gluten-Free blueberry Banana Muffins
Try this gluten-Free blueberry Banana Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon gluten-free vanilla extract
- 2 cups gluten-free flour mix
- 2 medium-sized overripe bananas
- 1/2 cups plain yogurt
- 1/2 cup sugar (i use evaporated cane juice)
- 1/2 teaspoons xanthan gum (omit if your flour mix already contai
- 1 cups of blueberries
- Carbohydrate 21.9941516602562 g
- Cholesterol 262.399999994741 mg
- Fat 96.2437683323559 g
- Fiber 0.00441666666666667 g
- Protein 16.3464499958709 g
- Saturated Fat 60.9292433327518 g
- Serving Size 1 1 recipe (542g)
- Sodium 1082.517333127 mg
- Sugar 21.9897349935896 g
- Trans Fat 6.65892833328393 g
- Calories 999 calories
Preheat oven to 350ºPurée bananas in a food processor or blenderAdd yogurt, eggs, vanilla, and sugarPulse to mixCombine flour, baking powder, bakign soda, salt, and xanthan gum in a separate bowlAdd to food processor and pulse to combineStir in blueberries by handDivide evenly between twelve greased (or cupcake liner-lined) muffin cups.place in center of preheated oven and bake for 18-20 minutes until the muffins begin to brown and are firm to touch (the toothpick test won’t work on these because of the blueberries)Remove from oven and let rest for five minutes before removing from muffin tin and serving.Enjoy!
