Monday, June 30, 2014

Gluten-free Blueberry Banana Yogurt Muffins

Just before school was out I decided to make some muffins for the girls' lunches. It was towards the end of the week and grocery shopping needed to be done, but our bank account wasn't quite ready for that yet (I don't even want to talk about my grocery budget right now...ugh).

Anyway, I had a bunch of overripe bananas in the freezer and I figured making some banana muffins would be a great way to use up what we had in the house. The girls were finally in bed, so I got out my binder full of favorite recipes, thawed and smashed the bananas, mixed in the butter, and opened the fridge to get an egg...

...and realized we were all out of eggs. (You knew that was coming, didn't you?)

It was late, I didn't feel like making a run to the grocery store (and, also, we were a little short on cash, remember?), so I improvised and used some vanilla Greek yogurt I had in the fridge. The fact that it was vanilla-flavored turned out to be excellent because I was also out of gluten-free vanilla.

Those muffins turned out to be the BEST muffins I have ever made. They were incredibly moist, perfectly sweet, and all around delicious. The next time I made them, I added some fresh blueberries for extra sweetness, and they were EVEN better.

These are made with gluten-free flour, and I have not actually tried them with wheat flour. Still, you can easily substitute all-purpose white flour for the gluten-free flour.

gluten-free, egg-free blueberry banana muffins. So good, you will never need another muffin recipe again!

Blueberry Banana Yogurt Muffins


4 ripe bananas, smashed
1/3 Cup butter, melted
1 Cup sugar
1/2 Cup Vanilla Greek Yogurt (I used Ciobani brand)
1 teaspoon baking soda
pinch of salt
1 1/2 Cups all-purpose gluten-free four (I use Mama's Almond Blend for most baking and love the results)
1 Cup fresh blueberries (optional)


Preheat oven to 350 degrees. With a wooden spoon, mix smashed bananas with melted butter. Add sugar and yogurt, mix well. Sprinkle baking soda and salt over mixture and mix in. Add flour last, stir until mixed.

Spoon into muffin liners and bake for 18-20 minutes at 350 degrees.

Makes about 18 muffins.


More Gluten-free Goodness from Overstuffed:
How to Make a Gluten-free Pie Crust
The Maestro's Famous Mint Brownies
Springtime Lemon Cake
Follow My Gluten-free Boards on Pinterest

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Lara Neves
Lara Neves

Lara is mom to three daughters—two teens and a tween. She loves to share her parenting and homemaking triumphs and failures here at Overstuffed! She was diagnosed with Lyme disease in 2015 and has been fighting it ever since. When she isn't working on her mother of the year award, you can find her reading, singing, or taking photos.


  1. YUM! I've been debating about switching our family to gluten-free but really don't want to give up the sweets. Well - now I have a good excuse and an alternative! Thanks for sharing the recipe!

  2. Steph @ Crafting in the RainMon Jun 30, 10:50:00 AM

    Those look really tasty!

  3. Janel@NellieBellieMon Jun 30, 11:35:00 AM

    Yum!! It's always great to find good gluten-free recipes! Well done!

  4. Looks very yummy. I have been cutting back on my gluten to help me look younger. Thanks for a great recipe!

  5. Anne Altaffer AsplinMon Jun 30, 04:34:00 PM

    Perfect! I am needing a GF muffin recipe for all the blueberries we picked yesterday. We will be trying this one out tomorrow morning. Can't wait!

  6. I hope you love it as much as we did! I can't wait until the blueberries here are ready to pick...a couple more weeks it looks like.

  7. I thought the same thing about having to give up sweets when we first went GF. I have found that you really don't have to at all and the GF all purpose flours I have found do a great job. Now, I really should give up sweets just so my waistline is happier...but, that's a whole 'nother issue! :)

  8. Wow! Those look so yummy, and so easy to make! I love how you made that recipe accidentally too!

  9. Healthy, yummy, and easy to make. What a great combo. Definitely going to pin it and make it when I crave sweets.

  10. They look great and I love that they are GF!

  11. Wow! A healthy Muffin my dad and brother will eat. I would love it if you would share it on my meet up Monday Blog Party!

  12. Anne Altaffer AsplinThu Jul 10, 08:09:00 PM

    So I JUST got around to making these and they turned out great! We used Bob's Red Mill GF All Purpose Flour. My daughter is 4 years old (or she will be in 15 days) and this was an easy recipe that she could easily be involved in. It is bound to become a staple in our home. :)

  13. I'm so glad! We like Bob's Red Mill, too. I get a case every few months from the Amazon Subscribe and Save.

    And our blueberries should be ready here soon, so I'm hoping to go out and pick next week!

  14. I just want to say thank you, thank you, thank you! Every since I went GF and egg free, I have been trying so many different blueberry muffin recipes (because they are one of my favorite foods!).... and none of them have been good. These and the best muffins I've ever made in my life. Amazing!

  15. JUST MADE THESE TWO NIGHTS IN A ROW WERE GONA IN 5 MINUTES SO GOOD! I halfed the sugar to 1/2 cup of brown sugar + 3 tbsp of organic maple syrup. plus i did 1 cup of gluten free flour mix plus half of cup of almond flour. also tried adding chocolate pieces tasted so good!