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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.
They do look delicious! Has anyone made them? If so how were they and was there anything you tweaked?
just made these–they are amazing!
Thanks, M! So glad you liked them.
i had a few bananas that were on the verge of going bad so i looked up recipes for them and this one came up! just pulled my batch out of the oven but the tops look nowhere near as strussel-y and beautiful as yours! how did you get them so fluffy?? any tips?
(btw, still waiting for them to cool but really excited to taste in a little bit!)
Hi Emily! Thanks for trying the muffins. I made them in mini cups, and I filled them pretty full because these muffins don’t rise as much as most do. Make sure your baking soda and powder are still good too – that can affect fluffiness for sure. I hope you enjoy the muffins!
Just made these tonight! They are amazing. I didn’t have any nut butter so I substituted coconut manna and it worked great. Thanks for the recipe it is a definite keeper:)
So glad you liked them!! Good to know they worked with coconut manna as well :) thanks for sharing, Brenda!
I’ve made these muffins a handful of times and they’re awesome. It’s a great recipe- thank you. Do you think they’d still be good if I froze them after baking?
Hi Emily. Most recipes do stay good after being frozen. I haven’t frozen these muffins specifically but I would guess that yes, they would freeze well. So glad you enjoy the recipe!
I made these yesterday but they did not turn out yummy and fluffy ;( I don’t hunk my banana’s were ripe enough and I believe my baking soda was old…thoughts?
Hi Erica. Old baking soda could definitely be the case if they didn’t rise enough! Unripe bananas would contribute more to the flavor – they would be a lot less sweet if they weren’t ripe. Was that the case? Sorry you had troubles!
These look awesome! I was hoping to leave out the nut butter, or at least cut the amount of it in half. Think that will be okay or should I substitute something else?
Also any suggestions to making this as regular sized muffins? Thanks!
Hi Atoosa, the nut butter is pretty important to the recipe, and I haven’t ever tried messing with the amount or using something in it’s place. You could try subbing with more coconut oil, but they might turn out too oily. If you try regular muffins, bake them for about 22-25 minutes at the same temp.
Love these! Any idea of calorie count??
Hi Michele, glad you like them! I haven’t calculated the calorie count, but you can use this online nutrition calculator to figure it out.
Is it possible to leave out the nut butter? I want to make these as a gift for my son’s daycare workers. No nuts or seeds though.
Hi Anushka. Unfortunately, the nut butter is a key ingredient to keeping the muffins moist. I usually suggest sunflower seed butter or tahini as a nut-free replacement, but I can’t think of one that is also free of seeds – possibly soy nut butter? I haven’t tried it though, so I can’t make any guarantees. Sorry I can’t be of more help!
I’ve got them in the oven now. Eight minutes to go and counting! They look lovely and I’m sure, they’ll taste wonderful. Thank you for this awesome site!
I hope you loved them, Di! Thanks for your feedback and kind words!
They are delicious! I had to freeze some of them, so we didn’t eat them, all at one.