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Gluten-Free Banana Blueberry Muffins

by Nensi Beram
4 comments

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Gluten-Free Banana Blueberry Muffins

Recipe characteristics

  • Super easy to make and requires only one bowl
  • Perfect for busy mornings
  • Great snack or breakfast option for kids and adults!
  • Dietary requirements: vegan (dairy-free, egg-free), gluten-free, and soy-free.

Notes on ingredients

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
  • White rice flour: White rice flour is naturally gluten free, rich in carbohydrates and low in fat. It is used as an alternative to wheat flour in gluten-free baked goods.
  • Oat flour: Oat flour is a nutritious, unrefined flour that lends great texture to baked goods.
  • Almond flour: Almond flour is made from blanched (peeled) almonds and it is not the same as almond meal. Compared to almond meal, almond flour has a finer texture and lighter color. It adds texture and a subtle nutty flavor. 
  • Agave nectar: Maple syrup is a great nutritious and natural sweetener that you can use as a substitute for agave nectar.
  • Rice milk: Substitute it with soy, oat or almond milk. 
  • Coconut oil: Coconut oil makes a wonderful substitute for butter and other oils.
  • Banana: You’ll need 1 medium-sized ripe banana (approx. 100 g). It’s important to mash banana well before adding it to the batter. You can use a fork to mash it.
  • Ground flaxseeds: You’ll need to ground flaxseeds for this recipe.
  • Blueberries: Fresh blueberries are best.

Gluten-Free Banana Blueberry Muffins

How to make it

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

NOTE: Batter and dough made with room temperature ingredients will yield the best results.

Step 1

Preheat oven to 180° C. Grease muffin tins with coconut oil.

Step 2

In a large bowl, mix together dry ingredients: white rice flour, oat flour, almond flour, ground flaxseeds, and baking powder.

Step 3

Add rice milk, agave syrup, coconut oil, and mashed banana, and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.

Step 4

Gently fold in fresh blueberries into the batter.

Step 5

Spread the batter into prepared muffin tins and bake for approx. 25 minutes.

Step 6

Make sure you let your muffins cool for at least 5-10 minutes before removing them from the tins. If they’re too hot, they might fall apart.

Gluten-Free Banana Blueberry Muffins

Tips and how-tos

How to store muffins

Store leftover muffins in an airtight container in the refrigerator for up to 3-4 days.

How to freeze muffins

Let the muffins cool completely before freezing. Freeze them in a single layer on a flat surface, then pile them into a sealed, freezer-safe container. Muffins can be stored in the freezer for up to 3 months.

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Gluten-Free Banana Blueberry Muffins
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Gluten-Free Banana Blueberry Muffins

Gluten-Free Banana Blueberry Muffins

Nensi Beram
Gluten-Free Banana Blueberry Muffins are super easy to make and require only one bowl. Great breakfast or snack option for kids and adults! Vegan (dairy-free, egg-free), gluten-free, and soy-free.
Prep Time 20 mins
Cook Time 25 mins
Cuisine Gluten-free, Vegan
Servings 8
Calories 185 kcal

Ingredients
  

Instructions
 

  • NOTE: Batter and dough made with room temperature ingredients will yield the best results.
  • Preheat oven to 180° C. Grease muffin tins with coconut oil.
  • In a large bowl, mix together dry ingredients: white rice flour, oat flour, almond flour, ground flaxseeds, and baking powder.
  • Add rice milk, agave syrup, coconut oil, and mashed banana, and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.
  • Gently fold in fresh blueberries into the batter.
  • Spread the batter into prepared muffin tins and bake for approx. 25 minutes.
  • Make sure you let your muffins cool for at least 5-10 minutes before removing them from the tins. If they’re too hot, they might fall apart.

How to store muffins

  • Store leftover muffins in an airtight container in the refrigerator for up to 3-4 days.

How to freeze muffins

  • Let the muffins cool completely before freezing. Freeze them in a single layer on a flat surface, then pile them into a sealed, freezer-safe container. Muffins can be stored in the freezer for up to 3 months.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts
Gluten-Free Banana Blueberry Muffins
Serving Size
 
8
Amount per Serving
Calories
185
% Daily Value*
Fat
 
9
g
14
%
Sodium
 
111
mg
5
%
Carbohydrates
 
25
g
8
%
Fiber
 
2
g
8
%
Sugar
 
7
g
8
%
Protein
 
3
g
6
%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword blueberry banana muffins, gluten free blueberry banana recipe

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4 comments

DD July 11, 2022 - 9:08 am

Hi this recipe looks great but is there a way to make it oilfree?!

Reply
Nensi Beram July 11, 2022 - 10:59 am

Hi! I haven’t tried the oil-free version myself, probably the texture would be slightly different. Try adding a few tablespoons of light canned coconut milk instead.

Reply
Mia July 13, 2022 - 9:34 am

Love it, which coffee to accompany it, Latte or plain black?

Reply
Nensi Beram July 20, 2022 - 10:51 pm

I’m a latte girl!

Reply

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