Guilt free gluten free blueberry banana muffins. So easy to make and delicious. The whole family loved these and with zero sugar, we could have finished all the blueberry banana muffins in a day. I love a good easy recipe and something that makes our mornings easier too. These gluten free blueberry banana muffins are fluffy, sweet and the perfect start to your morning or afternoon snack. They store well for 2-3 days in an airtight container, but I wouldn’t judge you if you finished every gluten free blueberry muffin in one sitting. With zero sugar, comes zero guilt! Original recipe from Mama Knows Gluten Free.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
muffins
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Ingredients
- 2-3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 tsp Baking Soda
- 1 1/2 cup gluten free flour, I use Bob's Red Mill 1-to-1
- pinch of salt
- 1/2 cup pure maple syrup
- 1/2 tsp Cinnamon
- 2 Eggs beaten
- 1 tsp pure vanilla extract
- 1 cup fresh or frozen blueberries
Ingredients
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Instructions
- Preheat oven to 350 F
- Use butter for the muffin tins
- In a mixing bowl, mash the bananas with a fork until smooth
- Add the baking soda and stir to combine with the mashed bananas. Allow the mixture to sit for 1 to 2 minutes
- Stir the melted butter into the mashed bananas
- Stir in the pure maple syrup, salt, beaten eggs, and pure vanilla extract
- Mix in the gluten-free flour and cinnamon
- Stir in fresh or frozen blueberries, gently
- Scoop the batter into buttered muffin tins
- Bake 15-20 minutes at 350 F until toothpick comes out clean
- Cool & enjoy! Store in airtight container for 2-3 days
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