Gluten-Free Blueberry Banana Muffins: Deliciously Healthy and Easy to Make!
Deliciously healthy muffins made with gluten-free ingredients, perfect for breakfast or a snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup gluten-free all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup blueberries (fresh or frozen)
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the mashed bananas, honey (or maple syrup), and melted coconut oil.
- Add the vanilla extract and mix well.
- In another bowl, whisk together the gluten-free flour, rolled oats, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the blueberries gently.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store muffins in an airtight container for up to 3 days.
- These muffins can be frozen for up to 3 months.
- Feel free to substitute other fruits or nuts as desired.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg