There’s nothing like a fresh, melt-in-your-mouth gluten free banana muffin.
I love using fruit like bananas or applesauce to reduce the fat and raise the flavor of my quick breads like these gluten free muffins, so this recipe is a happy marriage of tasty gluten free banana bread and lower fat muffins!
I’m also known for adding blueberries to nearly any muffin recipe, and this gluten free banana muffin recipe is no exception.
There’s just nothing wrong with a pop of sweetness here and there. Of course, this recipe is plenty good on it own — sans berries — so it’s really up to you!
Or you could add chocolate chips or chunks for more of a chunky monkey style muffin or if you’d rather skip it, just make a tradition gluten free banana muffin your way! (If you really are looking for a straight up blueberry muffin recipe, hop to that recipe here.)
Just look at how moist and yummy these muffins are! I want another one right now, actually.
The addition of flaxseed meal offers a subtle, but nutty flavor, support for the structure of the muffins and a serious nutritional boost you can feel good about every morning you bite into one of these yummy treats!
Feel free to use any berries, chips or other additions … or none at all for a traditional banana bread taste.
And of course — more options: for an even easier muffin-making experience, just grab one of my easy, yummy award-winning gfJules Muffin Mixes!
Depending on the size muffin you’re keen to make, the mix or this scratch recipe makes between 10-16 muffins (mini muffins are around 24). The giants take longer to bake, but they are oh-so-satisfying!
How’s your favorite way to enjoy a gluten free banana muffins? Are you all in with fruit, or do you add some chocolate? Any other funky additions I should know about and try? I’d love to hear about them!
Share in the comments below, and as always, feel free to join in the conversation on my gfJules Facebook page, Instagram or Twitter! I also pin lovely gluten free recipes all the time – follow my Pinterest boards!
Gluten Free Banana-Blueberry Muffins made from gfJules Muffin Mix. Muffin cups filled nearly full; made 13 muffins this size.
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Happy muffin baking!
- 1/2 cup butter or nondairy alternative (e.g. Earth Balance® Buttery Sticks)
- 2 large eggs or egg substitute of choice (like aquafaba OR 2 Tbs. flaxseed meal, chia or salba steeped in 6 Tbs. very warm water)
- 1 tsp. pure vanilla extract
- 1/2 cup plain or vanilla yogurt, dairy or non-dairy (like So Delicious) OR sour cream (dairy or nondairy)
- 1 cup mashed ripe banana (approximately 2 bananas) OR 3/4 cup applesauce
- 1 1/2 cups fresh or frozen blueberries, cranberries or chocolate chips (optional)
- 1/2 cup chopped pecans (optional)
- 1 gfJules Gluten Free Muffin Mix
- 1/4 cup sugar (optional -- only if you like sweeter muffins)
OR if baking from scratch instead
Preheat oven to 350°F.
Oil or line 15-20 muffin pans with papers (depending on size of muffins).
In a large mixing bowl, whisk together dry ingredients (not including sugar) if mixing from scratch.
Cream butter with sugar or 1/2 of gfJules Muffin Mix until light. Add eggs/sub, sour cream, and mashed bananas and mix well.
Gradually blend the remaining dry ingredients or Muffin Mix into bowl until integrated, then gently stir in berries.
Spoon batter into muffin tins 2/3 - 3/4 full.
Bake for 30 minutes (longer for jumbo muffins) or until lightly browned and a toothpick inserted into the middle comes out clean. Cool on wire racks.
Amount Per Serving Calories 181Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 42mgSodium 307mgCarbohydrates 19gFiber 2gSugar 16gProtein 3g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
I hope you love this recipe as much as we do!
Pin it for later!