Go Back
–+ servings
Healthy Banana Blueberry Muffins (Gluten & Dairy-Free Option + Toddler-Friendly)

Healthy Banana Blueberry Muffins (Gluten & Dairy-Free Option + Toddler-Friendly)

If you’ve got a few overripe bananas sitting on the counter and a craving for something cozy, these Blueberry Banana Muffins are about to be your new go-to. They’re sweetened naturally with maple syrup, bursting with juicy blueberries, and come together with simple pantry staples—plus they can easily be made gluten-free!
No ratings yet
Print Recipe Pin Recipe
Course Breakfast, Snack
Servings 12

Ingredients
  

  • 3 medium overripe bananas
  • 1 tsp baking soda
  • 3 tbsp melted coconut oil
  • 1/4 cup maple syrup
  • 2 egss
  • 1 tsp vanilla extract
  • zest from on lemon (optional)
  • 1 1/2 cups flour (all-purpose or gluten-free)
  • 1/4 tsp xanthan gum (only if using a gluten-free flour without xanthan gum)
  • 1 pinch salt
  • 1/2 tsp cinnamon
  • 1/2-1 cup fresh or frozen blueberries

Instructions
 

  • Preheat your oven to 350°F and line a muffin tin with baking cups or lightly coat with cooking spray
  • In a mixing bowl, mash the bananas with a fork until smooth
  • dd the baking soda to the mashed bananas and stir. Let it sit for 1–2 minutes.
  • Stir in the melted coconut oil, maple syrup, eggs, lemon zest, and vanilla extract.
  • Mix in the flour, cinnamon, and if needed the xanthan gum if your flour gluten-free flour blend doesn’t already include it
  • Gently fold in the blueberries
  • Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full
  • Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean
  • Allow the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely
Keyword banana, banana muffin, blueberry, blueberry bananan muffins, dairy-free, dairy-free muffins, gluten-free, gluten-free muffins, healthy muffins, one bowl recipe, toddler recipe
Tried this recipe?Let us know how it was!