Blueberry Banana Breakfast Muffins (Gluten Free, Egg Free, Dairy Free)
This recipe can be done in one bowl which makes my life super easy because clean up is short and simple! After finding out I have food sensitivities to eggs, wheat, corn, peanuts, shellfish AND sesame seeds, I did lots of research to find delicious recipes that were alternatives to breakfast foods I loved. These muffins are a great idea for busy mornings where I would usually just eat two, with my cup of coffee, maybe a packet of Justin’s almond butter and be on my way. Or these are a great mid-day snack if you have some friends over as well! Through lots of research and combining a few different gluten and egg free recipes, I found a good combo that worked for me! And this is the recipe that I’m sharing with you today. I actually made my first batch in our small Wolf oven, kinda like a toaster oven but you can do more with it. They came out really good (as pictured), but I couldn’t wait to bake them in my actual oven to see if they would rise more into a more muffin-y shape… and THEY DID! Yay! Let me know what you think!
Prep time: 5-10 minutes
Cook time: 20 minutes
Servings: 12 muffins
~150 calories (if you use egg, butter and sugar substitutes it will be lower)
2 or 3 very ripe, medium to large sized bananas, mashed
1/3 cup melted unsalted butter (or 1/3 cup melted coconut oil for dairy-free options)
1 teaspoon baking soda
1/2 teaspoon baking powder (if you are not using eggs)
1 1/2 cups gluten-free flour (Add 1/4 teaspoon xanthan gum if your gluten-free flour doesn’t already have it in it)
A pinch salt
1/2 cup sugar (or 1/2 cup of pure maple syrup for no refined sugar option)
1/2 teaspoon cinnamon
1/2 cup unsweetened apple sauce (this is what replaces the eggs. If you want to use eggs, ADD 2 EGGS! and skip the baking powder!!)
1 teaspoon pure vanilla extract
1/2-1 cup fresh or frozen blueberries (or as much or as little as you please!)
Preheat the oven to 350°F
Line muffin tins with cupcake liners or spray with non-stick spray.
In a large mixing bowl, mash up the ripe bananas with a fork until they are smooth.
Add the baking soda and baking powder and stir to combine with the mashed bananas. Allow the mixture to sit for 1 to 2 minutes!
Stir the melted butter (or Vegan butter, or melted coconut oil), into the mashed bananas.
Stir in the sugar (or pure maple syrup), pinch of salt, apple sauce (or 2 eggs if you aren’t egg-free), and pure vanilla extract.
Mix in the gluten-free flour, cinnamon and xanthan gum (leave out the xanthan gum if your flour already has it).
Gently stir in blueberries.
Scoop the batter into your lined muffin tins. The batter should be kinda thick! I like to use an ice cream scoop for this because it scoops the perfect amount! Fill them about 2/3 of the way.
Bake for 15-20 minutes at 350°F, or until a tester inserted into the center comes out clean. Make sure you watch your oven because all ovens are different!
Let muffins cool.
Note: I used the coconut oil and apple sauce as replacements for the butter and eggs. I did notice my muffins were very moist because of this! But perfectly toasted on the tops! My family and I enjoyed them and are very much looking forward to baking these again.
Let me know if you made this recipe and what you thought of it! I hope you enjoy it as much as I do!