Gluten Free Blueberry-Banana Muffins
As I enter the final few weeks of pregnancy, I’m officially in “nesting” mode as we await baby girl’s arrival. Our woodland-animal themed nursery is set up, the hospital bag is packed and I can’t stop cleaning.
The other day, I even decided to make homemade muffins in the middle of the afternoon…for fun! I’m sure glad I did, as these gluten free gems are definitely a new fave. The best part? You’ll likely have most of the ingredients sitting around in your pantry and fridge, making these delicious muffins as easy as can be.
Gluten Free Blueberry-Banana Muffins
- 2 ripe bananas
- 1 c. fresh or frozen blueberries
- 1 large egg
- 2 TB coconut oil
- 1/4 c. coconut palm sugar or sweetener of choice (optional)
- 1 TB honey
- 2 tsp. baking powder
- 1/2 tsp. cinnamon
- dash of sea salt
- 1/2 c. almond or coconut milk
- 3/4 c. almond meal
- 3/4 c. gluten free baking flour blend (I use Bob’s Red Mill)
- 3/4 c. gluten free oats
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Preheat oven to 350, and line muffin tin.
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Mash banana in a large bowl, and whisk in all the ingredients aside from the almond meal, flour, oats and blueberries. Slowly add in almond meal, flour blend and oats, and mix well. Lastly, gently fold in the blueberries.
- Bake on 350 for 25 minutes, and allow to cool. Serve with salted ghee, butter, peanut butter or enjoy as is!
