Gluten-free Blueberry Banana Yogurt Muffins
Unbelievably moist muffins made with vanilla yogurt, bananas, and blueberries.
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.
Blueberry Banana Yogurt Muffins
Ingredients
- 4 ripe bananas, smashed
- 1/3 Cup butter, melted
- 1 Cup sugar
- 1/2 Cup Vanilla Greek Yogurt (I used Chobani brand)
- 1 teaspoon baking soda
- pinch of salt
- 1 1/2 Cups all-purpose gluten-free four (I use Gluten-free Mama’s Almond Blend for most baking and love the results)
- 1 Cup fresh blueberries (optional)
Directions
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.
Enjoy!
More Gluten-free Goodness from Overstuffed:
- How to Make a Gluten-free Pie Crust
- Gluten-free Mint Brownies
- Springtime Lemon Cake
- Follow My Gluten-free Boards on Pinterest
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Banana Blueberry Muffins
Ingredients
- 4 ripe bananas, smashed
- 1/3 Cup butter, melted
- 1 Cup sugar
- 1/2 Cup Vanilla Greek Yogurt
- 1 teaspoon baking soda
- pinch of salt
- 1 1/2 Cups all-purpose gluten-free four
- 1 Cup fresh blueberries
Instructions
- 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.
- Bake at 350 for 18-20 minutes
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Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 123Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 108mgCarbohydrates: 19gFiber: 1gSugar: 16gProtein: 1g
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!
Those look really tasty!
Yum!! It's always great to find good gluten-free recipes! Well done!
Looks very yummy. I have been cutting back on my gluten to help me look younger. Thanks for a great recipe!
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!
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.
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! 🙂
Wow! Those look so yummy, and so easy to make! I love how you made that recipe accidentally too!
Healthy, yummy, and easy to make. What a great combo. Definitely going to pin it and make it when I crave sweets.
They look great and I love that they are GF!
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!
jennymaire.blogspot.com/
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. 🙂
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!
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!
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!