Bananas are one of the few foods I really don’t like. Bananas and cantaloupe, in case you were curious. Banana bread, however, is one of my favorite things ever. And because I’m impatient, I often make it in muffin form. Eighteen minutes is long enough to wait, don’t you think?
These are gluten free but you wouldn’t know it. In fact, I didn’t even tell Jack until after he had already inhaled three. I used Pamela’s Gluten Free Baking & Pancake Mix and the texture came out just perfect. The flavor – sweet and banana-ey…everything you’d want in a muffin, gluten free or not. I added blueberries, but you could try chopped walnuts or even chocolate chips.
gluten free blueberry banana muffins
- 1-3/4 cups Pamela's Baking & Pancake Mix
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup mashed banana (about 3 bananas)
- ½ teaspoon vanilla
- 4 tablespoons melted coconut oil
- ½ cup raw cane sugar
- 2 eggs, beaten
- ½ cup blueberries
- Preheat oven to 350 and prepare a 12-cup muffin tin with papers or cooking spray.
- In a large bowl mix together Pamela’s Baking Mix, cinnamon and salt.
- In a medium bowl, mash the bananas, then whisk in vanilla, coconut oil, sugar and eggs. Pour the wet ingredients into the bowl with the dry ingredients and use a wooden spoon or spatula to mix until combined.
- Fold in blueberries and scoop batter into 12 muffin cups. (I use a ¼ cup measuring cup)
- Bake 16-20 minutes or until a toothpick comes out clean.
Hi! I love these muffins and I’m just wondering if they are in the cookbook? Thanks!
Hi Shannon, nope, these are just on the blog.
Thanks! (Still getting the cookbook though!)
These are delicious! I’m sure I’ll be making them many more times. Thanks so much!!
I’m glad you loved them!
Tried to make this but the mixture didn’t really mix because there weren’t enough liquids. Are we supposed to add water/milk?
Hi Angie, the 1 cup mashed banana and eggs should provide enough liquid. Did you use Pamela’s Baking & Pancake Mix as the flour?
I am so glad I stumbled upon your beautiful site while looking for a muffin recipe for Pamela’s Baking and Pancake mix! I just made these, with some substitutions, and they are tender and delicious!!!! I substituted the eggs (I’m allergic) with chia “eggs” (1 Tbsp chia seed + 3 Tbsp water = 1 egg) and substituted chopped walnuts for the blueberries (didn’t have any blueberries on hand). I also doubled the quantity of cinnamon and added 1/4 tsp nutmeg, to enhance the banana walnut combo. I am really excited to try your other recipes. Thank you so much!
Hi Grace, I’m so glad you loved the muffins!
What would you suggest replacing the pancake mix with? Could I do just almond flour?
Do you have the nutritional info on these?
I’d like to know the calories, fat and carbs please
I would also like to know the nutritional information on this recipe. Calories, Fats, Carbs, Fiber, Protein, etc pleaseeee!
Delicious, these are my favorite. soo tasty. Thanks for sharing.
Do these freeze well?
Can I omit the real eggs with an egg replacer?
I made these yesterday with a few modifications: I used my own GF flour mixture (typical mixture of brown rice flour, potato starch, tapioca and Xanthum), and added 1.5 tsp of baking powder and .5 tsp of baking soda. I also used butter instead of coconut oil (I just don’t like baking with coconut oil). I also added some chia seeds, which provided a little “crunch”. I used frozen blueberries (right from the freezer), and the batter did not turn blue. I also did not use liners; with my particular oven, I have a very hard time getting GF baked goods to bake all the way through. Baking sans liners helps a lot. These turned out really yummy!!
Hi Traci, I’m glad you liked them! Sounds like you have a really good gluten free mix worked out!
These were super yummy!!! 🙂 I will definitely make them again.
I made these muffins and they were gone in an hour! amazing!
so delish. I use different GF baking mix, but I think anything would work well.
so excited to try this recipe! quick (and maybe stupid) question: re: the portion of flour, is that 3/4 to 1 cup of flour or 1 and 3/4 cups of flour. (i’m assuming ‘to’ but just wanted to be certain.)
many thanks for all your delicious recipes!!
Hi debi – yep 1 cup plus 3/4 cups flour. Hope you like!
This recipe is absolutely great and I would love to try it. However, I’m not a big fan of eggs. They make me produce excessive amount of mucus, and make me feel bad. Since I adopted a more holistic approach, I would like to replace them with something natural. But I’m not sure what to choose that would be whole food and not some manufactured vegan-ish substitute.
I haven’t tested a version of this recipe without eggs so I can’t say for sure what else would work here.
Yum!!! Blueberry muffins make everyones day heaven! I was just wondering if you have a flour mixture that you’ve come up with that is gluten-free and dairy-free…and that doesn’t come in a package. I’m sure it’s more work but I was just wondering. I have a great recipe but it’s a bit on the “heavier” side and I don’t like to use starches or white rice flours. Picky yes I know! Just thought I’d ask cuz you are a marvelous cook! Thanks a ton. Your recipes all rock by the way!
Mandy D. @ MandysHealthyLife.com
Hi Mandy, sometimes I use a combo of oat/almond flour. (ie, in this recipe: http://www.loveandlemons.com/2012/04/01/almond-coffee-cake/). It’s not a go-to mix by any means but it works for certain things.