I was in a baking mood this weekend.
I’m not quite ready to bust out the pumpkin recipes yet since it is still 98 degrees outside. *We should get a cold front this week. Fingers crossed!* I chose instead to use up my over-ripe bananas to bake up some muffins for the week.
I baked half of the muffins just banana, and the other half banana blueberry.
This recipe is pretty healthy (minus the butter), but they turn out really moist and have a solid dose of fiber from the flax seed meal. ** Ignore the canola oil in this picture. Not sure how it got in here, but this recipe doesn’t use any oil.
This is a GF Jules recipe, but you can substitute the flour out for whatever gluten free all-purpose flour you have on hand.
I mixed all of the dry ingredients first: 1 & 1/2 cups of gluten free all purpose flour, 1 teaspoon baking soda, 2 teaspoons baking powder, 2 teaspoons cinnamon, 1/2 teaspoon salt, and three big tablespoons of flaxseed meal. The flaxseed helps to give the muffins good body (which is sometimes hard with gluten free baking). The cinnamon gives it a wonderful fall flavor.
I creamed together 1 stick of unsalted butter (1/2 cup) and a 1/2 cup of granulated sugar. This recipe makes about 16 muffins so I like that the sugar content is pretty low. Once they are combined, I mixed in two eggs and a teaspoon of gluten free vanilla extract.
Next, add in a cup of mashed bananas (about 2 bananas) and 1/2 cup of low-fat or fat-free sour cream until well mixed. Then slowly add in all of your dry ingredients and mix on medium-low speed until combined.
Since I wanted some muffins to be just banana, I waited to add the blueberries. I use an ice cream scoop to measure out the muffins. This helps make them all equal size.
Once I had half of the muffins in tins, I mixed in the blueberries and measured out the rest.
This left me with 12 big muffins, and 6 mini muffins. I baked them for about 30 minutes (about 15 for the small ones) at 350 degrees.
The muffins came out perfectly and were nice and brown on the top.
I love the mini muffins! Perfect for snack size and sharing.
I plan on having a muffin with some Greek yogurt on the side for breakfast all week. A great way to start out the day!
Gluten Free Banana Blueberry Muffins
Ingredients:
- 1 cup mashed bananas (about 2 bananas)
- 1 cup blueberries (optional)
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 cup butter (1 stick)
- 1 1/2 cups gluten free all purpose flour
- 1 teaspoon vanilla extract
- 1/2 cup reduced fat or fat-free sour cream (could also use Greek yogurt)
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 3 big tablespoons flaxseed meal
Instructions:
- Pre-heat oven to 350 degrees.
- Cream butter and sugar together until fluffy.
- Add in two eggs and vanilla extra and mix well.
- Add in sour cream and bananas and combine.
- In a separate bowl, whisk all dry ingredients together.
- Slowly mix in dry ingredients until fully combined.
- Mix in any additional ingredients, like blueberries or chocolate chips now if making the whole batch the same.
- Using an ice cream scoop, measure out batter into lined cupcake tins so that they are even.
- Bake regular muffins for about 30 minutes until lightly browned and a toothpick comes out clean. About 15 minutes for mini muffins.
- Serve with your favorite coffee drink and enjoy!
