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

• 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.

How to make it

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.

Tips and how-tos

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.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Cuisine Gluten-free, Vegan

Servings 8

Calories 185 kcal

Equipment

• Muffin baking pan
• Electric hand mixer
• Silicone spatula
• Mixing bowl

Ingredients

  

1x2x3x

• 100 g white rice flour
• 50 g almond flour
• 50 g oat flour
• 40 ml agave syrup
• 70-80 ml rice milk at room temperature
• 40 ml coconut oil
• 100 g ripe banana
• 2 teaspoons baking powder
• 1 teaspoon ground flaxseeds approx. 5 g
• 120 g fresh blueberries

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