Snack

gluten free blueberry banana muffins is for Breakfast, Snack.

gluten free blueberry banana muffins takes several minutes to prepare.

gluten free blueberry banana muffins takes several minutes to cook.

gluten free blueberry banana muffins makes 21 servings.

The ingredients for gluten free blueberry banana muffins are:

Preheat the oven to 375 degrees F. Line a 12-muffin tin with paper cups. If you are baking these above 5,000 feet elevation, up the temperature to 400 degrees F and keep an eye on them. Check for doneness after twenty minutes, though mine took thirty minutes with frozen blueberries.

Whisk together in a mixing bowl:

1 1/4 cups rice flour* see note
1/2 cup tapioca starch
1/2 cup buckwheat flour
1 1/4 cups (packed) organic light brown sugar
1/2 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons baking powder- Featherweight by Hain is corn-free
1/2 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice

Add in and combine:

1/2 cup banana
2 tablespoons vanilla rice milk* see note
1/2 cup extra light olive oil
1 1/2 teaspoons good vanilla extract

Prepare and fold in your egg replacer - here's my current favorite:

For two eggs:

1 tablespoon Energ-G Egg Replacer
3 tablespoons sparkling mineral water or club soda
1 tablespoon light olive oil
1 tiny pinch of xanthan gum

Whisk till frothy. Add to the batter and gently combine.

Cook's Notes::

If the batter appears too dry, add more rice milk, one tablespoon at a time.

If the batter is too thin and wet, add a little extra rice flour, a tablespoon at a time. Humid weather can make flours damp.

The batter should be moist but slightly thicker than wheat based muffin batter.

When the batter consistency looks good, gently stir in::

1 heaping cup fresh or frozen organic blueberries (still frozen, not thawed)

Spoon the batter evenly into the twelve baking cups. Sprinkle a little organic brown sugar on the tops.

Bake in the center of the oven for about 25 minutes, or until golden and dry in the center (check with a wooden pick if you like). If using fresh blueberries, cut back on the baking time and check for doneness at 18 to 20 minutes.

Cool on a wire rack very briefly, then tip the muffins out of the pan and place them on a wire rack to continue cooling (this way, they don't develop soggy bottoms!).

These are oh-so-yummy warm from the oven.

Here is how you make gluten free blueberry banana muffins:

Number of Servings: 21Recipe submitted by SparkPeople user LEXIE1214.

The nutritional information for gluten free blueberry banana muffins is:

• Servings Per Recipe: 21
• Amount Per Serving
• Calories: 158.9

• Total Fat: 5.9 g
• Cholesterol: 10.1 mg
• Sodium: 170.7 mg
• Total Carbs: 25.0 g
• Dietary Fiber: 1.1 g
• Protein: 1.9 g