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A batch of banana blueberry muffins on a cooling rack.

Easy Gluten Free Banana Blueberry Muffins

This quick and easy banana blueberry muffin recipe will please the whole famile.
5 from 1 vote
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Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 28 minutes
Cooling time: 10 minutes
Total Time: 43 minutes
Servings: 6
Calories: 231kcal

Ingredients

  • ¾ Cup Fresh Blueberries
  • 1 Cup Gluten Free 1-to-1 Flour Blend (148 grams) I use Bob's Red Mill
  • 1 teaspoon Baking Powder
  • ¼ teaspoon Salt
  • ½ teaspoon Cinnamon
  • ½ Cup Sugar
  • 1 Large Egg
  • 3 Tablespoon Oil melted coconut oil or olive oil
  • ¼ Cup Non-Dairy Milk
  • ½ teaspoon Vanilla
  • Cup Mashed Banana 1 medium ripe banana

Instructions

  • Preheat oven to 375 degrees. Line muffin pan with paper cups. Makes 6 regular size muffins.
  • In a small bowl, combine blueberries with 1 tablespoon 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.

Notes

This recipe is also great with pecans added in.  Substitute ½ cup blueberries and ¼ cup chopped pecans for the blueberries listed above.  The remaining instructions are the same.
Nutrition Facts
Easy Gluten Free Banana Blueberry Muffins
Amount per Serving
Calories
231
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Cholesterol
 
27
mg
9
%
Sodium
 
183
mg
8
%
Potassium
 
85
mg
2
%
Carbohydrates
 
37
g
12
%
Fiber
 
3
g
13
%
Sugar
 
21
g
23
%
Protein
 
4
g
8
%
Vitamin A
 
97
IU
2
%
Vitamin C
 
4
mg
5
%
Calcium
 
74
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!