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Heavenly Blueberry Banana Muffins! You NEED to Try! Blueberry banana muffins: bake these incredibly moist and flavorful gluten-free muffins. A simple recipe per

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with muffin liners or spray with non-stick cooking spray. Set aside.
  2. In a medium sized bowl, whisk together the gluten-free flours, baking soda, and salt. Set aside.
  3. In a large bowl, whisk the egg. Add the sugar, oil, mashed bananas, applesauce, and vanilla extract. Whisk until well combined.
  4. Add the dry ingredients to the wet ingredients. Stir until just combined. Do not overmix. Gently fold in the blueberries.
  5. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  6. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  7. 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.