Gluten-Free Blueberry Banana Muffins
If you love blueberries, these gluten-free blueberry banana muffins will be a sure hit in your home.
Ingredients
Scale
- 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
Instructions
- 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.
- Enjoy!