Gluten-free Blueberry Banana Muffins

Gluten Free Blueberry Banana Muffins / @loveandlemons

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?

Gluten Free Blueberry Banana Muffins / @loveandlemons

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 / @loveandlemons Gluten Free Blueberry Banana Muffins / @loveandlemons

gluten free blueberry banana muffins

Serves: 12 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
  1. Preheat oven to 350 and prepare a 12-cup muffin tin with papers or cooking spray.
  2. In a large bowl mix together Pamela’s Baking Mix, cinnamon and salt.
  3. 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.
  4. Fold in blueberries and scoop batter into 12 muffin cups. (I use a ¼ cup measuring cup)
  5. Bake 16-20 minutes or until a toothpick comes out clean.



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  1. Shannon

    Hi! I love these muffins and I’m just wondering if they are in the cookbook? Thanks!

    • Jeanine Donofrio

      Hi Shannon, nope, these are just on the blog.

      • Shannon

        Thanks! (Still getting the cookbook though!)

  2. Jenny D

    These are delicious! I’m sure I’ll be making them many more times. Thanks so much!!

    • Jeanine Donofrio

      I’m glad you loved them!

  3. Angie

    Tried to make this but the mixture didn’t really mix because there weren’t enough liquids. Are we supposed to add water/milk?

    • Jeanine Donofrio

      Hi Angie, the 1 cup mashed banana and eggs should provide enough liquid. Did you use Pamela’s Baking & Pancake Mix as the flour?

  4. Grace M. Lee

    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!

    • Jeanine Donofrio

      Hi Grace, I’m so glad you loved the muffins!

  5. Angelina

    What would you suggest replacing the pancake mix with? Could I do just almond flour?

  6. Becky

    Do you have the nutritional info on these?
    I’d like to know the calories, fat and carbs please

    • Sarah

      I would also like to know the nutritional information on this recipe. Calories, Fats, Carbs, Fiber, Protein, etc pleaseeee!

  7. Ashley

    Do these freeze well?

  8. Val

    Can I omit the real eggs with an egg replacer?

  9. Traci

    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!!

    • jeanine

      Hi Traci, I’m glad you liked them! Sounds like you have a really good gluten free mix worked out!

  10. Talia

    These were super yummy!!! 🙂 I will definitely make them again.

  11. Amanda

    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 good.

  12. debi

    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!!

    • jeanine

      Hi debi – yep 1 cup plus 3/4 cups flour. Hope you like!

  13. Laura

    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.

    • jeanine

      Hi Laura,

      I haven’t tested a version of this recipe without eggs so I can’t say for sure what else would work here.

  14. 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. @

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.