27 Mar Banana Blueberry Muffins {Gluten Free!}
The struggle with creating a recipe is that you never want to make TOO much because you don’t know if it’ll turn out good, but since I’ve been cooking and baking for a while now – most come out good. But, you can never take that chance of making a huge batch of something and it’s a fail. Unfortunately tonight, I created the most deliciousness gluten free banana blueberry muffins and there wasn’t enough. Between four of us (kids, hubby, and me), we each get two. TWO of these muffins is not enough, I repeat, NOT enough.
For these muffins, I highly recommend using blanched almond flour, NOT almond meal. Almond meal has the almond skins in it and creates a grain-y texture. Usually, I don’t mind at all. It gets the job done if I’m in a pinch. Blanched almond flour creates a smooth texture in this muffin recipe – I got mine from Trader Joe’s.
We would love to connect with you over on Instagram + Facebook, so make sure that you reach out to us there @nuvitruwellness, so we can see your beautiful creation and these yummy banana blueberry muffins!
If you like banana muffins, try our banana nut muffin, also gluten-free!
Ingredients
- 2 Bananas
- 3 Eggs (Pasture-raised preferred)
- 2 Tsp Vanilla Extract
- 3 Tbs Grass-Fed Butter (Kerrygold I used, melted)
- 1 1/2 Cups Blanched Almond Flour
- 2 Tbs Tapioca Flour
- 1 Tsp Baking Powder
- 1 Cup Organic Blueberries (I used frozen in this recipe, but thawed them out.)
Directions
- Preheat oven to 350 degrees F.
- Mash the bananas in a bowl. I use a hand mixer to mash and mix the ingredients.
- Add in the eggs, vanilla extract, and melted butter. Mix together.
- Put the almond flour, tapioca flour, and baking powder into the bowl and mix until the ingredients are well combined.
- Fold in your thawed blueberries.
- Grease the muffin pan with coconut oil or butter.
- Pour the batter in each muffin compartment until it’s 3/4 full. This makes about 10 muffins.
- Bake for 30-35 minutes.
- Let cool completely before enjoying.
