Moist Gluten-Free Banana Blueberry Muffins Recipe

Recipe characteristics

• Super easy to make with only one bowl required.
• Perfect choice for busy mornings or a grab-and-go snack.
• Kid-friendly and well suited for adults looking for a light, flavorful muffin.
• Dietary information: vegan (dairy-free, egg-free), gluten-free, and soy-free.

Notes on ingredients

• White rice flour: A naturally gluten-free flour with a mild flavor. It works well as a base in gluten-free baking and helps create a light crumb.
• Oat flour: Adds a pleasant texture and mild, wholesome flavor. If you make your own from rolled oats, pulse them in a blender until fine for best results.
• Almond flour: Use blanched almond flour (not almond meal) for a finer texture and lighter color. It contributes moistness and a subtle nutty note.
• Agave syrup: A liquid sweetener that blends easily into batter. Maple syrup or another liquid sweetener can be used as a substitute if preferred.
• Rice milk: Any plant-based milk such as oat, almond or soy milk may be substituted to suit taste and dietary needs. Use room temperature milk for optimal mixing.
• Coconut oil: A good dairy-free fat source that can replace butter or other oils. Melt and cool slightly before mixing so it blends smoothly.
• Banana: One medium ripe banana (about 100 g) provides natural sweetness and moisture. Mash thoroughly for an even batter.
• Ground flaxseeds: Acts as a binder in egg-free baking. Use freshly ground flaxseed for best texture and absorption.
• Fresh blueberries: Fresh berries give the best burst of flavor and texture. If using frozen berries, fold them in while still frozen and expect a slightly different texture and color in the crumb.

How to make it

Step 1 — Prepare oven and tins

Preheat the oven to 180°C (350°F). Lightly grease a muffin tin with coconut oil or use paper liners. This helps the muffins release cleanly and keeps them moist.

Step 2 — Combine dry ingredients

In a large mixing bowl, whisk together the white rice flour, oat flour, almond flour, ground flaxseeds and baking powder until evenly distributed. Breaking up any lumps at this stage gives a more uniform batter.

Step 3 — Mix wet ingredients

In a separate bowl (or the same bowl if you prefer to keep it minimal), combine the rice milk, agave syrup, melted coconut oil and well-mashed ripe banana. Mix with a hand mixer or whisk until fully combined and smooth. Taste and adjust sweetness if needed.

Step 4 — Combine wet and dry

Pour the wet mixture into the dry mixture and mix gently until just combined. Over-mixing can make muffins dense, so stir until you no longer see streaks of dry flour.

Step 5 — Fold in blueberries

Gently fold the fresh blueberries into the batter, taking care not to crush them. If using frozen berries, fold them in straight from the freezer to minimize bleeding.

Step 6 — Bake

Spoon the batter into the prepared muffin tins, filling each cup about three-quarters full. Bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 7 — Cool and serve

Allow the muffins to cool for 5–10 minutes in the tin before transferring to a wire rack to finish cooling. Letting them rest briefly reduces the chance they will fall apart when removed.

Tips and how-tos

Gluten-Free Banana Blueberry Muffins

These Gluten-Free Banana Blueberry Muffins are quick to make in one bowl and are a tasty vegan, dairy-free and egg-free option for breakfast or a snack. They balance the natural sweetness of banana with bursts of fresh blueberry.

Author: Nensi Beram

Prep Time: 20 mins

Cook Time: 25 mins

Servings: 8

Calories: 185 kcal per serving

Cuisine: Gluten-free, Vegan

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 (melted)
• 100 g ripe banana (mashed)
• 2 tsp baking powder
• 1 tsp ground flaxseeds (approx. 5 g)
• 120 g fresh blueberries

Instructions

1. Note: Room temperature ingredients give better results.
2. Preheat oven to 180°C and grease muffin tins with coconut oil or use liners.
3. Mix the dry ingredients: white rice flour, oat flour, almond flour, ground flaxseeds and baking powder in a large bowl.
4. Combine rice milk, agave syrup, melted coconut oil and mashed banana. Mix until smooth.
5. Fold the wet mixture into the dry ingredients and stir until just combined.
6. Gently fold in the fresh blueberries.
7. Divide batter among the muffin cups and bake for about 25 minutes.
8. Let muffins cool 5–10 minutes in the pan before transferring to a rack to cool completely.

How to store muffins

Store in an airtight container in the refrigerator for up to 3–4 days. Reheat briefly if desired.

How to freeze muffins

Cool completely, freeze in a single layer, then store in a sealed freezer-safe container for up to three months. Thaw before eating or warm gently in the oven.

Nutrition facts

Nutrition Facts

Gluten-Free Banana Blueberry Muffins

Serving Size: 1 of 8

Calories: 185

• Fat: 9 g (14% DV)
• Sodium: 111 mg (5% DV)
• Carbohydrates: 25 g (8% DV)
• Fiber: 2 g (8% DV)
• Sugar: 7 g (8% DV)
• Protein: 3 g (6% DV)

* Nutrition information is an estimate and should be used as a guideline.

Keywords: blueberry banana muffins, gluten free blueberry banana recipe