Gluten Free Bananas

Gluten & Grain-Free Banana Blueberry Muffins


I feel like every week I shop, I am over ambitious with my banana purchases. Why do I grab a whole hand when I know I only have 2-3 per week at the very most ever.single. week? So I’m left with some pretty brown bananas–no longer a bad thing after I developed this muffin recipe.

I often whip up these muffins on a Sunday night so that my boyfriend, who has Celiac disease, can enjoy a healthy on-the-go breakfast while running to work. Otherwise, he’s eating a lot of sugary processed gluten-free baked goods from the store.

Besides these muffins being gluten-free, the best thing about them is that most of the ingredients are always found in a typical kitchen (including the bananas in mine!)

Gluten & Grain-Free Banana Blueberry Muffins

Makes 10-12 Muffins
(depending on how many blueberries you choose to use and the size of bananas)

– 1/4 cup plain yogurt (regular, not Greek)
– 4 large eggs
– 3 Tbs. honey
– 2 medium very ripened bananas, peel removed and slided into pieces
– 1-1/2 tsp Vanilla Extract
– 1/2 cup coconut flour
– 1/2 tsp baking soda
– 1/4 tsp salt
– 2/3 cup blueberries (more or less depending on how many  blueberries you like in your muffins!)

Heat your oven to 350 F.

Combine the yogurt, eggs, honey, bananas, and vanilla extract to a small bowl. Whisk together with a fork, while also pressing the banana pieces along the side of the bowl to get the smoothest texture as possible.

In a medium bowl, combine the flour, baking soda, and salt. Pour the wet mixture into the dry while whisking. Stir the mixture until fully combined. Add the blueberries.

In a lined muffin tin (or greased tin if you don’t have paper cups), scoop out the mixture for each muffin. If desired, sprinkle some sugar on top. Bake for 17-20 minutes, rotating half way through, until slightly brown on the outside and passes the toothpick test. Enjoy!


* If you have any type of flour, baking soda/powder, eggs, oil/yogurt/butter, and a sweetener like sugar, honey or maple syrup, you can pretty much bake anything basic like cookies or muffins. Of course using gluten-free flower, especially when it’s grain-free like quinoa or coconut flour, requires a bit more trial and error.

What’s your favorite baking recipe you make on a whim?