Blueberry Banana Muffins + GF Option

Blueberry Banana Muffins + GF Option – quick and easy to make, perfectly moist and sweet, these muffins are a must try for breakfast or a snack. A family favorite!

Gluten-free blueberry banana chocolate chip muffins in a muffin tin.

There are a ton of blueberry muffin recipes out there. Most use the same ingredients with different amounts. The ones I’m sharing with you today are extra special, because you can use your extra ripe bananas and frozen (smoothie style) blueberries. The result is amazing! And did I mention that you can add chocolate chips, too?

Healthy Blueberry Banana Muffins

There is no such thing as “healthy” muffins.  You listen to your body and consume everything in moderation. These are made with eggs, coconut oil, 

flour, sugar, unsweetened Greek yogurt (or sour cream), bananas and blueberries. They are sweet and delicious. I’ve included some options to make recipe adjustments and turn them into gluten-free muffins.

The good news is that you can either use regular (white) sugar to sweeten the muffins, or a low carb sweetener. While I don’t eat strictly low carb anymore, I still prefer to us most low-carb sweeteners, because they provide the same “sweetness” just like sugar, but after consumption they don’t raise your blood sugar levels.

Gluten-free chocolate blueberry banana muffins in a muffin tin

Gluten Free Muffins

! This recipe can be made with regular flour, that contains gluten, or with gluten-free flour. Check out the suggestions, if using gluten-free flour.

! You also have the option to use regular white sugar, light brown sugar (muffins will be more “dense”), coconut sugar or low-carb sweetener like erythritol or stevia baking blend. Substitute for sugar 1:1, unless the packaging of the low-carb sweetener states otherwise.

Going the gluten-free route? No problem! You can make these with gluten-free white flour or oat flour. The recipe was tested with both types of flour and it works.

When using gluten-free flours, there are some adjustments to make in the recipe.

  • Beat eggs and sweetener on high speed for 4-5 minutes, until thick and foamy. Since you are not using flour with gluten, your muffins will not raise as high as in the case you use flour with gluten. This is why any “extra” boost for fluffy and pillowy muffins is welcome. By beating the eggs and sugar until thick and fluffy, the batter will be lighter.
  • Add more baking powder – about 1 tsp of baking powder more for gluten-free than, if you are making regular muffins.
  • Do not over mix the batter. Make sure it is smooth, no visible flour and just stop. You don’t even need a mixer. Mix your batter with a spatula.
  • Make sure you don’t over bake the muffins. Gluten-free recipes typically bake slower than the ones, that contain gluten. This is logical. Because gluten-free batters contain more liquid than traditional versions, they will take longer time to bake. If you take them out of the oven too soon, they will be mushy on the onside and unpleasant to consume.

How to make Gluten-Free. Banana Blueberry Muffins?

INGREDIENTS:

Flour – you have the option to use all-purpose flour or gluten-free flour.

Bananas – always use bananas, that are very ripe, soft and black on the outside. Why? Because overripe bananas are sweeter and in the ripening process the starches in the banana are converted to sugar. If you don’t have any, you can always quickly ripen them in the oven. Place on a baking sheet, lined with parchment paper. Bake at 300 F for 25-30 minutes, until the bananas are dark brown on the outside.

Sweetener – use either regular white sugar, coconut sugar or low-carb granulated sweetener.

Greek Yogurt – unsweetened, plain Greek yogurt works best. You can substitute with sour cream, if this is what you have.

Frozen Blueberries – I prefer frozen blueberries in muffin recipes. There is no need to defrost them. Just toss in some flour and add to the batter. Work quickly, so berries don’t start to defrost inside the unbaked butter.

Eggs – use large eggs at room temperature.

Chocolate Chips  – either milk or dark chocolate chips will work.

Coconut Oil – vegetable oil can be used instead.

Baking Powder (Aluminum Fee)

Salt

Baking Soda 

Gluten-free banana muffins in blue paper liners on a gray surface

Optional:

  • Toppings – toppings are optional – you can top with chopped nuts, drizzle with melted chocolate or add sparkling sugar or sprinkles, if you’d like to.

