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If a moist and fluffy muffin is your idea of the perfect breakfast, these Healthy Banana Blueberry Muffins are about to steal your heart. They’re easy to make, conveniently gluten-free and completely irresistible.
These Classic Breakfast Muffins are Gluten-Free!
If I could only make one type of baked good for the rest of my life, it would definitely have to be muffins. I’m pretty much obsessed with them – they’re just so quick, easy and satisfying! Plus, you can load them up with whatever mix-ins you’re in the mood for.
In this case, we’re sticking with a fail-proof duo that you know and love. Bananas and blueberries! If you can imagine moist banana bread in the form of a muffin with sweet bursts of blueberry, you know exactly what these breakfast muffins taste like.
Not only are they a serious treat for your taste buds, but these homemade muffins are also as healthy as muffins can be. They’re made with gluten-free oats in addition to the fresh fruit to give you long-lasting energy with each and every bite. I think I’ve just convinced myself to make a second batch!
What You’ll Need
Gather the following ingredients and get ready to make some moist banana blueberry muffins. I’m right there with you!
- Bananas: Make sure they’re nice and ripe.
- Buttermilk: You can make your own by combining a cup of milk with a tablespoon of white vinegar or fresh lemon juice. Let the mixture sit for a minute or two, then re-measure it to ensure you’re only using 1 cup.
- Brown Sugar: Lightly packed into the measuring cup.
- Avocado Oil: Or canola oil.
- Gluten-Free Flour: I recommend Bob’s Red Mill 1-to-1, which is my personal preference. If you’re not gluten-free, you can use half all-purpose flour and half whole wheat flour.
- Old-Fashioned Rolled Oats: Check the label to make sure they’re gluten-free if necessary.
- Baking Powder & Baking Soda: You’ll need both to help the muffins rise up beautifully.
- Cinnamon: Feel free to throw in a pinch of nutmeg as well!
- Blueberries: Tossed in a tablespoon of gluten-free flour.
Can I Use Frozen Fruit?
If your freezer happens to be stocked up with frozen bananas and blueberries, by all means use them in these muffins. You can use the blueberries frozen so they don’t release color into the muffins. Be sure to thaw the bananas out first. It’s also important that the bananas were very ripe before they were frozen.
How to Make Banana Blueberry Muffins
I’m such a fan of how simple this recipe is. The batter comes together in 10 minutes or less, then it just has to rest for a bit.
Prep for Baking: Preheat the oven to 375°F. Lightly spray a 12-cup muffin tin with cooking spray or prepare it with paper liners and set it aside.
Mash Bananas: Mash the bananas thoroughly in a small mixing bowl.
Add Remaining Wet Ingredients: Whisk in the buttermilk, eggs, brown sugar and oil until all of the wet ingredients are well combined.
Combine Dry Ingredients: Toss together the gluten-free flour, rolled oats, baking powder, cinnamon, salt and baking soda in a large bowl.
Add Wet Ingredient Mixture: Pour the wet ingredients into the dry ingredients and stir until the batter is just combined.
Fold in Blueberries: Gently fold in the flour-coated blueberries.
Let Rest: Let the batter rest for 15-20 minutes before filling up the muffin tin.
Bake: Divide the batter between the 12 prepared muffin cups, filling them almost to the top. Bake the muffins for 25-30 minutes, or until they’re lightly browned and a toothpick inserted into the center comes out clean.
Let Cool: Cool the muffins in the pan for 5-10 minutes, then transfer them to a wire rack to cool them completely.
Tips for Success
Want some easy ways to make sure your banana blueberry muffins come out flawless? I’ve got you covered.
- Ripe Bananas Only! Any banana bread recipe will stress that ripe bananas are a must. The same goes for these muffins – we’re talking brown spots on the peels!
- Avoid Over-Mixing the Batter: Over-mixing the batter could prevent your muffins from rising well in the oven. It will be lumpy, and that’s totally okay.
- Don’t Skip the Resting Time: While the muffin batter rests, the flour absorbs moisture from the wet ingredients and the oats absorb moisture as well. This is important, so don’t skip that step.
- Trust the Cooling Process: Make sure you let your muffins cool in the pan for at least 5 minutes before you flip them out onto a cooling rack. If they’re too hot when you transfer them over, they could fall apart.
