If you're looking for the lightest and fluffiest gluten-free muffin recipe, then look no further because this is it! My Fluffy Blueberry Banana Muffins are the only muffin recipe that you need. They're bursting with fresh blueberries, are perfectly sweet thanks to the bananas, and melt-in-your-mouth with their fluffy texture.
Equipment
- Muffin Tin a standard sized muffin tin is perfect for making this recipe!
Ingredients
- 1 Cup 1:1 Gluten-Free Flour I like Bob's Red Mill, but any flour will do!
- 1 ¼ Cup Almond Flour
- ¼ Cup Coconut Sugar
- 1 ½ Teaspoons Cinnamon
- 1 Teaspoon Baking Soda
- ½ Teaspoon Sea Salt
- 3 Large Ripe Bananas
- 2 Eggs
- ¼ Cup Non-Dairy Milk
- 2 Tablespoons Maple Syrup
- 1 ½ Teaspoons Vanilla Extract
- 1 ¼ Cup Fresh Blueberries
- 2 Tablespoons Gluten-Free Flour
Instructions
- To make these muffins, start by preheating your oven to 325 F.
- Next, prepare the muffin tin. Line a muffin tin with liners or grease the inside of the muffin cavities with butter or oil.
- Prepare the dry ingredients. In a medium bowl, mix together the gluten-free flour, almond flour, coconut sugar, cinnamon, baking soda, and sea salt until just combined. Set them aside while you prepare the wet ingredients.
- Add all of the wet ingredients (the eggs, bananas, non-dairy milk, maple syrup, and vanilla extract) to a blender. Blend until the ingredients are fully smooth.
- Once the wet ingredients have come together, slowly pour them into the bowl with the dry ingredients, mixing until a thick batter forms. Be careful not to over-mix here, as the batter can turn out tough!
- Prepare the blueberries by adding them to a small bowl, alongside the flour, and mixing them gently until they're fully coated in the flour.
- Then, fold the blueberries into the muffin batter.
- Divide the muffin batter evenly amongst all of the cavities and transfer the tray into the oven.
- The bake time will be dependent on the size of muffin tin that you use. For smaller or standard sized muffins, bake for 20-22 minutes, or until a toothpick comes out clean. For larger muffins, bake for 28-30 minutes, or until a toothpick comes out clean.
- Once the muffins are done, remove them from the oven. Allow them to cool completely, then enjoy!
Calories: 95kcal | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Cholesterol: 0.02mg | Sodium: 198mg | Potassium: 16mg | Fiber: 2g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 0.4mg | Calcium: 39mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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