Wednesday, October 28, 2015

#UdisGlutenFree Banana Berry Crunch Muffin Recipe

This is a sponsored conversation written by me on behalf of Udi's Gluten Free. The opinions and text are all mine.

I love baking muffins!
They're great for grab & go breakfasts or throwing in the lunch box for a nice change up.

One of my favorite combinations is banana & blueberries. I admit that before I stopped eating gluten, I would regularly get my Starbucks on my drive to work + a blueberry muffin. So expensive and so unhealthy... but they were so delicious! 

So making muffin recipes of my own now, that are gluten free & allergy friendly, are something I love to create and do! And Little Miss loves to help.

About a month ago, we had Little Miss into a new allergist and she was retested for her food allergies. Her peanut allergy is still off the charts, but we were given the green light to start challenging tree nuts. (Yay!

So far, she's knocked out Almonds and has been handling them successfully. We already knew going into the appointment she was okay with Hazelnut, but we have just avoided all tree nuts all together for so many years it has been a scary process

Now that I can start to breathe a little easier when it comes to products with just a tree nut warning, Little Miss can start to enjoy things like Udi's Au Naturel Granola. It's dairy, soy, egg, & gluten free. It just carries a tree nut warning (made on shared lines). 

This granola is wonderful mixed into your favorite yogurts or to create a crunchy topping. Just like we've done here with our muffins!

It's a simple, throw it all in a bowl and mix recipe. Easy-peasy! I like recipes that don't make a big mess. Especially since we don't have a dishwasher. 

This recipe is Gluten, Dairy, Egg, Soy, & Peanut FREE. 

Yields 12 Muffins. 
Prep Time: 5 Minutes.
Bake Time: 30 Minutes.

  • 2 Medium Ripe Bananas, 6-7" in length
  • 2 Cups of Gluten Free All-Purpose Flour* (see note)
  • 1/2 teaspoon of Xantham Gum (optional)
  • 1/4 Cup of Flax Meal
  • 1/4 Cup of Oil
  • 1/4 Cup of Honey or Sugar
  • 1/3 Cup of Non-Dairy Milk (we used coconut milk)
  • 1 teaspoon of Baking Soda
  • 1/2 teaspoon of Vanilla
  • 1/2 teaspoon of Cinnamon
  • 1/2 teaspoon of Salt
  • 1 Cup of Frozen Blueberries
  • 1 Cup of Udi's Au Naturel Granola
Note: I do not recommend using bean base flours on this recipe. It will make your muffins turn gummy and dense. 

  1. Preheat oven to 350 degrees. Line muffin tins with parchment baking cups
  2. In a large mixing bowl, mash the bananas until smooth.
  3. Add Flour, Xantham Gum (optional), Flax, Oil, Honey, Non-Dairy Milk, Baking Soda, Vanilla, Cinnamon, & Salt (this would be the entire ingredient list minus the blueberries and granola). 
  4. Mix batter until smooth. 
  5. Fold in the frozen blueberries.
  6. Evenly distribute batter into the muffins tins, filling each about 3/4 full.
  7. Sprinkle granola over the tops of each muffin until 1 Cup is gone and each is thoroughly covered. 
  8. Bake for approximately 30 minutes or until granola is golden brown and toothpick test is clean.
  9. Let cool and enjoy!
  10. Muffins can be kept at room temperature for 2-3 days in an airtight container or in the fridge for up to 1 week. They also can be froze after cooling to be enjoyed later!

Learn more about living gluten free! 


Learn more about living gluten free! Visit 
This is a sponsored conversation written by me on behalf of Udi's Gluten Free. The opinions and text are all mine.



  1. These are so great! I'm in love with that idea for a granola topping!

  2. I love banana muffins and the crunch on top look so yummy!

  3. Perfect for grab & go breakfasts!

  4. The topping looks so inviting and crunchy! What a great combo.

  5. These look amazing! I wish I had one now!


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