These light & fluffy Blueberry Banana Muffins have an extra moist texture while still being gluten-free and dairy-free (although we also have a whole wheat flour option as well)! The blueberries and mashed bananas provide the perfect amount of sweetness. The whole family will love this quick breakfast option!
Healthy Banana Blueberry Muffin Recipe
Muffins tend to be a regular quick breakfast or snack in our house and they never last long! These delicious little blueberry banana muffins are no exception. The kids (& adults) inhale them as soon as they come out of the oven! They are quick and easy to mix up and only bake for about 20 minutes. We love to make a big batch so that we can eat some right away and then store some in the freezer for a future easy breakfast/snack!
What You Will Need
- eggs – these provide the structure in most baked goods.
- vanilla extract – a splash for flavor.
- bananas – a perfect way to use up some over-ripe bananas! Simply mash them up and they are ready to go!
- coconut sugar – you could also use brown sugar, if you prefer.
- super-fine almond flour & cassava flour – this is a delicious combo to make your muffins grain-free, but you can also use whole wheat flour, regular flour, gluten free 1-to-1 baking flour, etc.
- kosher salt, baking soda, & baking powder – you always need a little for structure and rising purposes when baking something delicious!
- blueberries – we used fresh blueberries but you could easily use frozen ones too!
- butter – if you are looking to keep it dairy-free you can sub the butter with coconut oil or plant-based butter.
- optional topping: cane sugar – this just adds a little sweetness on top, but feel free to omit.
What Happens If You Use Frozen Blueberries In Muffins
You can easily swap out the fresh blueberries for frozen ones. We still recommend that you coat them in flour (we used cassava flour) before adding them to the batter to help with even distribution, but that is a quick and easy substitution that works perfectly!
- You will want to make sure that you don’t over-mix the batter, especially when mixing the wet ingredients. Over-mixing can result in a more dense or chewy muffin instead of fluffy.
- Make sure you let these muffins fully cool before diving in or storing! This is especially important in gluten-free baking.
- Check the notes section in the recipe card below for some easy ingredient swaps!
How To Store Homemade Blueberry Banana Muffins
After you let the muffins fully cool you can place them in an airtight container and store them on the counter for about 2-4 days. If you are hoping to keep them for longer, you can freeze them. The best way to do this is to place them in a large freezer-safe bag with a piece of paper towel under and on top of the muffins. Then place that bag in the freezer for up to 2 months.
How To Make Blueberry Banana Muffins
Mix your wet ingredients in a large bowl, being careful not to over-mix.
Mix the dry ingredients together in a separate, medium bowl.
Pour the dry ingredients into the wet ingredients and mix to fully combine.
Place blueberries in a small bowl with some cassava flour and mix to coat. This will help evenly distribute the blueberries in the batter.
Add the coated blueberries to the batter and fold in.
Place muffin liners in a muffin pan and lightly spray them with non-stick spray. Then evenly distribute the batter in the muffin cups. Option to sprinkle on a little cane sugar.
Bake at 350 degrees for 19-22 minutes.
Let them fully cool on a cooling rack and enjoy!
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Blueberry Banana Muffins – this delicious and easy blueberry banana muffin recipe is perfect for snack or breakfast! GF option included!
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cup over-ripe banana, mashed (about 3 bananas)
- 3/4 cup coconut sugar
- 1 ¼ cup super-fine almond flour
- 1 cup cassava flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup blueberries + 1 tablespoon cassava flour
- 2 tablespoons butter, melted
- organic cane sugar for topping (optional)
- Preheat oven to 350 degrees F.
- Prepare 12 muffins tins by placing paper liners inside and spraying lightly with olive oil.
- Add Wet Ingredients to a large mixing bowl; whisk gently to combine (don’t over-mix – I would not recommend using an electric mixer).
- Combine Dry Ingredients to a medium mixing whisk; whisk to combine ensuring any clumps of almond flour are broken up.
- Pour the Dry Ingredients into the Wet Ingredients.
- Place blueberries in a small bowl and add about a tablespoon of cassava flour; stir to coat the blueberries.
- Add the blueberries to the muffin mixture. Gently fold into the batter.
- Add the melted butter and fold into the batter.
- Divide the batter between 12 muffins tins.
- Sprinkle with cane sugar.
- Place in oven to bake, middle rack, and let cook 19-22 minutes or until a toothpick comes out clean.
- Let cool in the muffin tin about 5 minutes and then let them finish cooling on a cooling rack.
- Coconut Sugar: you can use brown sugar here if you prefer
- Almond Flour + Cassava Flour: I love using the almond flour + cassava flour combo as the resulting texture is so soft and not grainy!
- Dairy-Free: feel free to use coconut oil or plant-based butter instead of regular butter here.
- Whole Wheat Flour: to make these with whole wheat flour simply use 1 1/2 cup whole wheat flour in place of BOTH the almond flour and cassava flour. Bake for 18-20 minutes. All other directions/measurements are the same!
- Blueberries: we used fresh blueberries but you can also use frozen!
- Eggs: no need to be room temperature, I used mine right out of the fridge!
- All Purpose Flour: I haven’t tested this with all-purpose flour, but will update the recipe card if I do!
- Gluten Free Flour: if you are using a 1-to-1 gluten free flour I would recommend using approximately 1 1/2 – 1 3/4 cups!
- Serving Size: 1 muffin
- Calories: 223
- Sugar: 18.2 g
- Sodium: 123.2 mg
- Fat: 7.4 g
- Carbohydrates: 35.2 g
- Protein: 4 g
- Cholesterol: 36.1 mg
Keywords: blueberry banana muffins