Gluten and Dairy Free Blueberry Banana Muffins
These came out so fluffy and delicious!
It’s been a struggle baking GF and learning what flour is best for what.
I was never much into regular baking, but I’m trying because most of the GF stuff at the store is just as bad as the regular stuff.
I was very impressed with how these turned out. My daughter said they weren’t sweet enough so you may want to add additional sweetener if you’d like, but I thought they were great just the way they were.
You can also make them fully vegan by using Bob’s Red Mill Egg Replacer
Ingredients:
▪️3 large over ripe bananas, peeled and mashed
▪️1 tsp baking soda
▪️1/3 cup vegan butter, melted
▪️1/2 cup sweetener of choice (I used raw organic sugar)
▪️1/8 tsp salt
▪️2 large eggs, whisked (or egg replacer, I use Bob’s Red Mill)
▪️1 1/2 cups GF all-purpose flour
▪️1 tsp xanthan gum (if not already in flour)
▪️1/2 tsp ground cinnamon
▪️zest of 1 lemon
▪️1 cup blueberries (I used frozen)
1️⃣ Preheat oven to 350*F. Prepare 12-cup muffin tin with baking cup liners or non-stick cooking spray
2️⃣ In a medium bowl, combine bananas and baking soda. Allow the mixture to sit for a minimum of 2 minutes before adding additional ingredients. (This is key to making them fluffy so don’t skip or rush this step)
3️⃣ Stir melted vegan butter into banana mixture, then stir in sugar, salt, eggs, and vanilla.
4️⃣ Mix in flour, xanthan gum, cinnamon, and lemon zest. Gently stir in blueberries.
5️⃣ Scoop batter into muffin tin. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Place muffin tin on cooling rack and cool for 2 minutes. Remove muffins from tin and place on rack to finish cooling. Store in airtight container at room temp for up to 3 days.
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