Blueberry-Banana Mini Muffins (Gluten + Dairy Free)

I'm Cait Crowell

I'm a Colorado-based girl who turned my passion for nutrition into a multiple 6 figure business. I love gluten free pizza, outdoor adventures, going down research rabbit holes, and being honest AF. I'm here to help you master your health and your business, one day at a time. 

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I usually don’t ever follow recipes unless there’s something extra delicious that catches my eye, and these last-minute gluten free muffins were no different.  I ended up throwing some random ingredients together to make these Gluten Free Blueberry Banana Mini Muffins and they turned out completely AMAZING! So fluffy, naturally sweet, and delicious!

I ended up getting lots of DM’s from you guys on Instagram wanting the recipe after I shared them on my Instagram Story, so here we are! I’m super excited to share this recipe with you because these little Gluten Free Muffins are SUPER easy to make and only have 6 ingredients!

Try switchings things up with this recipe and add your own twist to it: make full sized muffins, make bread with it, add some walnuts or chocolate chips.. the ideas are endless! Don’t forget to tag me @whatcaitate if you make them! Cheers 🙂


Blueberry-Banana Mini Muffins (Gluten + Dairy Free)
Prep time:
Cook time:
Total time:
Serves: 40 mini muffins
  • 3 Ripe Bananas, separated into 2″ chunks
  • 2 Whole Eggs
  • 1 Tsp Vanilla
  • 1 Tbsp [url href=”″]Coconut Oil[/url]
  • 1 1/4 C. [url href=”″]Pamelas Gluten Free Pancake + Baking Mix[/url]
  • 1/2 C. Fresh or Frozen Blueberries
  1. Preheat oven to 350 degrees and grease your [url href=””]mini-muffin pan[/url]. Set aside.
  2. In a mixer (I LOVE my [url href=””]Kitchenaid[/url]!) add the banana chunks and mix by themselves until it reaches a non-chunky, smooth consistency.
  3. Add the eggs, melted coconut oil and vanilla. Mix ingredients until well combined.
  4. Adding 1/4 Cup at a time, add the Pamela’s baking mix until completely incorporated.
  5. Turn the mixer off and hand mix the blueberries into the batter. Be careful not to break them up!
  6. Spoon the batter into the greased mini muffin pan and bake for 20 minutes or until browned on top.
  7. ENJOY immediately or store in an airtight container on the counter for 1-2 weeks.


I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running! Thank you for your support with What Cait Ate!

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  1. shannon says:

    what can i sub the pancake mix for? can i get a name of a type of flour? thanks!!

    • Caitlin says:

      Unfortunately there isn’t a good substitute because this pancake mix has a few different ingredients in it that make it perfect for this recipe! You could try to play around with Bobs Red Mill Paleo Flour or Almond flour though! Can’t make any promises about how it will turn out though.