Marvelous Gluten Free Banana Blueberry Muffins
Filled with plump blueberries and yummy banana flavor, these moist, gluten free banana blueberry muffins are perfect for on the go snacking or a busy breakfast meal.
Servings: 16 muffins
Calories: 156kcal
Ingredients
- 330 grams gluten free flour blend about 2 ½ cups
- 70 grams granulated sugar about ⅓ cup
- 1 teaspoon psyllium husk powder
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs room temperature
- 4 Tablespoons non-dairy butter melted
- 2 Tablespoons honey
- ¼ cup vegetable oil
- 1 banana mashed
- ½ cup dairy free sour cream can be dairy
- ½ cup unsweetened almond milk can be dairy
- 1 teaspoon pure vanilla extract
- 1 ½ cups blueberries fresh or frozen
Instructions
- In a large bowl, whisk together the flour blend, sugar, psyllium husk powder, baking powder and salt.
- In a medium bowl, add the eggs, butter, honey, vegetable oil, banana, sour cream, milk and vanilla extract. Mix with a sturdy spoon until well blended.
- Make a well in the center of the large bowl with the dry ingredients and add the wet ingredients to the dry ingredients and mix gently.
- In a small bowl or plastic bag, add the blueberries and a teaspoon of flour mix. Gently toss until coated.
- Add the floured blueberries to the muffin batter and gently fold in with a rubber spatula.
- After blueberries are incorporated into the batter, set the bowl aside to let the batter rest.
- Preheat the oven to 350 F. Prepare two 12 cup muffin pans by spraying with cooking spray (the second pan will hold the remaining 4 muffins).
- Fill the muffin tins ⅔ of the way full. There won’t be enough batter to completely fill every cup in the second pan.
- Bake for 22 minutes or until the muffins are golden brown.
- Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Then remove from the pan.
- Serve warm or at room temperature.
Notes
- Use the flour blend mentioned in the recipe for best results.
- Use a large bowl when mixing ingredients.
- Toss blueberries in flour before adding to the batter.
- Let the batter rest for 30 minutes.
- Muffin batter will fill about 16 cups.
- Muffins can be served warm.
- Place any leftovers in a plastic bag.
