Gluten Free Banana Blueberry Muffins

If you’re new to a gluten-free diet, we want to remind you that you only need to switch out a few ingredients in order to make the baked goods that you love. Along with that, you do not need to give up sweet and creamy flavors, but simply change those elements of your recipe to something more wholesome. By making a few simple shifts in what you purchase at the store, you can have the sweet treats that you’re craving.

A note about tapioca flour: you’ll notice that we use this ingredient in some of our gluten-free and paleo dishes. Tapioca flour is great for thickening sauces and creating the perfect chewy crust for pies, replacing cornstarch or wheat flour. Try using this in other baked goods and let us know your experience!

Meal prep tips:

Place into a ziploc bag and freeze for the month! We always make a double batch to have extras on hand when mornings are crazy.


3 ripe bananas

2 tbsp monk fruit sweetener

2 eggs

1 tsp vanilla

1.5 c almond flour

1 c tapioca flour

½ c plain greek yogurt

1 tsp baking soda

½ tsp baking powder

½ tsp sea salt

½ c frozen or fresh blueberries

½ c GF oats


  1. Preheat oven to 375*.

  2. Grease a loaf pan with butter or a preferred nonstick spray.

  3. Mash bananas with a fork, add monk fruit sugar/sweetener, and eggs. Mix very well.

  4. Add vanilla, baking soda, baking powder, and salt, and mix well until all ingredients create a thick consistency.

  5. Slowly add almond flour ½ c at a time, alternating a scoop of greek yogurt and flour until it has all been mixed in. Fold in the oats and blueberries and mix a few times to disperse in the very thick batter. You should have a batter that you have to spoon into the baking pan.

  6. Bake for 40-50 minutes or test by sticking a toothpick in one of the muffins. Muffins are ready when toothpick comes out clean of the center of the muffin.

©2020,  by Eat-fficient.