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Yes, These Blueberry Banana Muffins are Really Gluten Free!
These amazing muffins are gluten free, sugar free, and nut free! I substituted 2 cups of gluten free flour for all-purpose flour in my usual Blueberry Banana Muffin recipe. They are delicious! My kids didn’t even notice that I switched flours!
Servings: 12 | Prep time: 10 min | Cook time: 20 min
INGREDIENTS
2 cups gluten free flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 eggs, beaten
1/2 banana, mashed
1 cup buttermilk
6 ounces honey
4 ounces canola oil
1 teaspoon vanilla extract
1 pint blueberries
DIRECTIONS
Preheat oven to 350˚ F. Line a muffin tin with paper inserts.
Mix the gluten free flour, baking powder, baking soda, cinnamon and salt in a large bowl.
Mix the eggs, mashed bananas, buttermilk, honey, canola oil, and vanilla extract in a medium bowl. Stir the wet ingredients into the dry ingredients until thoroughly mixed.
Gently fold in the blueberries. Spoon the batter into individual muffin cups.
Bake 20 minutes or until golden brown.
Mix the gluten free flour, baking powder, baking soda, cinnamon and salt in a large bowl.
Mix the eggs, mashed bananas, buttermilk, honey, canola oil, and vanilla extract in a medium bowl. Stir the wet ingredients into the dry ingredients until thoroughly mixed.
Gently fold in the blueberries. Spoon the batter into individual muffin cups.
Bake 20 minutes or until golden brown.
