These are healthy, slightly sweet and easy to make gluten-free banana blueberry muffins. Perfect for enjoying at breakfast or during snack time. They’re made with gluten-free baking flour, coconut sugar, alcohol-free vanilla extract, bananas and blueberries for added sweetness. You can’t go wrong with these muffins!

Whenever I buy blueberries, I feel like they go bad faster than I can eat them. On my last trip to Lidl, I picked up a case of blueberries with a plan in mind to make blueberry muffins. On Sunday, I decided to make them because I knew the berries on were their last few days of freshness. I had all of the ingredients needed to make muffins on hand in my pantry. These are the perfect grab-and-go breakfast items or for enjoying when those afternoon Zoom call munchies kick-in. These muffins are special because they are gluten-free and low in sugar. The folded in bananas, blueberries and coconut sugar gives these muffins a touch of sweetness. The bananas keep these muffins moist and yummy on the inside. I love adding cinnamon and vanilla to any baked goods because it steps up the flavors.

Meal Prep Tips

I love to meal prep on Sunday and prepare select dishes that I want to have throughout the week. This recipe makes 12 large muffins that are perfect for placing in the freezer to pull out individually as needed. Just make a batch, let them cool on a rack, and place them in a freezer bag before placing them in the freezer. When you’re ready to eat a muffin, just pull one out of the freezer. Let the muffin sit at room temperature for 15-30 minutes to slightly thaw. Then pop the muffin in the microwave for a few seconds. The muffin is usually ready to eat after a few minutes in the microwave.