Blueberry Banana Muffins
Blueberry Banana Muffins are actually the best gluten-free blueberry muffins we ever tasted. If you are looking for an easy to make, soft texture, sweet dessert, and you love blueberries and bananas, this recipe will fulfill all your sweet cravings.
For this recipe, we used 3 types of flour: quinoa flour, almond flour, and just a little bit of coconut flour for better texture. All 3 of them are gluten-free. We never combined quinoa and almond flour before, this is our first recipe doing so. We have a winner when it comes to the gluten-free flour blend. 🙂
On the photo below you can see the texture of the batter before we put it in the oven. We had our doubts but, Guys, we cannot express enough how good these muffins are. They are the perfect dessert if you ask us. 🙂
Besides being gluten-free, our blueberry banana muffins are also dairy-free and vegan. We haven’t been using any refined sugar in this recipe, instead, we used coconut sugar.
Check our other recipes. We have several muffin recipes we think you might like too. Here are some ideas for you: Vegan Blueberry Oat Muffins, Vegan Strawberry Oat Muffins, and Chickpea Flour Chocolate Muffins. Let us know if you try making any of there :).
Prep time: 15 min  Cook time: 20 min  Total: 35 min  Servings: 6
INGREDIENTS
- 1 1/2 cup (175 g) of quinoa flour
- 1 1/2 cup (170 g) of almond flour
- 2 tablespoons coconut flour powder
- 1 1/2 teaspoon baking powder
- 1/2 cup (100 g) coconut sugar
- 3 ripe bananas (small to medium size)
- 1 cup (100 g) fresh blueberries
- 1/3 cup (75 g) melted coconut oil
- 2 teaspoons vanilla sugar (or vanilla extract)
- (OPTIONAL) 1-2 tablespoons almond milk
INSTRUCTIONS
- Preheat the oven to 350°F (180°C). Prepare the silicone muffin baking pan (if you are using non-silicone pan then grease it with coconut oil or other vegetable oil) and set aside.
- In a medium-size bowl, mash bananas using a fork. We like leaving a few chunks, they don’t have to be perfectly mashed. Set aside.
- Meanwhile, combine all the dry ingredients ( except blueberries) into a large mixing bowl and stir until evenly combined.
- Add mashed bananas and melted coconut oil into a bowl with dry ingredients. Stir everything well. If the mixture seems too dry add one or two tablespoons of almond milk. The dryness of the batter depends on the size of the bananas you are using. If you use larger bananas you won’t need to add almond milk.
- When everything is evenly combined add blueberries and gently stir the batter. Dump the mixture into a silicone pan and fill each cup.
- Bake for about 20 minutes. Check with a toothpick – if it comes out clean then it’s done. Don’t over bake them, these are soft texture muffins.
- Let them cool completely.
- Enjoy your Blueberry Banana Muffins!
NOTES
- We got exactly 12 Blueberry Banana Muffins from this mixture.
