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Gluten-Free Blueberry Banana Muffins

by Nensi Beram
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Gluten-Free Blueberry Banana Muffins

Recipe characteristics

  • Quick and easy to make
  • Only one bowl needed
  • Soft, moist, and full of flavors
  • Perfect for busy mornings
  • 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. 
  • 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. 
  • Coconut sugar: It can be subbed with brown sugar or regular white sugar.
  • Golden raisins: Their yummy texture and fruity, sweet-tart flavor makes them a great addition to baked goods.
  • Cinnamon powder: If you need a substitute, you can add Pumpkin Pie Spice or Gingerbread Spice mix instead.
  • Coconut cream: Use full-fat canned coconut milk. The cream should be firm enough so that you can scoop it out with a spoon.
  • Bananas: Ripe bananas are not only softer and easier to blend, but also much sweeter and make the best choice for this recipe.
  • Blueberries: Fresh blueberries are the best choice.

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, coconut sugar, golden raisins, cinnamon powder, and baking powder.

Step 3

Place coconut cream and bananas into a blender and blend until smooth.

Step 4

Add coconut cream-banana mixture to the bowl with dry ingredients and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.

Step 5

Gently fold in fresh blueberries into the batter.

Step 6

Spread the batter into prepared muffin tins and bake for approx. 23-25 minutes.

Step 7

Make sure you let your muffins cool for at least 20 minutes and then gently loosen the edges of the muffins before removing them from the tins.

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

Gluten-Free Blueberry Banana Muffins

Nensi Beram
Gluten-Free Blueberry Banana Muffins are quick easy to make in just a few simple steps. They are soft and flavorful, and perfect for busy mornings.
Prep Time 15 minutes
Cook Time 25 minutes
Cuisine Gluten-free, Vegan
Servings 9
Calories 209 kcal

Ingredients
  

Instructions
 

  • 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, coconut sugar, golden raisins, cinnamon powder, and baking powder.
  • Place coconut cream and bananas into a blender and blend until smooth.
  • Add coconut cream-banana mixture to the bowl with dry ingredients 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. 23-25 minutes.
  • Make sure you let your muffins cool for at least 20 minutes and then gently loosen the edges of the muffins before removing them from the tins.

Notes

Note on coconut cream: Use full-fat canned coconut milk. The cream should be firm enough so that you can scoop it out with a spoon.
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 Blueberry Banana Muffins
Serving Size
 
9
Amount per Serving
Calories
209
% Daily Value*
Fat
 
8
g
12
%
Sodium
 
108
mg
5
%
Carbohydrates
 
33
g
11
%
Fiber
 
3
g
13
%
Sugar
 
10
g
11
%
Protein
 
4
g
8
%

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

Keyword banana muffins with raisins, gluten free breakfast muffins

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