Gluten-free Blueberry Banana Walnut Muffin Bars
Ingredients
The batter
-
1½
cup
gluten-free flour blend
-
1
tsp
baking soda
-
½
tsp
ground cinnamon
-
¼
tsp
sea salt
-
2
medium
very overripe bananas, mashed
-
2
whole
Organic Eggland’s Best eggs
-
3
Tbsp
butter, melted
-
2
Tbsp
pure maple syrup
-
1
tsp
pure vanilla extract
The toppings
-
1
cup
fresh blueberries
-
⅔
cup
chopped walnuts
Instructions
- Preheat the oven to 350ºF and grease a 9×9 baking dish.
- In a medium bowl, combine the gluten-free flour blend, baking soda, cinnamon, and sea salt.
- In another bowl, mix the mashed bananas, eggs, melted butter, maple syrup, and vanilla until well combined.
- Add the banana mixture to the flour mixture and stir until combined.
- Fold in ⅔ cup of blueberries and ½ cup of walnuts.
- Transfer the batter to the baking dish and top with the remaining blueberries and walnuts.
- Bake for 20 minutes or until the center is baked through and a toothpick comes out clean.
- Allow to cool for 10 minutes before cutting into squares. Optionally, top with yogurt or nut butter.
Nutrition Facts (estimated)
Servings
9 bars
Calories
235
Total fat
11g
Total carbohydrates
32g
Total protein
5g
Sodium
230mg
Cholesterol
0mg
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