Gluten Free Banana Blueberry Muffins!

I was in a baking mood this weekend.

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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.

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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.

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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.

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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.

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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.

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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.

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Once I had half of the muffins in tins, I mixed in the blueberries and measured out the rest.

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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.

imageThe muffins came out perfectly and were nice and brown on the top.

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I love the mini muffins! Perfect for snack size and sharing.

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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

  • Servings: 16
  • Time: 60 minutes
  • Difficulty: easy
  • Print

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!

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