Gluten-free Blueberry Banana Muffins

gluten free / baking / Pamela's

Bananas are one of the few foods I really don’t like. Bananas and cantaloupe, in case you were curious. Banana bread, however, is one of my favorite things ever. And because I’m impatient, I often make it in muffin form. Eighteen minutes is long enough to wait, don’t you think?

These are gluten free but you wouldn’t know it. In fact, I didn’t even tell Jack until after he had already inhaled three. I used Pamela’s Gluten Free Baking & Pancake Mix and the texture came out just perfect. The flavor – sweet and banana-ey…everything you’d want in a muffin, gluten free or not. I added blueberries, but you could try chopped walnuts or even chocolate chips.

gluten free blueberry banana muffins

  PrintAuthor: Jeanine DonofrioServes: 12 muffinsIngredients

• 1-3/4 cups Pamela's Baking & Pancake Mix
• ¼ teaspoon cinnamon
• ¼ teaspoon salt
• 1 cup mashed banana (about 3 bananas)
• ½ teaspoon vanilla
• 4 tablespoons melted coconut oil
• ½ cup raw cane sugar
• 2 eggs, beaten
• ½ cup blueberries

Instructions

Preheat oven to 350 and prepare a 12-cup muffin tin with papers or cooking spray.

In a large bowl mix together Pamela’s Baking Mix, cinnamon and salt.

In a medium bowl, mash the bananas, then whisk in vanilla, coconut oil, sugar and eggs. Pour the wet ingredients into the bowl with the dry ingredients and use a wooden spoon or spatula to mix until combined.

Fold in blueberries and scoop batter into 12 muffin cups. (I use a ¼ cup measuring cup)

Bake 16-20 minutes or until a toothpick comes out clean.

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