Banana Blueberry Greek Yogurt Muffins {Gluten Free}
Prep time
Cook time
Total time
Serves: 12 muffins
  • 1¼ cup mashed overripe bananas (3 bananas)
  • 2 eggs
  • ½ cup packed brown sugar
  • 1 cup nonfat plain Greek yogurt
  • 1 tsp vanilla extract
  • 1¼ cup gluten free flour (I use Beyond the Grain Gluten Free)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup blueberries + 1 tbsp gf flour to coat
  1. Preheat oven to 350 degrees.
  2. Add mashed bananas, eggs, brown sugar, Greek yogurt, and vanilla to a mixing bowl. Combine well using a whisk or hand mixer.
  3. In a separate bowl, combine flour, baking soda, baking powder, and salt. Whisk to combine.
  4. Add the dry ingredient mixture to the wet ingredient mixture and fold until completely combined.
  5. Toss the blueberries in 1 tablespoon of flour and fold into the batter.
  6. Pour the batter into a well greased (with cooking spray) muffin tin or line the muffin tin with liners and spray them with cooking spray.
  7. Bake for 25 minutes.
  8. Let cool in muffin tin for about 5 minutes before removing and placing on a wire rack to finish cooling.
*If you use a standard sized muffin tin the batter will fill the 12 cups to the top. You can also use jumbo muffin tins to make 12 muffins. They will bake for the same amount of time but will come out as more of a disc shape.
*Calories may vary slightly based on the gluten free flour blend you use.
Nutrition Information
Serving size: 1 muffin Calories: 135 Fat: 1 Saturated fat: 0 Carbohydrates: 28 Sugar: 14 Fiber: 1 Protein: 4
Recipe by Gluten Free Jess at