Gluten Free Banana Blueberry Muffins.
These tender banana muffins are easy to make, and are gluten free and dairy free! Fresh blueberries are the perfect finishing touch.
Ingredients
- 2 cups gluten free flour blend I used Namaste Perfect Flour Blend
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup organic canola oil or coconut oil, or melted vegan buttery spread
- ½ cup organic cane sugar
- ½ cup brown sugar packed
- 2 large eggs
- 2 very ripe bananas mashed
- 1 teaspoon vanilla extract
- 1 cup blueberries
Instructions
- Preheat oven to 325 degrees F. Line a muffin tin with paper liners.
- In a medium sized bowl, sift together the gluten free flour blend, baking soda, and salt. Set aside.
- In a large mixing bowl mix together the organic canola oil and sugars. Add the eggs, mashed bananas and vanilla, stirring until well blended.
- Fold in the dry ingredients, then stir in the blueberries.
- Pour batter into prepared muffin pan and bake at 325 degrees F for approximately 30-35 minutes or until toothpick inserted in center comes out clean. Cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
Notes
Store leftover muffins in an airtight container. They should stay fresh for about 4 days.
Nutrition
Calories: 252kcalCarbohydrates: 38gProtein: 3gFat: 10gCholesterol: 27mgSodium: 128mgPotassium: 102mgFiber: 2gSugar: 21gVitamin A: 60IUVitamin C: 2.9mgCalcium: 26mgIron: 1mg
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