Blueberry Banana Muffins
With specialty donut shops popping up like weeds in a flower garden, it can be difficult to find somewhere gluten-free to take Harper for a special treat.
If you or your child has a gluten allergy you know how difficult it can be to find a local, even somewhat local, gluten-free bakery. There used to be a gluten-free bakery that I absolutely loved, but they were in Rhode Island (which was fantastic when I worked and lived there) but then they closed down last year. The closest designated gluten-free bakery from us now, is about 20 miles away, and if you have ever tried to leave the house with a toddler BEFORE breakfast, you understand it doesn’t matter how long it takes to get there, it will still be the longest car ride ever! That being said, I make a lot of special treats for Harper at home. This allows me more control over the possibility of cross contamination and the quality of the ingredients going into what I’m making. We try to keep Harper’s diet free from as much refined sugar as possible. I am not naive enough to think she won’t be exposed to refined sugars, but we do try to stick with cane sugar and organic if and when possible.
These Blueberry Banana Muffins are free from gluten, dairy, soy, oil, and refined sugar! They are undeniably simple to make, wicked delicious, and won’t occupy space on the counter for very long!
Hopefully your families enjoy them as much as we do!
Blueberry Banana Muffins
- 2 c. Bob’s Redmill Gluten-free All Purpose Flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 3/4 c. Woodstock Organic Brown Sugar
- 1/2 c. Earth Balance Soy-free Butter
- 3 very ripe bananas, mashed
- 1/2 tsp. vanilla extract
- 2 eggs
- 1 pint Blueberries*
- Preheat oven to 350 degrees.
- Spray muffin tin with cooking spray or line it with paper baking cups.
- Combine all the dry ingredients in a large bowl; set aside.
- In a separate bowl, whisk together the butter, bananas, vanilla and eggs.
- Add the wet ingredients to the dry ingredients. Stir just until all of the ingredients are combined.
- Divide the batter evenly amongst the 12 muffin cups.
- Drop a few blueberries on each muffin and sink them under the surface of the batter by gently pushing them with a toothpick. I also plop on berry directly on top for appearances.**
- Bake for 25-30 minutes until muffins are golden brown and a toothpick comes out clean.
* You can absolutely use frozen berries!
** You don’t have to be so meticulous about this! I prefer this method so the entire batter doesn’t turn blue, but you can just fold in the blueberries before pouring the batter into the muffin cups if you’d rather.