Gluten-free banana muffins with blueberries, pecans and chocolate chunks

Prep Time 20 minutes
Cook Time 25 minutes
Servings 12-16 muffins

You've never tried a recipe for gluten-free banana muffins as rich and decadent as these. If cake for breakfast is something you're into, these will be your new best friends. For optimal results, use our gluten-free flour mix - it's super easy to make and versatile to boot!


How it's made


Wet ingredients

  • 3 ripe bananas, puréed
  • 1/4 cup of coconut oil
  • 1/4 cup of maple syrup
  • 1/3 cup of cane sugar
  • 2 tablespoons of ground or & 6 tablespoons of water
  • 1/2 cup of almond milk
  • 1 teaspoon of homemade vanilla extract

Dry ingredients

  • 1 3/4 cups of gluten-free flour (link here)
  • 1 cup of gluten-free oats (rice or quinoa flakes will also work)
  • 1 1/2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1 pinch of salt
  • 1/2 cup of blueberries, fresh or frozen
  • 1/3 cup of
  • 1/3 cup of


  • 2 tablespoons of oats
  • 1 to 2 teaspoons of cane sugar


  1. Preheat the oven to 350°F.
  2. Grease each of the cups in your muffin tin (even if it's silicone).
  3. Mix the ground flaxseed or chia seeds and the water. Set aside for 10 minutes - it should form a thick gel.
  4. In a medium bowl, mash the bananas if they're not already puréed, add the rest of the wet ingredients, including the flaxseed gel, and mix. Add the gluten-free flour, oats, baking powder, baking soda, and salt. Stir until all the ingredients and evenly blended. Fold in the blueberries, pecans and chocolate chunks. Don't overmix so that the muffins stay soft.
  5. Split evenly between the cups of your muffin tin. Sprinkle with the rest of the oats and the cane sugar. Bake for 25 minutes.
  6. Let cool completely on a wire rack.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.


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