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Delicious homemade Blueberry Banana Muffins with ripe bananas and fresh blueberries

Blueberry Banana Muffins

Deliciously moist blueberry banana muffins made with ripe bananas and juicy blueberries, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 pieces ripe bananas
  • 1/4 cup coconut oil (melted)
  • 1/2 cup almond milk (or any milk of choice)
Dry Ingredients
  • 1 cup gluten-free flour
  • 1/2 cup rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Mix-Ins
  • 1 cup blueberries (fresh or frozen)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, mash the ripe bananas.
  3. Add the melted coconut oil and almond milk to the mashed bananas and mix until combined.
Mixing
  1. In a separate bowl, combine the gluten-free flour, rolled oats, baking powder, baking soda, and salt.
  2. Gradually add the dry ingredients to the wet ingredients, stirring gently until combined.
  3. Fold in the blueberries.
Baking
  1. Pour the batter into the muffin tin, filling each cup about 3/4 full.
  2. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow muffins to cool before serving.

Notes

These muffins are best enjoyed warm. They can be stored in an airtight container at room temperature for up to three days. For longer storage, freeze them wrapped individually. Skip thawing for frozen blueberries to prevent color bleeding.