Gluten-Free Banana Blueberry Muffins Recipe for Moist, Flavorful Bites

Recipe characteristics

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

Notes on ingredients

• White rice flour: Naturally gluten free and low in fat; a common substitute for wheat flour in gluten-free baking.
• Oat flour: Unrefined and nutritious, oat flour adds a pleasant texture to baked goods.
• Almond flour: Made from blanched almonds; finer and lighter than almond meal, it gives a subtle nutty flavor and tender crumb.
• Agave syrup: A natural sweetener; maple syrup can be used as an alternative.
• Rice milk: Use soy, oat or almond milk if you prefer.
• Coconut oil: A good vegan substitute for butter or other oils.
• Banana: Use one medium ripe banana (about 100 g). Mash it well before adding to the batter.
• Ground flaxseeds: Use ground flaxseed for this recipe.
• Blueberries: Fresh berries give the best texture and flavor.

How to make it

Step 1

Preheat the oven to 180°C. Grease a muffin tin with coconut oil or use liners.

Step 2

In a large bowl, combine the dry ingredients: white rice flour, oat flour, almond flour, ground flaxseeds and baking powder. Whisk briefly to distribute everything evenly.

Step 3

Add the wet ingredients — rice milk, agave syrup, melted coconut oil and the mashed banana. Mix with a hand mixer or whisk until smooth and well combined. Taste and adjust the sweetness if needed.

Step 4

Gently fold fresh blueberries into the batter, being careful not to crush them.

Step 5

Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.

Step 6

Allow the muffins to cool in the tin for 5–10 minutes before removing them. Cooling briefly helps them hold their shape; if removed too hot they may fall apart.

Tips and how-tos

Gluten-Free Banana Blueberry Muffins

Nensi Beram

Easy one-bowl muffins that make a tasty breakfast or snack. Vegan (dairy- and egg-free), gluten-free, and soy-free.

Prep Time
20 mins

Cook Time
25 mins

Cuisine
Gluten-free, Vegan

Servings
8

Calories
185 kcal

Equipment

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

Ingredients

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

Instructions

• Note: Room temperature ingredients give the best results.
• Preheat oven to 180°C and grease a muffin tin with coconut oil or use paper liners.
• In a large bowl, combine the white rice flour, oat flour, almond flour, ground flaxseeds and baking powder.
• Add rice milk, agave syrup, melted coconut oil and mashed banana. Mix until combined; adjust sweetness if necessary.
• Fold in the fresh blueberries gently so they remain intact.
• Divide the batter among the muffin cups and bake for about 25 minutes, until a toothpick comes out clean.
• Cool in the tin for 5–10 minutes before removing to avoid them falling apart.

How to store muffins

• Keep cooled muffins in an airtight container in the refrigerator for up to 3–4 days.

How to freeze muffins

• Cool completely, freeze on a single layer, then transfer to a sealed freezer-safe container. Store up to 3 months.

Did you make this recipe?
Please leave a comment below and tell us how it turned out. Your feedback is appreciated.

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%

Sugars 7 g — 8%

Protein 3 g — 6%

* The nutritional information is an estimate and should be used as a guide.

Keyword
blueberry banana muffins, gluten free blueberry banana recipe