DIRECTIONS:

Preheat oven to 350 F (175 C). Spray a muffin tin with cooking spray or line with paper liners.

There is no need to use a mixer for this recipe.

In a bowl, mash bananas. Add the eggs, sugar, vanilla oil and yogurt. Whisk to combine. 

Sift together the flour, salt, baking soda and baking powder. Add to the banana mixture and stir to combine. If using frozen blueberries, add some flour to them and toss to coat. Add to the muffin batter.

Add chocolate chips (optional).

Divide the batter between the 12 muffin cups. Do not fill them more than 2/3 of the cup volume.

Bake for 22-24 minutes for muffins made with regular flour and 25-28 minutes for gluten-free muffins, until fully cooked. A toothpick inserted should come out clean. Transfer to a cooling rack and let the muffins cool completely.

Store at room temperature in an airtight container for up to 3 days.

Blueberry banana muffin in a blue muffin liner

Recipe Tips:

  • Room temperature ingredients – when baking, always start with room temperature ingredients, unless the recipe states otherwise.
  • Preheat Oven for at least 30 minutes, before you are ready to add muffins for baking.
  • Check for doneness – at the 22 minute mark, start checking for doneness. A toothpick inserted should come out clean.
  • Ripe bananas – extra ripe bananas, black on the outside are perfect for recipes like this one (and baking in general).
  • Toss blueberries in flour, before adding to the batter
  • No mixer required
  • Since the batter is on the “runny” side, I recommend that you use muffin paper liners, to make sure muffins don’t stick to the muffin tin. (I’m writing this, because I personally like to bake muffins without the paper liners. In this cake you have to make sure you generously grease the muffin tin and muffins usually come out perfect. This doesn’t work with all batters, especially when there are frozen berries involved).

Similar Recipes:

Servings: 12

Blueberry Banana Muffins

Prep Time:
10 mins
Cook Time:
20 mins
Blueberry Banana Muffins + GF Option - quick and easy to make, perfectly moist and sweet, these muffins are a must try for breakfast or a snack. A family favorite!
Gluten-free blueberry banana chocolate chip muffins in a muffin tin.
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Ingredients

  • 4 very ripe medium bananas — 1 1/4 to 1 1/2 cups, mashed
  • 2 large eggs
  • 1/2 cup melted coconut or vegetable oil
  • 1/2 cup sugar — coconut or light brown sugar
  • 2 tbsp Greek yogurt
  • 1 tsp vanilla extract
  • 2 cups all purpose or gluten free flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup frozen blueberries + 1-2 tablespoons of flour
  • 1/4 cup chocolate chips — optional

Instructions

  1. Preheat oven to 350 F (175 C). Spray a muffin tin with cooking spray or line with paper liners.
  2. There is no need to use a mixer for this recipe.
  3. In a bowl, mash bananas. Add the eggs, sugar, vanilla oil and yogurt. Whisk to combine.
  4. Sift together the flour, salt, baking soda and baking powder. Add to the banana mixture and stir to combine. If using frozen blueberries, add some flour to them and toss to coat. Add to the muffin batter.
  5. Add chocolate chips (optional).
  6. Divide the batter between the 12 muffin cups. Do not fill them more than 2/3 of the cup volume.
  7. Bake for 22-24 minutes, until fully cooked. A toothpick inserted should come out clean. Transfer to a cooling rack and let the muffins cool completely.
  8. Store at room temperature in an airtight container for up to 3 days.
Course: Breakfast
Cuisine: American
Keyword: Blueberry muffins with frozen blueberries, Gluten-free blueberry banana muffins, gluten-free tarts

Nutrition Information

Calories: 242, Fat: 11g, Saturated Fat: 8g, Trans Fat: 0.01g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Cholesterol: 28mg, Sodium: 154mg, Potassium: 189mg, Carbohydrates: 35g, Fiber: 3g, Sugar: 16g, Protein: 4g, Vitamin A: 73%, Vitamin C: 3%, Calcium: 41%, Iron: 1%