- 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
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.
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.
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