One morning, I had a couple of bananas that were starting to ripen. I figured it was the perfect time to mash them up and make some muffins. Currently, I’m on a gluten-free, dairy-free diet due to some gut health issues, so I made a few ingredient swaps, hoping for the best, as when it comes to baking, certain items don’t always come out right. These muffins were amazing! Being gluten-free it’s tough at times to avoid bread, muffins and pastries, so this was the best treat without the guilt.
Ingredients:
- 2-3 ripe bananas, mashed
- 1/3 cup olive oil (or coconut oil)
- 1 teaspoon baking soda
- 1 1/2 cups gluten-free flour (I use King Arthur brand)
- 1/2 cup coconut sugar
- 1/2 teaspoon cinnamon (or allspice)
- 2 large eggs (slightly beaten)
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1 cup fresh blueberries
Directions:
Preheat oven to 350 degrees.
Prepare a muffin tin by adding baking cup liners.
In a bowl, mash the ripe bananas with a fork until smooth. Add the baking soda and stir into the bananas.
Stir in the oil into the mashed bananas, then add the sugar, salt, beaten eggs and pure vanilla extract.
Mix in the gluten-free flour and cinnamon. Then gently stir in blueberries.
Scoop the batter into the baking cups. Baked for 15-20 minutes. Test them by inserting a toothpick into the center of the muffin, it should come out clean.
Allow muffins to cool before serving.
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