Marvelous Gluten Free Banana Blueberry Muffins Printable Recipe Card
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 1/3 cup
- 1 teaspoon psyllium husk powder
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs room temperature
- 4 Tablespoons vegan 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
- First, I’ll measure out the refrigerated ingredients and set them on the counter to let them warm to room temperature. Why do this? Ingredients at room temperature tend to mix together better!
- 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. Carefully pour the wet ingredients into the well. Mix gently with the sturdy spoon.
- In a small bowl or plastic bag, add the blueberries and a teaspoon of the 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 (176°C). Prepare two 12-cup muffin pans by spraying with cooking spray (the second pan will hold the remaining 4 muffins).
- Fill the muffin tins 2/3 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 and a toothpick inserted into the center of a muffin comes out clean.
- 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.
Nutrition
Calories: 156kcal | Carbohydrates: 26g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 150mg | Potassium: 110mg | Fiber: 3g | Sugar: 10g | Vitamin A: 42IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg
