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
Preheat oven to 180 degrees
Line a 12 cup muffin tin with paper cases
Place the mashed banana, oil, egg, sugar and vanilla in a large bowl and whisk to combine
Sift the flours and baking powder into the bowl and stir until mixture is combined
Fold in blueberries
Spoon the mixture into the paper cases and bake for 15-20 minutes, or until golden
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)