Healthy gluten-free banana blueberry muffins

These are healthy, slightly sweet and easy to make gluten-free banana blueberry muffins. Perfect for enjoying at breakfast or during snack time. They’re made with gluten-free baking flour, coconut sugar, alcohol-free vanilla extract, bananas and blueberries for added sweetness. You can’t go wrong with these muffins!

Whenever I buy blueberries, I feel like they go bad faster than I can eat them. On my last trip to Lidl, I picked up a case of blueberries with a plan in mind to make blueberry muffins. On Sunday, I decided to make them because I knew the berries on were their last few days of freshness. I had all of the ingredients needed to make muffins on hand in my pantry. These are the perfect grab-and-go breakfast items or for enjoying when those afternoon Zoom call munchies kick-in. These muffins are special because they are gluten-free and low in sugar. The folded in bananas, blueberries and coconut sugar gives these muffins a touch of sweetness. The bananas keep these muffins moist and yummy on the inside. I love adding cinnamon and vanilla to any baked goods because it steps up the flavors.

Meal Prep Tips

I love to meal prep on Sunday and prepare select dishes that I want to have throughout the week. This recipe makes 12 large muffins that are perfect for placing in the freezer to pull out individually as needed. Just make a batch, let them cool on a rack, and place them in a freezer bag before placing them in the freezer. When you’re ready to eat a muffin, just pull one out of the freezer. Let the muffin sit at room temperature for 15-30 minutes to slightly thaw. Then pop the muffin in the microwave for a few seconds. The muffin is usually ready to eat after a few minutes in the microwave.

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Healthy Gluten-Free Banana Blueberry Muffins

Yield

12 muffins

Author

Jewel Hazelton

Prep time

20 Min

Cook time

45 Min

Total time

1 H & 4 M

Ingredients

Dry Ingredients

• 1 1/3 cup gluten-free baking flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1/2 tablespoon cinnamon

Wet Ingredients

• 1/3 cup coconut sugar
• 2 1/2 tablespoons of room temperature butter
• 2 eggs
• 1 tsp vanilla extract
• 2 ripe bananas, mashed.
• 1 cup blueberries

Instructions

How to Prepare

1. Preheat oven to 325 degrees. Line muffin tin with non-stick liners.
2. In a large bowl add your dry ingredients. Mix in the Gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In a mixing bowl, add the wet ingredients. Cream the sugar and the butter together until smooth and creamy. Add the eggs and the vanilla extract. Next, add the mashed bananas. Slowly beat until batter creamy and bananas are folded and disappearing. Now slowly add your dry ingredients to the mixer. Once your batter is creamy turn off the mixer and fold in the blueberries. Use a cookie scoop to scoop individual portions of the batter into the lined muffin tin.
4. Bake for 35 to 40 minutes in the oven until toothpick comes out clean. Let muffins cool on a baking rack and serve when cool.

Calories

177.14

Fat (grams)

1.96

Sat. Fat (grams)

0.91

Carbs (grams)

38.54

Fiber (grams)

1.09

Net carbs

37.45

Sugar (grams)

27.69

Protein (grams)

2.44

Sodium (milligrams)

202.39

Cholesterol (grams)

33.54

Created using The Recipes Generator