Making gluten free blueberry and banana muffins is a fun and easy baking project for the whole family. Kids can help mix and scoop the batter, and these soft, sweet muffins are packed with juicy blueberries. Perfect for lunchboxes or quick breakfasts! This recipe will make 12 muffins.
Ingredients
2 cups Gluten Free Nomad's 1:1 All Purpose Baking Flour
2 tsp baking powder
2/3 cups brown sugar
1 egg
3/4 cup milk (of your choice - we used full cream)
1/3 cup vegetable oil
2 ripe bananas, mashed
150-200g blueberries
Icing sugar to dust
Method
-
Preheat oven to 180°C and line a 12 hole muffin pan with paper cases
-
Combine flour, baking powder, sugar and cinnamon in a bowl.
-
In another bowl, whisk egg, milk, oil and mashed banana. Then add to the flour mixture
-
Add in the blueberries and stir until combined making sure you get all the flour at the bottom of the bowl without overmixing.
-
Divide mixture evenly among the paper cases.
-
Bake for 20-25 mins or until a skewer/toothpick inserted in the centre comes out clean.
-
Transfer muffins to a wire rack to cool slightly. Dust with icing sugar.
-
Serve the muffins slightly warm or room temperature
These gluten free banana blueberry muffins are made using Gluten Free Nomad’s Organic 1:1 All Purpose Gluten Free Flour, designed to deliver reliable, bakery-style results without the need for complicated substitutions. Our premium gluten free flour blend provides the perfect structure and soft crumb, making it ideal for muffins, cakes, slices and everyday baking. Simply swap it 1:1 with regular flour and bake with confidence, knowing you’ll get light, fluffy results every time. Gluten Free Nomad’s Organic All Purpose Flour is available to buy online, making gluten free baking easy, accessible and delicious—wherever you are.