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Gluten-Free Blueberry Banana Muffins: Your New Favorite Breakfast Treat

Gluten-Free Blueberry Banana Muffins: Your New Favorite Breakfast Treat!
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Fluffy, naturally gluten-free muffins bursting with blueberry flavor and ripe banana. A quick, customizable treat perfect for breakfast or snacks. Optional additions like nuts or lemon zest add extra flair!

Ingredients

Scale

1 cup very ripe bananas (about 2–3 medium bananas)
1 tsp baking soda
â…“ cup unsalted butter, melted but cooled (or â…“ cup melted coconut oil)
½ cup granulated sugar (or ½ cup maple syrup)
2 large eggs, beaten
1 tsp pure vanilla extract
â…› tsp salt
1½ cups gluten-free flour
½ tbsp gluten-free flour (for coating blueberries)
1 tsp grated lemon zest (optional)
½ tsp ground cinnamon
¼ tsp xanthan gum (optional, if needed for flour blend)
1 cup fresh or frozen blueberries (do not thaw if frozen)

Instructions

Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or cooking spray.
Mash bananas in a large bowl until mostly smooth.
Add melted butter/coconut oil, sugar/maple syrup, beaten eggs, vanilla extract, and salt. Whisk until combined.
In a separate bowl, whisk gluten-free flour, baking soda, cinnamon, xanthan gum (if using), and salt.
Gently fold dry ingredients into banana mixture until barely combined. Avoid overmixing.
In a second bowl, toss blueberries with ½ tbsp gluten-free flour to coat. Gently fold into batter.
Divide batter evenly into prepared muffin tin, filling each cup about â…” full.
Bake 18-22 minutes, until golden and a toothpick inserted into the center comes out mostly clean.
Let cool slightly before removing from tin.

Notes

Don’t overmix the batter! Use frozen blueberries without thawing for a fresh burst. Substitute canola oil for butter if dairy-free. Adjust sweetness by reducing sugar/syrup slightly.

Nutrition

Find it online: https://bestdisheasy.com/gluten-free-blueberry-banana-muffins/