Gluten Free Dairy Free Banana Blueberry Muffins
An easy banana muffin recipe that uses no gluten, dairy, or refined sugar. They're moist, delicious, naturally sweet, and great for breakfast or a quick snack.
Ingredients
- 3 large bananas very ripe
- 1/3 cup melted coconut oil
- 1 tsp baking soda
- 1 1/2 cup gluten free flour 1 to 1 substitution with xantham gum
- 1/4 tsp salt
- 1/2 cup pure maple syrup
- 1/2 tsp cinnamon
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 cup wild blueberries fresh or frozen
Instructions
- Preheat your oven to 350°F and line or spray your muffin tin.
- Mash your bananas well in a large mixing bowl, and stir in your oil, maple syrup, eggs, and vanilla.
- Create a well in the center of the batter and add in your flour, baking soda, salt, and cinnamon. Stir well just until combined.
- Gently fold in your blueberries.
- Fill each cup of your muffin tin about halfway with batter, and bake for 15-20 minutes or until cooked through.
Notes
I prefer Bob's Red Mill 1-to-1o Gluten Free Baking Flour, which contains xantham gum. If your gluten free flour does not have the xantham gum, you'll need to add 1/4 teaspoon.
Store cooled muffins in an airtight container at room temperature. They should keep for 4-5 days.
Nutrition
Calories: 183kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 165mg | Potassium: 156mg | Fiber: 3g | Sugar: 13g | Vitamin A: 65IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg