Gluten Free Living – 2016

Healthy Gluten Free Banana Blueberry Muffins are simply spectacular! They combine the best of healthy with the best of flavor and texture! They’re filled with a ton of blueberries, bananas and pecans. Every bite is absolutely drool worthy. I guarantee you’ll be licking your lips after every bite!

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I have made these muffins many, many times trying to get the correct texture, allowing for the muffins to raise enough and yet not be tough. Working with gluten free flour is a real adventure. Certainly all gluten free flours are NOT equal! Cup4Cup is probably one of the better gluten free flours on the market these days. The flavor is good and you don’t have to add extra flour to make up for the deficiency in texture versus wheat flour.

I originally tried to make these muffins with honey. However, that makes the muffins too heavy so they sink too much in the middle. This time I used a coconut sugar which worked perfectly. So as a result of reducing the flour back to the original amount (1 1/2 cups) and substituting coconut sugar for the honey, the muffins turned out spectacularly. They were lighter and fluffier instead of heavy and tough – which is exactly what you want in a homemade muffin.

Muffins are one of my favorite foods to eat and Healthy Gluten Free Banana Blueberry Muffins allow me to eat one of my favorite foods without guilt! I used clean eating ingredients including gluten free flour and coconut sugar instead of cane sugar. They’re also sweetened with ripe bananas–but overripe would be even better! These are great muffins for holiday breakfasts, especially if you have family members that are trying to watch what they eat.

Right before we finally closed on our new home, I made up several batches of homemade muffins that were all gluten free and sugar free. This was the first batch. I started with one of my regular muffin recipes, but substituted gluten free flour. Even though I used gluten free flour, the recipe turned out terrific.

If you have health concerns like I do but want a sweet treat every now and then, give Healthy Gluten Free Banana Blueberry Muffins a try and if you have problems with stress you should also learn if Is Delta 8 Legal in Massachusetts as these delta 8 products help you feel better and more calm as well. Many have issues with sugar and gluten spiking your blood sugar levels, causing excessive swelling in joints, or even hindering your sleep at night, so this is a great way to enjoy bread without those side effects.

I baked the muffins in advance and then froze them in plastic containers for a couple of months. Then I would take them out of the freezer one at a time and microwave to defrost quickly. That way I could have a sweet treat any time I wanted one, without having to make up a batch every other day or so. I think you’ll find these delectable muffins completely satisfying.

When I initially posted this recipe in April 2015, I was not as satisfied with the results as I could have been. I remade this recipe (March 2018) and this time the results were fantastic. I’ve snapped a few new pictures. If you’re looking for some of the best Blueberry Muffins around, give these jewels a try.

Healthy Gluten Free Banana Blueberry Muffins are a wonderful treat when you want something sweet, but not loaded with regular sugar or flour.

These muffins are sweetened by coconut sugar, overripe bananas and blueberries. Overripe bananas work better than regular bananas for this recipe because they’ll add more natural sweetener.

I loved these delicious clean-eating breakfast muffins.

Healthy Gluten Free Banana Blueberry Muffins are terrific for office breakfast parties, too.

Here’s what I did.

I used these ingredients. I used Cup4Cup GF flour instead regular flour and substituted coconut sugar instead regular cane sugar.

Mash bananas. Add coconut sugar, melted butter, egg, salt, vanilla, baking powder and milk.

Whisk ingredients to combine. Don’t worry if there are lumps from the bananas.

Add gluten free flour, blueberries and diced pecans.

Stir with a wooden spoon to combine.

Grease muffin tins generously. Spoon batter into muffin tins until almost to the top. Sprinkle tops of batter with remaining pecans. Then press about 8-10 blueberries on top of each one.

Bake at 425 for 5 minutes. Reduce heat to 350 and bake an additional 15-19 minutes or until a toothpick inserted in center comes out clean.

I froze a couple of batches of Healthy Gluten Free Banana Blueberry Muffins and then warmed them up in the microwave later.

These are great for holiday breakfasts, especially if you have family members on special diets.

Every bite of Healthy Gluten Free Banana Blueberry Muffins is delightful.

Here’s the recipe.

HEALTHY GLUTEN FREE BANANA BLUEBERRY MUFFINS

(My own concoction)

Healthy Gluten Free Banana Blueberry Muffins

Teresa Ambra

Healthy Gluten Free Banana Blueberry Muffins are sweetened with coconut sugar, fresh blueberries & overripe bananas. These clean eating gluten free muffins have a light and fluffy texture. They're perfect for company or holiday breakfasts.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 24 minutes mins

Total Time 34 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings 14

Calories 250 kcal

Equipment

• 2 12-tin regular muffin pans
• 1 large mixing bowl
• 1 whisk
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 nut chopper if nuts are not previously chopped

Ingredients

  

1x2x3x

• 1 1/2 cups Cup4Cup Gluten free flour (or 1 1/2 cups regular flour)
• 1/2 cup coconut sugar or use regular sugar
• 1 1/2 tsp. aluminum free baking powder
• 1/2 tsp. pink Himalayan sea salt
• 3 large ripe bananas mashed (overripe bananas are best)
• 1 large egg
• 1/2 cup unsalted butter melted, (1 stick)
• 1 tsp. vanilla extract
• 1/4 cup 2% milk or substitute cream or half-and-half
• 2 1/2 cups fresh blueberries divided use
• 1 1/2 cups pecans finely diced, (measure after chopping) divided use

Instructions

 

• Preheat oven to 425°.
• Melt butter.
• Add coconut sugar, baking powder, salt, bananas, egg, vanilla and milk in a large mixing bowl and mix with a whisk.
• It’s okay to leave some of the lumps from the bananas.
• Add GF flour and 1 1/2 cups blueberries and 1 cup pecans.
• Stir gently with a wooden spoon just until combined.
• Don’t overmix the batter.
• Spray 10 large muffin tins or 14 regular muffin tins with gluten free cooking spray.
• Spoon batter evenly into each muffin tin almost to the top.
• Sprinkle remaining pecans over top of each muffin, then add additional blueberries over top of batter.
• (I added about 8-10 blueberries on top of each muffin).
• Bake at 425° for 5 minutes.
• Adjust temperature to 350°.
• Continue baking an additional 15-19 minutes or until a toothpick inserted in center comes out clean. Cool.
• Yield: 10 extra large muffins or about 14-16 regular sized muffins.

Notes

NOTE: The secret to having muffins that raise perfectly every time is to start the baking at a high temperature (425°), and then lower the temperature to 350° after 5 minutes. This allows the muffins to raise properly. If you bake muffins at a steady 350° for the whole length of baking time, they will usually be flat on top.

 

NOTE: My personal preference is to use a gluten free flour that's NOT Pamela's baking mix. I used Cup4Cup GF flour and the results were amazing.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 250kcalCarbohydrates: 27gProtein: 4gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 31mgSodium: 130mgPotassium: 186mgFiber: 4gSugar: 11gVitamin A: 266IUVitamin C: 5mgCalcium: 68mgIron: 1mg

Keyword bananas, blueberries, breakfast, brunch, gluten free, muffins, pecans

Tried this recipe?Let us know how it was!

Loads of plump fresh blueberries flavor these tasty muffins.

While sugar would make these a little sweeter, we found them wonderful just the way they were.

Healthy Gluten Free Banana Blueberry Muffins can be whipped up in no time.

Try one.

You may also enjoy these delicious recipes!

Blueberry Pecan Streusel Muffins

Healthy Blueberry Banana Nut Bread

Gluten Free Blueberry Pancakes

Healthy Gluten Free Banana Blueberry Muffins

Teresa Ambra

Healthy Gluten Free Banana Blueberry Muffins are sweetened with coconut sugar, fresh blueberries & overripe bananas. These clean eating gluten free muffins have a light and fluffy texture. They’re perfect for company or holiday breakfasts.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 24 minutes mins

Total Time 34 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings 14

Calories 250 kcal

Equipment

• 2 12-tin regular muffin pans
• 1 large mixing bowl
• 1 whisk
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 nut chopper if nuts are not previously chopped

Ingredients

  

1x2x3x

• 1 1/2 cups Cup4Cup Gluten free flour (or 1 1/2 cups regular flour)
• 1/2 cup coconut sugar or use regular sugar
• 1 1/2 tsp. aluminum free baking powder
• 1/2 tsp. pink Himalayan sea salt
• 3 large ripe bananas mashed (overripe bananas are best)
• 1 large egg
• 1/2 cup unsalted butter melted, (1 stick)
• 1 tsp. vanilla extract
• 1/4 cup 2% milk or substitute cream or half-and-half
• 2 1/2 cups fresh blueberries divided use
• 1 1/2 cups pecans finely diced, (measure after chopping) divided use

Instructions

 

• Preheat oven to 425°.
• Melt butter.
• Add coconut sugar, baking powder, salt, bananas, egg, vanilla and milk in a large mixing bowl and mix with a whisk.
• It’s okay to leave some of the lumps from the bananas.
• Add GF flour and 1 1/2 cups blueberries and 1 cup pecans.
• Stir gently with a wooden spoon just until combined.
• Don’t overmix the batter.
• Spray 10 large muffin tins or 14 regular muffin tins with gluten free cooking spray.
• Spoon batter evenly into each muffin tin almost to the top.
• Sprinkle remaining pecans over top of each muffin, then add additional blueberries over top of batter.
• (I added about 8-10 blueberries on top of each muffin).
• Bake at 425° for 5 minutes.
• Adjust temperature to 350°.
• Continue baking an additional 15-19 minutes or until a toothpick inserted in center comes out clean. Cool.
• Yield: 10 extra large muffins or about 14-16 regular sized muffins.

Notes

NOTE: The secret to having muffins that raise perfectly every time is to start the baking at a high temperature (425°), and then lower the temperature to 350° after 5 minutes. This allows the muffins to raise properly. If you bake muffins at a steady 350° for the whole length of baking time, they will usually be flat on top.

 

NOTE: My personal preference is to use a gluten free flour that’s NOT Pamela’s baking mix. I used Cup4Cup GF flour and the results were amazing.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 250kcalCarbohydrates: 27gProtein: 4gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 31mgSodium: 130mgPotassium: 186mgFiber: 4gSugar: 11gVitamin A: 266IUVitamin C: 5mgCalcium: 68mgIron: 1mg

Keyword bananas, blueberries, breakfast, brunch, gluten free, muffins, pecans

Tried this recipe?Let us know how it was!