These gluten-free blueberry banana muffins are easy to make, and perfect for breakfast, brunch, or dessert! A perfect gluten-free recipe!
I’m a natural night owl, but I’m trying to change my ways to be more in line with my husband, who’s a natural morning person. Ugh. Morning people.
Anyway, I’ve tried lots of mental motivation to get myself out of bed, but all of them left me dragging my feet, laying in bed until the last possible moment, dreading the day.
Except for yesterday. I went to bed thinking about these amazing blueberry banana muffins my sister made one time, and I though, “I want to get up early and bake some muffins for breakfast”. And I did. No big deal, and muffins were cooling on the table before the kids woke up.
I think I’ve finally figured out what motivates me to get out of bed. Not going to the gym (as much as I want to work out), not cleaning, or working on the computer.
Nope. What motivates me to get out of bed is the thought of doing something relaxing and enjoyable. Baking by myself, and taking my own sweet time doing it.
The result? Delicious, moist, gluten-free blueberry banana muffins. Easy to make (because aren’t muffins always?), and ridiculously tasty!
The only drawback to baking in the morning is that it’s hard to find good lighting for pictures. Oh well, it’s worth it!
Gluten-Free Blueberry Banana Muffins
gluten-Free blueberry Banana Muffins
- 2 medium-sized overripe bananas
- 1/2 cups plain yogurt
- 2 eggs
- 1 teaspoon gluten-free vanilla extract
- 1/2 cup sugar (I use evaporated cane juice)
- 2 cups gluten-free flour mix
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoons xanthan gum (omit if your flour mix already contains gum)
- 1 cups of blueberries
- Preheat oven to 350º
- Purée bananas in a food processor or blender
- Add yogurt, eggs, vanilla, and sugar
- Pulse to mix
- Combine flour, baking powder, bakign soda, salt, and xanthan gum in a separate bowl
- Add to food processor and pulse to combine
- Stir in blueberries by hand
- Divide evenly between twelve greased (or cupcake liner-lined) muffin cups.
- place in center of preheated oven and bake for 18-20 minutes until the muffins begin to brown and are firm to touch (the toothpick test won’t work on these because of the blueberries)
- Remove from oven and let rest for five minutes before removing from muffin tin and serving.
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