Gluten-free banana and blueberry muffins

They may look a bit “healthy”, but these quick and easy gluten-free muffins taste delicious and make the perfect addition to any lunchbox!

Prep time: 5-10 minutes

Cook time: 15-20 minutes

Ingredients

2 small ripe bananas, peeled and mashed

1/3 cup olive oil

1 egg, lightly beaten

2/3 cup rapadura sugar

1 tsp vanilla extract

1/2 cup coconut flour

1/4 cup plain gluten-free flour

2 tsp gluten-free baking powder

1/4 cup blueberries (fresh or frozen)

Method

  1. Preheat oven to 180 degrees

  2. Line a 12 cup muffin tin with paper cases

  3. Place the mashed banana, oil, egg, sugar and vanilla in a large bowl and whisk to combine

  4. Sift the flours and baking powder into the bowl and stir until mixture is combined

  5. Fold in blueberries

  6. Spoon the mixture into the paper cases and bake for 15-20 minutes, or until golden

  7. Place on a wire rack to cool then store in an airtight container

    (note: in warmer weather, I recommend storing the muffins in the fridge)

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Non-sandwich / gluten-free lunch box ideas

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