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Best Gluten-Free Blueberry Banana Muffins

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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.

For more breakfast recipe ideas see my Gluten Free Breakfast section.

Gluten Free Blueberry Banana Muffins stacked on top of one another, one has a bite out, they are stacked near three other muffins and scattered blueberries

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 published in my cookbook. 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.

Gluten-Free blueberry banana muffins in a bowl with a white napkin

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 tablespoon 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.

a collage of two photos, one with muffin on top of other muffins, the other is a muffin with a bite out, with the words gluten free blueberry banana muffins in text in the center

Steps for making gluten-free blueberry banana muffins

  1. Preheat your oven.
  2. Line a 12-serving muffin pan with paper liners; set aside.
  3. In a medium mixing bowl combine your ingredients.
  4. 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.

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.

Yield: 12 muffins

Gluten-Free Blueberry Banana Muffins

A gluten-free blueberry banana muffin on a white piece of marble with a bite taken out.

Easy Gluten-Free Blueberry Banana muffins that are dairy-free, nut-free, and have a vegan and refined sugar free option.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

Instructions

  1. Preheat oven to 350°F (180°C). Position the oven rack in center of oven.
  2. Line a 12-serving muffin pan with paper liners; set aside.
  3. In a medium mixing bowl combine flour, baking powder, baking soda, and salt.
  4. In a separate large bowl whisk together egg, sugar, oil, mashed banana, applesauce and vanilla extract.
  5. Add the wet ingredients to the dry ingredients and stir just until mixed. Fold in the blueberries.
  6. 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.
  7. 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 1/3 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.

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Nutrition Information:

Yield:

12

Serving Size:

1 muffin
Amount Per Serving: Calories: 191Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 16mgSodium: 189mgCarbohydrates: 28gFiber: 2gSugar: 16gProtein: 2g
© Chrystal
Cuisine: American / Category: Breads/Muffins
A gluten-free blueberry banana muffin with a bite taken out stacked on a muffin with the words gluten free blueberry banana muffins in text at the top

Reader Interactions

Comments

  2. This is the best banana muffin recipe I’ve ever made. My sister couldn’t even tell it was gluten-free. Thank you!

    Reply

  4. 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.

    Reply

    • 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

      Reply

    • 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

      Reply

    • Hi Lisa,
      I haven’t tried substituting the sugar in this recipe but I’d imagine you could use coconut sugar.

      Best,
      Chrystal

      Reply

  7. 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

    Reply

    • Hi Mayra,
      I’m so glad you liked these gluten free blueberry banana muffins. Thank you for letting me know.

      Best,
      Chrystal

      Reply

  8. 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)

    Reply

    • 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

      Reply

  11. 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!

    Reply

  12. Amazing muffins!! I would lower the sugar next time. A little too sweet for my taste but other than that they taste wonderful 🙂

    Reply

  13. 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.

    Reply

    • 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

      Reply

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