My Healthy Gluten Free Blueberry and Banana Muffins are everything you want in a muffin. A fluffy yet moist texture with bursts of juicy blueberries in every mouthful, these gluten-free muffins are not only delicious but healthy to!
Making these muffins with a mixture of almond flour and tapioca flour makes these muffins completely gluten free and grain free! They are naturally sweetened with pure maple syrup and mashed banana (of course!), making them refined-sugar free. They’re just sweet enough yet healthy enough to eat for breakfast and are the perfect healthy snack. This muffin recipe is also dairy-free.
I’m a sucker for an almond flour muffin because it gives the muffin the most lovely texture while still being gluten free. I highly recommend you also try my Almond Flour Banana Nut Muffins or my Apple Chai Spice Muffins. Or for a gluten free muffin that is also nut free try these Gluten Free Orange and Cranberry Muffins.
Ingredients Notes & Substitutions
Here’s everything you will need to make these incredibly delicious gluten-free banana blueberry muffins. I found all of these ingredients at my local grocery store, no weird and wonderful ingredients here! For the ingredient quantities, see the recipe card at the bottom of this post. Can you believe that you only need 8 ingredients?!
Dry Ingredients
- almond flour – almond flour is an essential for this recipe. You can absolutely try it on a gluten-free flour blend if you are trying to make them nut free but I haven’t tested this so don’t know how they would turn out.
- tapioca flour – also known as tapioca starch. This helps to lighten up the almond flour making it not so dense.
- baking powder – if you are gluten intolerant or Coeliac then make sure you choose a gluten free baking powder. Make sure you buy baking powder and not baking soda!
Wet Ingredients
- ripe bananas – always choose ripe or overripe bananas as they’re sweeter and much easier to mash.
- frozen blueberries – you can swap frozen blueberries for fresh blueberries if preferred. I do find that frozen results in juicier blueberries once baked.
- pure maple syrup – always choose pure maple syrup and not maple flavoured syrup. I love using pure maple syrup as a refined sugar alternative.
- eggs – I’ve used large eggs.
- vanilla extract – you could always swap the vanilla extract for a little lemon juice and lemon zest if you want to make these into lemon blueberry muffins.
How to Make Gluten Free Banana and Blueberry Muffins
What’s better then a delicious recipe made using minimal ingredients? One that is also ridiculously easy to make! Minimal ingredients and minimal prep time? Yes please! Follow the simple instructions below to get perfect muffins every time.
First, preheat the oven and line a muffin pan with 10 cupcake liners.
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To a large bowl add the bananas and mash really well. To the mashed banana add the eggs, maple syrup and vanilla extract. Whisk to combine.
Next, add the almond flour and then sieve in tapioca flour and baking powder. Fold the dry ingredients through the wet ingredients and then stir the batter until well combined.
Add the frozen blueberries to a seperate medium bowl along with the extra tapioca flour. Toss the blueberries through the flour until they’re all coated. Tip the flour coated blueberries into the batter and stir until just combined.
Spoon the mixture between the cupcake papers and top each muffin with a few extra blueberries. Place the muffin tin into the preheated oven and bake for 35 minutes. At about the 30 minute mark, cover the muffins loosely with some aluminium foil to prevent the muffins from browning too much.
Once baked, remove from the oven and transfer to a wire rack to cool.
Tip: I recommend having your oven set to conventional. They will take a little while to bake but end up with a much more even bake.
Storage
Once cool store in an airtight container at room temperature for 1-2 days before transferring to the fridge. These muffins freeze well, store in an airtight container in the freezer for up to 3 months.
Healthy Gluten Free Banana and Blueberry Muffins
Equipment
- Potato Masher
- Whisk
- Wooden Spoon
- Cupcake Papers
Ingredients
- 2 ripe bananas, approximately 300g
- 2 large eggs
- 1/3 cup pure maple syrup
- 1 tablespoon vanilla extract
- 2 cups almond flour
- 2/3 cup tapioca flour
- 1 ½ teaspoons baking powder
- 1 cup frozen blueberries
- 2 teaspoons tapioca flour
Instructions
- Preheat the oven to 180°C (conventional). Line a 12-hole muffin pan with 10 cupcake papers.
- In a large mixing bowl, mash the bananas.
- Add the eggs, maple syrup and vanilla extract to the mashed banana and whisk to combine.
- To the same bowl add the almond flour and then sieve in the tapioca flour and baking powder.
- To a medium bowl add the frozen blueberries and remaining tapioca flour. Toss to coat all the blueberries in tapioca flour and then add to the batter and stir to combine.
- Evenly divide the mixture between the 10 muffin holes. Add a few extra blueberries to the top of each muffin. Place into the oven and bake for 35 minutes or until cooked through when tested with a skewer. At the 30 minute mark, loosely cover the muffins with a sheet of aluminium foil to prevent from over-browning. Once baked, remove from the oven and cool to room temperature before transferring to an airtight container to store.
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