Gluten Free Blueberry Banana Muffins
Ingredients
Dry Ingredients
-
2
cups
gluten-free flour
-
1
tsp
baking soda
-
½
tsp
salt
-
1
tbsp
flour (for dusting blueberries)
Wet Ingredients
-
3
medium
ripe bananas (mashed)
-
2
units
eggs
-
½
cup
oat milk or other milk
-
⅓
cup
coconut oil
-
⅓
cup
pure maple syrup
Add-ins
Instructions
- Preheat the oven to 350°F and prepare a muffin pan.
- In a medium bowl, whisk together the gluten-free flour, baking soda, and salt.
- In a large bowl, mix the mashed bananas, eggs, oat milk, coconut oil, and maple syrup.
- Combine the dry ingredients with the wet ingredients and stir to combine.
- Coat the blueberries with a tablespoon of flour and gently fold them into the batter.
- Transfer the batter to the muffin pan, filling each opening about 2/3 full.
- Bake for about 20 minutes or until a toothpick comes out clean.
- Cool on a wire rack and store in an airtight container.
Nutrition Facts (estimated)
Servings
12
Calories
189
Total fat
8g
Total carbohydrates
30g
Total protein
4g
Sodium
204mg
Cholesterol
27mg
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