Originally published July 23, 2018. Updated March 14, 2022.
Are you looking for a way to use up ripe bananas without making another banana bread? These gluten free banana blueberry muffins will make your day. They are so simple to make and definitely kid friendly, plus they will be ready in about half an hour.
Why You Will Love This Muffin Recipe
- It’s easy, no mixer required.
- It only requires one ripe banana.
- They can be made with fresh or frozen blueberries.
- Kids will love them.
- They are very quick to make.
- They are gluten free and dairy free as written (but you can make them with dairy if you want).
Ingredients for Banana Blueberry Muffins
Gluten Free Flour – I use Bob’s Red Mill 1-to-1 Flour Blend in most of my recipes. You can use the flour blend of your choice, but do make sure it includes xanthan gum. Your results may vary with another flour blend. For the best results, weigh your flour.
Cinnamon, Baking Powder and Salt
Egg – One large egg to hold things together. I have not tried to make these muffins egg free, but I suspect a flax egg would work well here. If you try it, let me know in the comments.
Oil – I use either melted coconut oil or olive oil. Any light flavored cooking oil will work well.
Non Dairy Milk – I use either coconut milk or oat milk. Any non dairy milk or dairy milk (if you’re not dairy free) will work fine in the same measure.
Blueberries – I prefer fresh berries but frozen berries will work well too.
Banana – You’ll only need one ripe medium sized mashed banana. About 1/3 cup.
Pecans (optional) – I frequently make this recipe with chopped pecans as well. It’s delicious. If you want to stick to 6 muffins, then add only 1/4 cup of nuts and reduce the blueberries to 1/2 cup.
The Simple Way to Make Muffins from Scratch
Making muffins from scratch is very easy. It’s an activity that is fun to do with kids!
Step 1 – Combine the gluten free flour, sugar, baking powder, salt and cinnamon in a large bowl. Whisk them together until combined.
Step 2 – Crack your egg into a second bowl and whisk until frothy, like soap bubbles.
Step 3 – Add the milk, vanilla and oil to the beaten egg. Whisk together until smooth.
Step 4 – Add the wet ingredients and the mashed banana to your dry ingredients and fold together with a spatula about 10 strokes.
Step 5 – Add the blueberries (and the pecans if you’re using them) and gently fold together about 5 times until they are evenly incorporated. Don’t over mix as you will crush the berries.
Step 6 – Finally, divide your batter into 6 lined muffin cups.
How to Store and Reheat Muffins
These muffins can be stored in an airtight container at room temperature, but I prefer to store mine in the refrigerator. When refrigerated they will last for 3-4 days.
To reheat muffins, wrap one muffin loosely in a paper towel and microwave for about 15 seconds or until warm.
Tips for Making the Best Muffins
- I always use the muffin method of mixing for my muffins (it’s what is described above).
- Use a large ice cream scoop as a mess free way to evenly portion your muffin batter into the pan.
- Sprinkle a few extra blueberries on top of the muffins before baking to give them a pro look.
- Use paper muffin liners in your pan. No non-stick spray.
- Use a metal muffin tin for baking. You want the heat to transfer to the batter as quickly as possible to get nice muffin tops.
- Bake muffins at a higher temperature. This helps set the outside of the muffin before the center has cooked, giving you nice tall muffin tops.
- Check for done by gently poking the top center of one muffin with your finger. If it springs right back it is done cooking, if it leaves and indentation then cook it for 2 minutes more and check again. Repeat until done.
- Once your muffins have been baked, remove them from the pan within 10 minutes, otherwise condensation will cause the bottoms to get wet.
If you're looking for more great ways to use ripe bananas, check out these recipes!
Easy Gluten Free Banana Blueberry Muffins
- ¾ C Fresh Blueberries
- 1 C Gluten Free 1-to-1 Flour Blend (148 grams) I use Bob's Red Mill
- 1 tsp Baking Powder
- ¼ tsp Salt
- ½ tsp Cinnamon
- ½ C Sugar
- 1 Large Egg
- 3 Tbsp Oil melted coconut oil or olive oil
- ¼ C Non-Dairy Milk
- ½ tsp Vanilla
- ⅓ C Mashed Banana 1 medium ripe banana
- Preheat oven to 375 degrees. Line muffin pan with paper cups. Makes 6 regular size muffins.
- In a small bowl, combine blueberries with 1 Tbsp of flour. Stir together so all berries are covered with flour.
- In a large bowl, combine remaining flour, baking powder, salt, cinnamon and sugar. Stir together and set aside.
- Crack egg into a medium bowl. Whisk until frothy.
- Add the oil, milk and vanilla. Whisk until well combined. A
- dd the wet ingredients and mashed banana to the dry ingredients. Fold together about 10 strokes.
- Then add blueberries and fold another 5 until evenly mixed.
- Scoop batter into prepared muffin pan, filling each to the top.
- Top with a sprinkle of fresh blueberries.
- Bake in preheated oven for 28-30 minutes.
- Remove from oven to wire rack to cool. Store in an airtight container in the refrigerator.