Gluten Free Banana Blueberry Muffins
Lightly sweet and beautifully fragrant gluten free banana blueberry muffins are bursting with juicy berries, loads of delicious bananas, and whole grain (gluten free) flour.
Servings: 12 muffins
Calories: 255kcal
Ingredients
- 1 ¾ cups oat flour , 188 grams
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 ½ cups mashed ripe bananas (about 3 large) , 345 grams
- 6 tablespoons unsalted butter , melted
- ½ cup light or dark brown sugar
- 1 large egg , at room temperature
- 2 tablespoons whole milk
- 1 cup blueberries , fresh or frozen
Instructions
- Butter or grease a 12-count muffin pan.
- In a medium bowl, whisk together the oat flour, baking powder, baking soda, salt, cinnamon, and ginger. In a large bowl, whisk together melted butter, mashed bananas, brown sugar, egg, and milk. Pour the dry ingredients into the wet ingredients, then stir until until combined. Gently fold in the blueberries.
- Divide the batter equally between the muffin wells. Preheat the oven to 350°F and let the batter rest while the oven heats. Then bake the muffins for 25-30 minutes, until a tester comes out clean and the tops are slightly firm. Remove from the oven, cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Storage:
-
- Counter – Keep muffins in an airtight container on the counter for up to 3 days.
-
- Fridge – Place muffins in an airtight container for up to 5 days in the refrigerator. Eat them cold or at room temperature.
-
- Freezer – Put the muffins in a freezer-safe, sealable bag and store them in the freezer for up to 3 months. Defrost in the fridge before serving.
- Gently add the blueberries - I note in the instructions that you should "gently" fold in the blueberries and I mean it! Use a light hand when combining the berries into the batter so that they retain their structure.
- Rest the batter – Gluten free flour always benefits from a rest before baking. At least 20 minutes is ideal, although letting it rest while the oven heats is also an option. This helps the flour to hydrate, making for a better finished muffin!
- Adjust the sweetness - Bananas are very sweet on their own, and the riper they are the sweeter they'll be. You can further reduce the sugar if you have very sweet bananas, to ⅓ cup sugar. On the flip side, if you like sweeter muffins you can increase the sugar to ⅔ cup of sugar.
- Refined sugar-free - Use maple syrup or coconut sugar in place of the brown sugar.
- Oat flour substitute - You can use sorghum flour by weight or try a 1:1 gluten free all purpose flour blend for the oat flour.
- Try another fruit - Use this gluten free banana muffin recipe as your base for adding other fruit, like blackberries, raspberries, or cherries.
Nutrition
Calories: 255kcal | Carbohydrates: 31g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 234mg | Potassium: 205mg | Fiber: 3g | Sugar: 15g | Vitamin A: 213IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg