Gluten Free Blueberry Banana Muffins

Gluten Free Blueberry Banana Muffins
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These easy to make healthy gluten free blueberry banana muffins are bursting with wild blueberries and super moist texture thanks to the bananas. Made with oats, butter, honey, eggs, and milk, our gluten-free blueberry banana muffins are simply delicious.

Ingredients For Gluten Free Blueberry Banana Muffins:  

  • 1½ cups Rolled Oats Gluten-Free
  • 2 large eggs
  • 4 tablespoons honey
  • 2 tablespoons baking powder
  • 2 tablespoons Ground Flaxseed
  • 1 tablespoon chia seeds
  • ¼ cup Milk (or Almond milk)
  • ¼ cup unsalted butter melted (or coconut butter)
  • 2 teaspoons Baking Powder
  • ¼ tsp Salt
  • 1 teaspoon Vanilla Extract
  • 2 medium-sized bananas mashed (1 cup)
  • 1 cup wild blueberries

How To Make Gluten-Free Blueberry Banana Muffins?

  • Preheat your oven to 350°F (175°C) and prepare a muffin pan by lining the cavities with muffin liners. Set aside.
  • Add the oats, ground flaxseed, baking powder, chia seeds, and salt to a food processor or blender, and pulse on about 15 seconds or until the oats are a flour consistency.
  • Add the milk, butter, eggs, honey, and vanilla, and blend on high for about 30-45 seconds or until the batter becomes smooth and creamy.
  • Stop and scrape down the sides of your blender as needed.
  • Add in the bananas and pulse for 10 seconds.
  • Transfer the batter into a bowl and fold in the blueberries.
  • Scoop dollops of the batter into muffin cups about ¾ of the muffin cup.
  • Place into oven and bake for 20–25 minutes or until the tops of your muffins are golden brown.
  • Cool muffins for about 5 minutes before removing them from muffins pan.
  • Store in an airtight container for up to 7 days.

Gluten Free Blueberry Banana Muffins

Gimme Yummy
If you love blueberry muffins, then you’re going to LOVE these gluten free blueberry banana muffins made with oats, honey, butter, milk and wild blueberries and ripe bananas.
Prep Time 15 mins
Cook Time 25 mins
Cooling Time 10 mins
Total Time 50 mins
Course Breakfast, Dessert, Gluten Free, Healthy, Snack
Cuisine American
Servings 12 muffins
Calories 130 kcal

Ingredients
  

  • cups Rolled Oats Gluten-Free
  • 2 large eggs
  • 4 tablespoons honey
  • 2 tablespoons baking powder
  • 2 tablespoons Ground Flaxseed
  • 1 tablespoon chia seeds
  • ¼ cup Milk or Almond milk
  • ¼ cup unsalted butter melted or coconut butter
  • 2 teaspoons Baking Powder
  • ¼ tsp Salt
  • 1 teaspoon Vanilla Extract
  • 2 medium-sized bananas mashed 1 cup
  • 1 cup wild blueberries

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a muffin pan by lining the cavities with muffin liners. Set aside.
  • Add the oats, ground flaxseed, baking powder, chia seeds, and salt to a food processor or blender, and pulse on about 15 seconds or until the oats are a flour consistency.
  • Add the milk, butter, eggs, honey, and vanilla, and blend on high for about 30-45 seconds or until the batter becomes smooth and creamy.
  • Stop and scrape down the sides of your blender as needed.
  • Add in the bananas and pulse for 10 seconds.
  • Transfer the batter into a bowl and fold in the blueberries.
  • Scoop dollops of the batter into muffin cups about ¾ of the muffin cup.
  • Place into oven and bake for 20–25 minutes or until the tops of your muffins are golden brown.
  • Cool muffins for about 5 minutes before removing them from muffins pan.
  • Store in an airtight container for up to 7 days.
Keyword berry muffins, blueberry banana muffins gluten free, muffins, wild blueberry banana muffins


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