Gluten -free/Low-Glycemic Muffins: Banana Blueberry

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 282.4
  • Total Fat: 11.3 g
  • Cholesterol: 93.0 mg
  • Sodium: 453.8 mg
  • Total Carbs: 43.5 g
  • Dietary Fiber: 4.5 g
  • Protein: 8.2 g

View full nutritional breakdown of Gluten -free/Low-Glycemic Muffins: Banana Blueberry calories by ingredient
Report Inappropriate Recipe

Submitted by:


Something to add some carbs without tipping the blood-sugar levels too dramatically. Something to add some carbs without tipping the blood-sugar levels too dramatically.
Number of Servings: 6


    1 cup almond flour
    1 cup tapioca flour
    2 tbsp coconut flour
    1/2 tsp gelatin, unflavored
    1 1/2 tsp baking soda
    1/4 tsp salt
    2 tbsp coconut sugar
    3 eggs
    3/4 cup banana, mashed
    1/3 cup dried blueberries, unsweetened


Add the coconut flour using a sifter or fine mesh colander; it has the tendency to stick to itself in clumps.

By adding the coconut flour first and letting sit it for a short while, you allow it to rehydrate a little; this helps create a softer mouth-feel in the finished product. Coconut flour is a great additive to use in gluten-free and low-glycemic baking, but it can give your baked goods a gritty texture if not allowed to soften a bit before baking.

You can substitute the banana with an equal amount of pureed pumpkin or sweet potato to give you a muffin with a slightly lower carb count.

I highly recommend using greased muffin tins or silicone baking cups. These muffins tend to stick to paper liners, but release better after they've been allowed to cool in the refrigerator.


*I'm still testing this recipe. Please feel free to give me your feedback.

1. Preheat oven to 350 degrees fahrenheit.

2. Using a standing mixer and the standard mixing paddle, mix the eggs, banana, blueberries and coconut flour together. Allow them to stand while gathering the rest of your ingredients.

3. Add the rest of the ingredients and mix thoroughly.

4. Grease or line your muffin tin (silicone baking cups are recommended) and fill cups to the top.

5. Bake for 20-25 minutes or until golden brown. Lightly tap the tops to test for doneness. This recipe makes a dense, moist muffin; they should be fairly firm when done.

Serving Size: makes 6 muffins

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.