Whether you’ve always eaten gluten-free or are someone who’s new to the world of dietary restrictions, or simply seeking a healthier and equally delicious alternative to your usual muffin recipe, these are about to become your new go-to treat. I have been making these gluten-free banana blueberry muffins twice a week lately. These muffins are the perfect snack, dessert or even breakfast (I won’t judge!). Everyone in my house loves them and they don’t last long! This recipe is so easy to make and are definitely healthier than some conventional recipes out there – they’re made with zero refined sugar, sweetened only by ripe bananas and pure maple syrup. I feel good about letting my kids snack on these muffins because I know they are made with quality ingredients.
LET’S START:
INGREDIENTS:
-2 to 3 very ripe bananas, mashed
-1/3 cup melted coconut oil
-1 teaspoon baking soda
-1 1/2 cups gluten-free flour
-1/4 teaspoon xanthan gum, leave out if your flour already has it in it
-pinch salt
– 1/2 cup of pure maple syrup
-1/2 teaspoon cinnamon
– teaspoon lemon peel (optional)
-2 large eggs, beaten
-1 teaspoon pure vanilla extract
-1-2 cup fresh or frozen blueberries, add as much or as little as you like
STEPS:
PRODUCTS USED:
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