Gluten-Free Blueberry Muffins

Blueberry muffins on cooling surface after baking

Dani

These gluten-free blueberry muffins are irresistibly moist and sweetened only with wholesome date paste and ripe banana. Packed with juicy blueberries and made with a blend of gluten-free flour and almond flour, they’re a nutritious, satisfying snack or breakfast option. No refined sugar or dairy needed.

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Prep Time 10

Cook Time 25

Total Time 35

Course Dessert, Snack

Cuisine American, British

Servings

Calories 252 kcal

Equipment

1 Mixing bowl medium

1 Mixing bowl small

1 Muffin Tray 6 or 12 molds

Ingredients

Dry Ingredients:

120 g Gluten-free flour (store-bought) or Homemade Gluten-Free Flour Blend N1
80 g Almond Flour
3 g Psyllium Husk
1 ¼ tsp Baking Powder
½ tsp Bicarbonate of Soda Baking soda
¼ tsp Sea Salt

Wet Ingredients:

4 medium Bananas ripe
4 medium Eggs or 3 large
80 ml Coconut Oil melted
1 tsp Vanilla bean paste or vanilla extract
1 tsp Fresh lemon juice or apple cider vinegar

Fold-ins:

200 g Fresh blueberries
30 g Walnuts optional
45 g Millet flour
45 g Tapioca starch
30 g Brown rice flour

For Date Paste: look at NOTES below

Hot water to cover and soften the dates
100 g Medjool dates ~6-7 large dates

Instructions

Preheat oven to 220°C / 425°F. Line a muffin tin with parchment cases.
In a bowl, whisk gluten-free flour, almond flour, baking powder, and psyllium husk.
In another bowl, mash the banana, then add bicarbonate soda and lemon juice; the mixture will bubble.
Mix mashed banana with date paste, eggs, coconut oil (make sure the oil is not too hot), and vanilla.
Combine wet and dry ingredients. Fold gently to incorporate. Don’t overmix.
Gently fold in the flour and blueberries and add them to the batter.
Fill muffin cases about ¾ full. Optional: top with chopped walnuts.
Bake for the first 8 minutes on 220°C (425°F). After, without opening the oven, turn the heat down to 175°C (350°F) and bake for the remaining 13-15 minutes. Bake until golden brown, and a toothpick inserted into the center comes out clean
Keep the muffins in the oven for 5–10 minutes to cool a bit before transferring to a wire rack.

Notes

These muffins are flexible and can be adapted to suit allergies or ingredient availability:

Almond Flour Alternatives:

Sunflower seed flour - nut-free, mild taste, similar texture.
Pumpkin seed flour - higher protein and darker crumb; great with bananas.

Make-ahead - You can prepare the muffin batter a day in advance and bake it the following morning. I do this often and believe the muffins turn out even better this way!

To Store - These muffins are best served the day they are made. They can be stored at room temperature for up to 3 days in a cake stand with a dome or in a ziplock bag.

To Freeze - Wrap each muffin in plastic wrap and store them in a resealable bag. Thaw or preheat them in the middle of the oven.

YourDani x x

Nutrition

Serving: 1muffinCalories: 252kcalCarbohydrates: 32gProtein: 6gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 55mgSodium: 160mgPotassium: 247mgFiber: 4gSugar: 11gVitamin A: 117IUVitamin C: 3mgCalcium: 63mgIron: 1mg

Keyword dairy-free blueberry muffins, gluten-free blueberry muffins, healthy blueberry muffins

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