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. Kaitlyn Watson

    These muffins look so delicious. I am constantly looking for gluten free recipes to make for my brother since he is allergic to gluten. The other bad thing is that he is sure that gluten free things taste horrible. I’m sure that with these he would not have a clue that they are gluten free.
    I can not wait to try to make these tonight, and try them out on my room mate before I make them for my brother. I am quite positive that these will be amazing, and a big hit at my house. The other thing that I really like about this recipe is that they seem really simple to make, and not a big mess to clean up.

  2. Anna Ganz

    What could i use instead of Pamelas flour?

  3. Fee from

    This sounds a good muffin recipe …. although I might just change the blueberries for chocolate nibs – not such a big blueberry fan.

    • jeanine

      mmm, I might try those next time too…

  4. Lydie

    Can’t get hold off pamela’s mix over here. What would you use to substitute it?

    • jeanine

      Hi Lydie, so sorry, I don’t have a good (tested) sub right now – I have some other gluten free treats coming up soon though!

  5. These look gorgeous and delicious. Love that you used fresh blueberries– the only kind in my book!

  6. I totally could have written this intro myself: not a lover of bananas (check!), but a lover of banana bread (check, don’t judge us!) and I often decide to make muffins too, because muffins = faster = better.
    I often make a version with ground oats, but these look lovely and light. Gonna try them soon.

  7. Blueberries in banana muffins – love the combination but have never thought of it before. And I agree, I prefer muffins too because 18 minutes is long enough to wait for baked goods!

  8. I have tasted banana muffins so far, the addition of blueberry must be great!

  9. There is nothing worse than a pile of icky canteloupe in a fruit salad! Yech.
    Getting back on track, these muffins are the blending of two of the best foods in the world! Blueberry muffins and banana bread all in a convenient and quick cooking sweet little parcel. Can’t wait for my bananas to brown so I can whip up a batch to share with my little sister (banana bread is our love language). Thanks for sharing.

    • jeanine

      Ha – I won’t even eat a fruit salad w/ canteloupe because that juice seems to coat everything 🙂

  10. Oh man, how can one hate bananas?! You are probably the first person I’ve heard of who doesn’t like them.

    These muffins are so adorable – perfect for a lazy Sunday morning 🙂

    • jeanine

      I know! I think it’s just the texture 🙂 (I’m fine with them in smoothies and bread, that’s it!)

  11. Ana

    I cant get Pamela’s pancake mix! (I live in Portugal)
    What should I use instead? Really want to make these 🙂

    • jeanine

      I don’t have a tested recipe substitution right now that’s as good – but I have some other flour-less sweets coming up soon!

  12. Isabelle from

    Those are gorgeous! It’s so cool when you eat something that’s gluten-free but doesn’t like beans, or has a grainy texture.
    I LOVE banana bread too, it just seems to transform the bananas to a wonderful sweet and kind of savory goodie!

    I also love those muffin cups (are they parchment paper?). They look really elegant and kind of rustic 🙂

    Isabelle @ Head Red & Blondi

    • jeanine

      Thanks! They’re called tulip liners (or cups), yep, they’re parchment. I initially got them for the look, but I really love how I can lift them out of the pan easily while the muffins are still hot.

      • Hi,
        my first posting here … but I have been a passive reader for a long time 😉
        I always make the parchment paper liners myself. You just have to cut the paper into 5’’ x 5’’ squares (or larger for jumbo muffins). If you prefold them a little, it’s easier to put the batter in.
        @jeanine: Did you put some of the blueberries atop of the muffins during baking. They look so nice 😉

        • jeanine

          thanks! I’ll have to try that when I run out 🙂 I put a few on top (before I baked them)… I find that fresh blueberries hold their form better (frozen ones turn the whole muffin blue – which still tastes good it’s just not as pretty!)

  13. Baby June

    Those look lovely! Could hardly tell they were gluten-free, I’m sure they taste the same. 🙂

  14. I, too, share your love for banana bread, especially in its speedier iterations. I am also a particular fan of banana bread filled with things like blueberries, or walnuts. I believe even eighteen minutes would be too long to wait before making these lovely muffins. To the kitchen!

  15. I’m eating banana blueberry pancakes and these flavors would be great in a muffin! Yum!

A food blog with fresh, zesty recipes.
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.