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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.
This is a great recipe! I was looking for a traditional muffin with no added sugar, so I took this and used regular 100% whole wheat flour and it still turned out wonderful!
Glad to hear it, Patricia! Thanks for sharing your feedback.
These were wonderful. I am just getting started with baking without sugar; have been gluten free a spell. They turned out perfectly without issue to first time around. Baked as a regular sized muffin, took approximately 23 mins for baking with perfect tops. Definitely do not miss the sugar with these, but you do need to make sure your bananas are, at the very least, spotted brown for optimal flavour.
Thanks for a fantastic recipe. Will be checking out the balance of what you have!
I’m so glad you enjoyed these muffins! Thanks so much for your feedback Nicole.
I’m such a sucker for blueberry muffins, but banana-filled ones too?? These are SO up my alley, Rachel! I need a few of these now to go with my coffee!
Banana bread is good, blueberry muffins are good, but together? Swoon-worthy! I love the fact that they are solely sweetened with fruit!
SO glad you are re-sharing these muffins, Rachel, because somehow I missed them the first time around, and that is a CRYING shame!!! I’m a sucker for muffins and these look marvelous! Love that they are naturally sweetened! Plus the blueberry-banana combo is toe-ts swoon-worthy! YUM! Cheers, girlie!
Are there any replacements for the coconut oil? I know apple sauce can be used to replace other types of oil in various baked goods.
Hi Connie, that might work…but I worry that because of all the moistness from the banana and blueberry, it might be too much fruit moisture. It could work, but if you try it, do so at your own risk – I’m not sure what the outcome would be. Sorry I can’t be more help!
Those near-bursting blueberries are calling my name! What a scrumptious breakfast on-the-go :)
These are beautiful, Rachel! I’ve used almond and hazelnut flour, but never coconut flour – can’t wait to try these.
I was really looking forward to these muffins. Ended up keeping them in the oven 15 minutes longer as the center didn’t look cooked through and then outside turned crispy and brown. Just like some other people mine turned out soggy at the bottom too and moist everywhere else plus the shape didn’t hold and just collapsed like a souffle. I then read somewhere else that you should remove the muffins from the pan immediately as otherwise the steam in the dough cannot escape and will start boiling at the bottom of the tin. This is important every time you bake gluten free and add fruit or nuts or anything that will sink to the bottom of the pan. So remove the muffins from the pan and let cool on a drying rack. And then wait for them to cool completely. Thank you.
Hi Heidi – sorry that happened to you! That’s so odd, because I actually let mine cool completely in the pan on a cooling rack and they turned out just fine (like you see in the photos). It’s possible that your blueberries released more liquid than mine (mine didn’t burst in the oven) which could’ve made the muffins too moist. I’d try adding an extra tablespoon or two of coconut flour next time, if you’re worried about this happening again. Is there anything you changed about the recipe?
Hi, I followed the recipe religiously and used fresh blueberries. As I was reading about what could’ve gone wrong I found this https://foodal.com/knowledge/how-to/fix-soggy-muffin-bottoms/ which was helpful.
Hi Heidi. Sorry you had trouble! Tossing the blueberries in some coconut flour and removing them from the pan quickly may definitely help.
Just made these this morning, they are delicious!! I tossed the blueberries in coconut flour as I used frozen blueberries. This was the first time baking with coconut flour for me, and I’m impressed!!
So glad you enjoyed them Lisa!! Thanks for your feedback :)