Heavenly Blueberry Banana Muffins! You NEED to Try!
Blueberry banana muffins: bake these incredibly moist and flavorful gluten-free muffins. A simple recipe perfect for breakfast or a healthy snack.
Ingredients
- 1 ½ cups Gluten-Free Flour
- 1 ½ cups Bob's Red Mill 1-to-1 Gluten-Free Flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg, room temperature
- ⅔ cup granulated sugar
- ⅓ cup oil of choice (I use avocado oil)
- 2 medium overripe bananas, mashed
- ½ cup unsweetened applesauce
- 1 teaspoon gluten-free vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line a 12-cup muffin tin with muffin liners or spray with non-stick cooking spray. Set aside.
- In a medium sized bowl, whisk together the gluten-free flours, baking soda, and salt. Set aside.
- In a large bowl, whisk the egg. Add the sugar, oil, mashed bananas, applesauce, and vanilla extract. Whisk until well combined.
- Add the dry ingredients to the wet ingredients. Stir until just combined. Do not overmix. Gently fold in the blueberries.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Remove from oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use very ripe bananas with plenty of brown spots for maximum sweetness and moisture.
- Do not overmix the batter; stir only until the dry ingredients are just incorporated to keep the muffins tender.
- To prevent blueberries from sinking, you can toss them lightly with a tablespoon of gluten-free flour before folding them into the batter.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Thaw at room temperature or warm gently in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Do not overmix the batter; stir only until the dry ingredients are just incorporated to keep the muffins tender.
- To prevent blueberries from sinking, you can toss them lightly with a tablespoon of gluten-free flour before folding them into the batter.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Thaw at room temperature or warm gently in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.