueberries made this taste so good . Easy and quick as well!
Samina
Hi Chrystal,
What would be the quantity of the mashed bananas in cups(approx) in this recipe?
chrystal
This uses about 1 cup of mashed banana.
Samina
Made these muffins today! They taste yum!only thing that my blueberries sank to the bottom and some of the muffin sticks to the liner when pulled out. How can I fix this problem?
chrystal
Hi Samina,
You can try adding them to the top after you put the batter into the muffin liners, vs mixing them into the batter.
Best,
Chrystal
Kathleen Codd
Can you substitute anything for the applesauce if you don't have any.
chrystal
More banana works.
Best,
Chystal
Shelby
These are such amazing, moist muffins! Naturally I had to eat one after they came out of the oven, but I can't wait to eat them for breakfast all week. Thanks for always having the best recipes I can always count on!!
chrystal
You are very welcome. I am so glad you like them.
Best,
Chrystal
LJ in PA
I only have one banana. Can I use more applesauce, and if so, how much?
Wendy Stoltz
Hi LJ,
Absolutely! If you only have one banana and need to substitute for more, you can definitely increase the amount of applesauce. For the missing banana, you can try using an additional 1/2 cup of unsweetened applesauce, I have not tested this so you need to look at the batter to see if it is sufficient. This should help maintain the moisture and flavor in your muffins. Enjoy your blueberry banana muffins!
Lorrie
These muffins were wonderful!
I did change it up just a bit for my taste. I added lemon zest from 1/2 of a lemon and used 1C Bob’s 1 to 1 flour and 1/2 C almond flour.
I was fresh out of applesauce so I used 2 eggs instead of one.
Oh my goodness the texture and flavor was pretty much perfect.
Next time I may take cut out some of the sugar. Thank you and I’ll be sure to try some of your other recipes!
Wendy Stoltz
Hi Lorrie,
I'm thrilled to hear that you enjoyed the muffins! Your modifications sound fantastic. Adding lemon zest and using a combination of Bob's 1 to 1 flour and almond flour must have added a delightful flavor and texture. It's wonderful that the adjustment from applesauce to eggs worked out well for you, too.
Personalizing recipes to your taste is a wonderful way to make them truly your own. And considering reducing the sugar is a great idea if you're looking to experiment with the sweetness level.
I'm glad you're planning to explore more recipes. If you ever need more cooking inspiration or have any questions along the way, feel free to reach out.