Banana Blueberry Muffins

When my parents come to visit, they practically stop at Jennifer’s Pharmacy to pick up gluten-free muffins before stopping at our house. Jennifer’s Pharmacy has these incredible muffins made with almond flour, banana, and other mix-ins like blueberries, peanut butter chips, or toffee. They’re so good, I’m not even offended if my parents stop there first!

Last week we were in Des Moines visiting my parents and my mom welcomed us with homemade gluten-free banana blueberry muffins. Although my mom’s were made with brown rice flour instead of almond flour, I was impressed with how the Giada de Laurentiis recipe she used rivaled the muffins at Jennifer’s.

I was loving these muffins so much that I made them as soon as we got home. The muffins don’t taste grainy or dense like one may think of gluten-free muffins; rather they are light and deliciously moist. I halved the oil that Giada calls for, and it made nary a difference. These muffins make the perfect on-the-go breakfast or snack for my one-year old! They’re so good, you won’t miss the gluten.

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Banana Blueberry Muffins (Gluten-Free)

Yield: 12 muffins

Source: Giada de Laurentiis

What You Need

  • 1 cup brown rice flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup grapeseed oil or coconut oil
  • 1/4 cup pure maple syrup
  • 2 large eggs, at room temperature, beaten
  • 2 teaspoons pure vanilla extract
  • 1 cup mashed banana (about 3 small bananas)
  • 1 cup fresh blueberries

What To Do

  1. Position oven rack in the center of the oven and preheat the oven to 325 degrees F. Line 12 muffin cups with paper liners.
  2. In a medium bowl, whisk together the rice flour, baking soda, salt, baking powder, cinnamon and nutmeg.
  3. In a large bowl, whisk together the oil, maple syrup, eggs, and vanilla until blended. Stir in the bananas and blueberries. Add the flour mixture and stir until just blended.
  4. Spoon 1/3 cup of the batter into each muffin liner. Bake until a cake tester or wooden skewer inserted into the center of the muffins comes out with moist crumbs attached, 25 to 30 minutes. Remove the muffins from the pan and cool completely on a wire rack for at least 1 hour before serving.


The original recipe calls for 1/2 cup of oil and 1/2 teaspoon of nutmeg; I decreased the oil and the nutmeg.

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