Go Back

Blueberry Banana Muffins Gluten Free

These Blueberry Banana Muffins Gluten Free are soft, moist, and naturally sweetened with ripe bananas and juicy blueberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 185 kcal

Ingredients
  

  • 1 ¾ cups gluten-free all-purpose flour blend
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 3 medium very ripe bananas mashed (about 1 ¼ cups)
  • ½ cup plain yogurt
  • 2 large eggs
  • ⅓ cup packed brown sugar
  • ¼ cup melted unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions
 

  • Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  • Mash the bananas in a large bowl. Whisk in yogurt, eggs, brown sugar, melted butter, and vanilla until smooth.
  • In a separate bowl, whisk together gluten-free flour, baking powder, baking soda, cinnamon, and salt.
  • Add the dry ingredients to the banana mixture and stir gently until just combined. Fold in the blueberries.
  • Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  • Bake for 20–24 minutes, or until the tops are golden and a toothpick inserted into the center comes out with a few moist crumbs. Cool for 5 minutes in the pan, then transfer to a wire rack.