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4.50 from 6 votes

Gluten Free Blueberry Banana Muffins

How to make healthy vegetarian Gluten Free Blueberry Banana Muffins. These moist wheat free muffins feature coconut and almond flour.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: gluten free blueberry banana muffins
Servings: 12
Calories: 135kcal

Equipment

  • muffin tin
  • Mixing bowls
  • measuring cups
  • measuring spoons
  • whisk
  • Spatula or Wooden Spoon

Ingredients

  • 1 cup Almond Flour
  • 1/2 cup Coconut Flour
  • 2 tsp Baking Powder
  • 1/4 tsp Kosher Salt
  • 1 cup Mashed Ripe Bananas
  • 1/4 cup Maple Syrup
  • 3 tbsp Canola Oil
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 1 1/2 cups Fresh Blueberries

Instructions

  • Position a rack in the centre of the oven and preheat to 400 F. Coat a muffin tin with non stick cooking spray.
  • Whisk both flours, the baking powder, and salt in a large bowl. Whisk the bananas, maple syrup, oil, eggs and vanilla in a medium bowl until smooth. Pour into the dry ingredients and stir until well mixed. Fold in the blueberries. Divide the batter amount the prepared muffin cups.
  • Bake until the muffins are dark golden brown and a toothpick inserted in the centre of a muffin comes out clean, 15-20 minutes.
  • Cool completely in the pan on a wire rack. Carefully slide in a small offset spatula or knife between each muffin and the pan to pop the muffins out.

Nutrition

Calories: 135kcal | Carbohydrates: 16.2g | Protein: 3g | Fat: 6.8g | Saturated Fat: 1.9g | Cholesterol: 27mg | Sodium: 82mg | Potassium: 166mg | Fiber: 4.4g | Sugar: 8.1g | Calcium: 50mg | Iron: 2mg