Gluten Free Blueberry Muffins!

Gluten Free Blueberry Muffins

Serving size: 7-8 large muffins or 20-24 mini muffins


  • 2 large bananas

  • 2 eggs

  • 1/4 cup organic maple syrup

  • 1 tsp vanilla extract

  • 1/4 cup melted coconut oil

  • 1 cup almond flour

  • 2 1/2 Tbsp coconut flour

  • 3 Tbsp brown sugar

  • 1/2 cup gluten free oats

  • 3/4 cup blueberries

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1 tsp cinnamon

  • Pinch of salt


  1. Preheat oven to 325 degrees

  2. In medium bowl, mash banana with fork, then add: eggs, maple syrup, vanilla extract, and melted coconut oil. Mix with whisk until well blended.

  3. In a separate bowl, combine: almond flour, coconut flour, brown sugar, oats, salt, cinnamon, baking soda, and baking powder.

  4. Slowly add dry ingredients into wet, stirring frequently until well blended.

  5. Spray muffin tin with non-stick spray and slowly pour batter into tin, filling 3/4 way full.

  6. Lastly, sprinkle blueberries on top of batter until evenly dispersed.

  7. Bake for 35-45 minutes or until golden brown.

  8. Let set for 20 minutes before serving.

Make it a meal! This healthy breakky is PERFECT with a power packed smoothie! Pair your blueberry muffins with the dragon fruit smoothie bowl and your OFF to the races with a nourishing, energy fueled lineup!

We want to see your yummy creations! After making this recipe be sure to snap a pick and checkin with the community on social using @blossomingmommyandbaby #blossomingmommyandbaby #blossomingmommyandbabyfood xo! (PS- this is also a GREAT way to find other Moms in the BMAB community whipping up healthy creations just like you! ;)