Don’t be afraid to throw some extra fixings into your muffin batter. Just remember to avoid over-mixing it in the process.
- Chocolate Chips (my personal favorite)
- Chopped Walnuts
- Shredded Coconut
- Poppy Seeds
- Peanut Butter Chips
- Chopped Almonds
- Dried Cranberries
Make it a Meal
I like to cut my muffins in half and enjoy them with a pat of butter. Perfection! If you’d like to serve them with another dish, you can’t go wrong with any of the following:
- Pair with Quiche: A slice of this Turkey Club Quiche would be a great partner for your banana blueberry muffin. It’s a savory, cheesy delight that can be made gluten-free with ease.
- Enjoy with Greek Yogurt: It’s never a bad idea to enjoy a muffin alongside some creamy Greek yogurt, maybe even topped with gluten free granola!
- Blend a Smoothie: If you have a bunch of blueberries in the freezer that you used for the muffins, then you can also blend up one of these Blueberry Smoothies.
- Pair with Buffalo Chicken Hash: A bowl of Spicy Buffalo Chicken Hash? Yes, please. If you like to wake up to a kick of heat and a little something sweet, this is definitely the pairing option for you.
- Have a Fruit Salad: This Layered Tropical Fruit Salad would be so nice on the side.
Leftover muffins should be kept in an airtight container after they have cooled completely. Place a paper towel into the container as well to prevent the muffins from getting soggy. They will stay good for up to 4 days. Feel free to warm them up in the microwave (one by one) before enjoying them if you’d like.
Can I Freeze These?
Absolutely! Wrap each cooled muffin in a layer of plastic wrap and store them in a freezer bag for up to 2 months. Thaw them out before chowing down.
Gluten-Free Banana Blueberry Muffins
- 2 medium ripe bananas (about 1 cup mashed)
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup lightly packed brown sugar
- 1/3 cup avocado or canola oil
- 2 cups 1:1 gluten-free flour (recommended: Bob's Red Mill 1-to-1), or use 1 cup all-purpose flour + 1 cup whole wheat flour if not gluten free
- 1 cup gluten free old fashioned rolled oats
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup blueberries tossed in 1 Tablespoon gluten free flour
- Preheat the oven to 375°F. Lightly spray a 12-cup muffin tin with cooking spray or line with paper liners and set aside.
- In a small bowl, mash the bananas well. Whisk in the buttermilk, eggs, brown sugar and oil until well combined.
- In a large bowl, toss together the gluten free flour, rolled oats, baking powder, cinnamon, salt and baking soda.
- Pour in the wet ingredients and stir until just combined. Gently fold in the flour-coated blueberries.
- Let the batter rest for 15-20 minutes to moisten the oats and let the flour fully absorb the moisture.
- Divide the batter between the 12 prepared muffin cups, filling them almost to the top, and bake for 25-30 minutes, or until lightly browned and a toothpick inserted in the center comes out clean.
- Cool in the pan for 5-10 minutes, then remove to a wire rack to cool completely.
To StoreKeep cooled muffins in an airtight container along with a paper towel to prevent them from getting soggy. Enjoy within 4 days.
To FreezeWrap each muffin in plastic wrap and store in a freezer bag for up to 2 months. Thaw before enjoying.
More Gluten-Free Baked Goods to Try
Are you sick of trying to make your favorite baked goods gluten-free? It’s time to find some new favorites!
This is a great post. Shared it.
Thank you, Sarah!
I was about to give up on recipies I found on blogs, until you. I said okay, I’ll try these, and if they’re dense balls of dough I will never use a blog recipe again. So my 3 year old son and I made them this morning and they are fantastic! Thank you for actually testing your recipe and posting an actual picture of them on your blog. You have singlehandedly changed my opinion of blogger recipes. Thank you and God bless!
Well thank you and I am glad you enjoyed them!!
These turned out so beautiful and are SO delicious. My substituted items were: extra banana- 3 rather than 2, coconut oil not canola, and I used all whole wheat flour rather than any white. 🙂 Thanks for the great recipe!!
Awesome, so glad to hear you enjoyed them!