Gluten-Free Morning Muffins (Banana Nut or Blueberry)
✨ Why You’ll Love TheseHey, Claire here 👋 These muffins are your weekday besties. They’re quick, moist (yes, we’re saying the word), and made with real ingredients — nothing fancy. Whether you go banana-walnut for cozy vibes or blueberry for brightness, they’re totally gluten-free, freezer-friendly, and dairy-optional. Just mix, scoop, bake, and boom — breakfast is actually done.
Ingredients
Dry:
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
Wet:
- 2 ripe bananas, mashed (or ¾ cup unsweetened applesauce)
- 2 large eggs
- ⅓ cup melted butter or coconut oil
- ⅓ cup maple syrup or honey
- ¼ cup milk (dairy or plant-based)
- 1 tsp vanilla extract
Stir-Ins (Choose Your Flavor):
- Banana Nut: ½ cup chopped walnuts or pecans
- Blueberry: ¾ cup fresh or frozen blueberries + 1 tsp GF flour to prevent sinking
Instructions
Preheat & Prep
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
2. Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
3. Mix Wet Ingredients
- In another bowl, mash bananas and mix with eggs, melted butter, maple syrup, milk, and vanilla.
4. Combine & Fold In
- Add dry to wet, stir until just combined. Gently fold in walnuts or floured blueberries.
5. Scoop & Bake
- Divide batter evenly into muffin cups. Bake for 20–25 minutes, until golden and a toothpick comes out clean.
6. Cool & Enjoy
- Let cool in the pan 5 minutes, then transfer to a rack.
Notes
Substitutions & Add-Ons
- Dairy-Free: Use coconut oil + almond/oat milk
- Egg-Free: Use 2 flax eggs (2 tbsp flax + 6 tbsp water)
- Nut-Free: Skip the nuts or use sunflower seeds
- Sweetener Swap: Use coconut sugar instead of maple
Related Recipes
- Craving pancakes? Try our Fluffy Gluten-Free Pancakes
- Prefer no-cook? Don’t miss these Overnight Oats
