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These Gluten-Free Banana Blueberry Muffins are moist, sweetened only with bananas, and are the perfect wholesome breakfast muffin. Made with coconut flour, the muffins have a tender, soft crumb that’s remarkably similar to traditional wheat muffins with a slight banana flavor. And they’re bursting with blueberries! These muffins freeze super well too — so they’re great for meal prep!
Let’s talk muffins! I’m a major muffin lover, and since I started making gluten-free recipes, I have made a lot of delicious gluten-free muffins! They make for such a good, easy breakfast that’s easy to keep on hand in the freezer for when you need a quick breakfast or something to take with you to snack on throughout the day. I’m also a major lover of recipes with blueberries, so this ticks off so many of my boxes.
Some of my other favorite muffins, like these gluten-free banana nut muffins and these incredible gluten-free lemon poppyseed muffins, are stacked in my freezer with these on the regular. We just can’t get enough of them!! I’ve also got quite a few of my favorite muffin recipes in my cookbook!
For more gluten-free muffins recipes, see my gluten-free muffin recipe roundup!
These gluten-free banana blueberries are bound to be a hit, because they are all the things: delicious, healthy, easy to make, and easy to store! If you’re like me, there are probably a lot of weeks where you hopefully buy a bunch of bananas to eat as a snack, and then they end up a little too spotty for your liking. Well – those bananas are the perfect thing to turn into these GF banana blueberry muffins! The ripeness contributes a ton of sweetness to these easy GF muffins.
These healthy little muffins are bound to be a hit because this recipe is adapted from one of the most popular recipes on Bakerita – Paleo Chocolate Chunk Banana Bread. It’s sooo good and totally tastes like regular banana bread, hence why everyone loves it. Since this muffin recipe is similar to that banana bread, I knew they would be a hit too!
These coconut flour muffins have a tender, soft crumb that’s remarkably similar to traditional wheat muffins with a slight banana flavor and bursting with fresh blueberries. I adore how fruity these muffins are, and they taste amazing with a little bit of almond butter spread on top. They’re made in one bowl and 10 minutes. What more could you ask for?!
Tips for the best gluten-free banana blueberry muffins
- Use ripe bananas. Since they act as our sugar in this recipe, it’s important to use ripe bananas that have concentrated sugars!
- Don’t replace the coconut flour. These are coconut flour muffins, and coconut flour is a very uniquely absorbent ingredient. Other flours require about 3x as much to get the same absorbency. I wouldn’t recommend substituting another flour.
- Use fresh blueberries! Frozen can also work, but if using frozen, be sure to drain and thaw completely before using so the batter doesn’t get too moist.
- Let your eggs come to room temperature to ensure everything incorporates smoothly.
- Use a metal muffin pan instead of silicone, which leaves the muffins a little too wet and doesn’t allow them to bake through as well.
- Use a cookie scoop to ensure your muffins are evenly sized, which will help them bake evenly! I like this large cookie scoop for muffins.
Do muffins have a lot of sugar?
They absolutely do not! In fact, these blueberry muffins have absolutely no added sugar aside from the banana. They’re Paleo-friendly, grain-free, gluten-free, and refined sugar-free. I loved snacking on these muffins pre-and post-workout. They also make a quick grab-and-go breakfast when you’re in a rush. Mmmm…so good. Now I’m craving muffins.
Do muffins freeze well?
Yes, they do! These blueberry banana muffins freeze perfectly in an airtight container for up to six months. You can just reheat one in the microwave for a super quick and delicious breakfast treat or let them thaw out in the fridge overnight.
Want more gluten-free muffins?
- Gluten-Free Vegan Double Chocolate Muffins
- Paleo Morning Glory Muffins
- Paleo Banana Nut Muffins
- Gluten-Free Vegan Lemon Poppyseed Muffins
Wholesome Banana Blueberry Muffins (Gluten-Free)
Ingredients
- 4 bananas, 2½ cups mashed or 575 grams
- 4 eggs, room temperature
- ½ cup 140 grams almond butter, or nut butter of choice
- 3 tablespoons coconut oil, melted
- ½ cup 75 grams coconut flour, see Notes
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 cup blueberries, fresh is best but frozen will work too
Instructions
- Line a muffin tin with muffin liners and preheat the oven to 350ºF.
- In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and nut butter until fully combined.
- Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well. Fold in the blueberries.
- Pour the batter into the prepared pan and spread it evenly.
- Bake in the preheated oven for about 11-13 minutes for mini muffins or 22-25 minutes for regular sized muffins, or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow in the pan for 10 minutes, and then remove from pan and let cool completely on a cooling rack.
Notes
- Recipe adapted from my Paleo Chocolate Chunk Banana Bread
- If you’re using frozen blueberries or if your batter seems a little too thin, you can add up to another tablespoon of coconut flour to help absorb extra moisture.
Ahh I didn’t realize how cute and tiny they were until you mentioned it and then I noticed how ginormous that blueberry looked beside them! They are adorable! I would probably eat waaay too many ;)
Those blueberries in the pictures are gorrrrrrgeous, as are these muffins!
These sound awesome! I am obsessed with baking with coconut flour… it’s so yummy and I LOVE the texture!
Wow, I am always surprised by how you make these things without and sugar or gluten! I seriously would never know! These muffins look so fab with all those blueberries. Pinned!
first time here :)
ever since i moved to london and tasted blueberries for the first time, i knew they will be apt for dessert:) I have tasted so many blueberries desserts now, but nothing beats the happiness of gulping up a blueberry muffin:) They look soooooooooo cute:)
I will try this recipe when only can get fresh blueberries :)
These look fabulous!! I love seeing new ways to cook Paleo muffins, thanks!
The muffins are very delicious but the bottom is kinda soggy.. I already put them back in the oven for an extra 10 mins. Is it supposed to be like this?
Hi Allison, no, they aren’t supposed to be like that! How did they end up coming out?
These are so delicious, but mine are soggy too like Allison. Any thoughts on what may have gone wrong? I would love them to have the right consistency. The flavor is really amazing!
Hi Martha. My guess is that the excess liquid from the blueberries might have done it. I would try adding an extra tablespoon or so of coconut flour next time you try the muffins to make sure that doesn’t happen! I would also use fresh berries instead of frozen, not sure which you used but frozen can add a lot more liquid.
Thank you! They came out perfect this time. So delicious! Thank you so much for sharing the recipe and for your helpful reply.
Awesome! Thanks for letting me know. I’ll make a note in the recipe to help others out :)
Thank you a gazillion times for this recipe! My coworkers and I are on day 14 of our 30-day no sugar challenge so I wanted to surprise them with no-sugar added blueberry muffins on Friday to keep the momentum going!
Is it ok to use frozen blueberries or do they need to be fresh? And can I use frozen ripe bananas as well?
Hi Melanie, the blueberries can be frozen but the muffins might turn a little more blue because the juices will probably run a little more. I haven’t tried it with frozen bananas but I don’t see why it wouldn’t work, I would just thaw them first. Enjoy!