Looking for a nutritious, gluten-free breakfast option that bursts with flavor? These Gluten-Free Banana Flour Blueberry Muffins are the perfect solution! Combining the subtle sweetness and natural benefits of banana flour with the juicy pop of blueberries, these muffins offer a moist, tender crumb that’s as healthy as it is delicious.
Why Use Banana Flour?
Banana flour, made from green bananas, is a versatile, gluten-free alternative to traditional flours. Rich in resistant starch, it not only supports healthy digestion but also adds a gentle banana flavor to your baked goods. By incorporating banana flour into these muffins, you’ll enjoy an extra boost of fiber and nutrients without sacrificing taste.
Ingredients
Dry Ingredients
- 1 cup banana flour (finely ground for best texture)
- 1/2 cup oat flour (for a light, fluffy consistency)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional, for added warmth)
Wet Ingredients
- 2 large ripe bananas (mashed – they add natural sweetness and moisture)
- 1/3 cup maple syrup (or honey, for a natural sweetener alternative)
- 1/3 cup unsweetened almond milk (or your preferred milk)
- 1/4 cup melted coconut oil (or butter for a richer flavor)
- 2 large eggs (at room temperature; substitute with flax eggs for a vegan option)
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
- Optional: 1/4 cup chopped walnuts or pecans (for a delightful crunch)
Step-by-Step Instructions
1. Preheat and Prepare
- Preheat your oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or lightly grease the cups with coconut oil.
2. Mix the Dry Ingredients
- In a large bowl, combine the banana flour, oat flour, baking soda, baking powder, salt, and cinnamon.
- Stir the ingredients well to ensure even distribution.
3. Whisk the Wet Ingredients
- In another bowl, mash the ripe bananas until smooth.
- Add the maple syrup, almond milk, melted coconut oil, eggs, and vanilla extract.
- Whisk thoroughly until the mixture is smooth and well combined.
4. Combine the Mixtures
- Pour the wet ingredients into the dry ingredients. Gently stir until just combined — avoid overmixing to keep the muffins light and fluffy.
- Fold in the blueberries and nuts (if using) carefully to distribute evenly without breaking the berries.
5. Bake to Perfection
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-22 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a cooling rack.
Tips and Tricks
- Banana Ripeness: Use bananas that are very ripe. Their natural sugars help sweeten the muffins without the need for excessive added sugar.
- Flour Blends: Feel free to experiment with other gluten-free flours if desired, but keep in mind that each flour blend may affect the texture.
- Blueberry Bonus: If you prefer a burst of flavor, add a handful of extra blueberries on top of the batter before baking.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer freshness.
Final Thoughts
These Gluten-Free Banana Flour Blueberry Muffins are not only a healthy way to kickstart your day but also a versatile treat perfect for any time. Their unique blend of banana flour and blueberries delivers a delightful mix of flavors and textures, making them an ideal choice for breakfast, a snack, or even a light dessert.
Try this recipe out and experience the delicious benefits of banana flour firsthand. Share your muffin-making adventures on social media with the hashtag #GoGoBananas #BananaFlourMuffins — we’d love to see your creations!
Happy baking and enjoy every bite of these wholesome, flavorful muffins!
