Gluten-Free Blueberry Banana Muffins
Picture this: a kitchen filled with the delightful aroma of fresh blueberries and ripe bananas. Our Gluten-Free Blueberry Banana Muffins are not just a treat for your taste buds but a celebration of wholesome ingredients coming together in perfect harmony.
- 2 ripe bananas, mashed
- 1 cup fresh blueberries
- 2 cups gluten-free flour
- 1/2 cup almond flour
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- A pinch of salt
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the mashed bananas, melted coconut oil, maple syrup, eggs, and vanilla extract.
- In a separate bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the fresh blueberries.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes | Cook Time: 20-25 minutes | Total Time: 40 minutes
Yield: 12 muffins
Moist, flavorful, and gluten-free, these Blueberry Banana Muffins are a breakfast delight or a sweet afternoon pick-me-up.
Nutritional information per serving: Calories – 180, Fat – 9g, Carbohydrates – 23g, Protein – 3g
Picture yourself savoring the soft texture of these muffins, bursting with juicy blueberries and the natural sweetness of ripe bananas. Whether you’re gluten-free by choice or necessity, these muffins are a joy to bake and a pleasure to eat. So go ahead, indulge in the wholesome goodness of our Gluten-Free Blueberry Banana Muffins, and let your taste buds dance with delight!