Delicious Gluten-Free Blueberry Banana Muffins
Hello dear kitchen friends! Today we will prepare irresistibly delicious gluten-free blueberry banana muffins. Oh, these muffins are so soft that once you try them, you won't be able to resist. Plus, they are very easy to make! Come on, step into the kitchen and indulge yourself with this delightful recipe.
- 1 ½ cups gluten-free flour
- 1 ½ cups Bob's Red Mill 1-to-1 Gluten-Free Flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 room temperature egg
- ⅔ cup granulated sugar
- ⅓ cup oil of your choice (I use avocado oil)
- 2 medium very ripe bananas, mashed
- ½ cup unsweetened applesauce
- 1 teaspoon gluten-free vanilla extract
- 1 cup blueberries, fresh or frozen
Preheat your oven to 180°C (350°F). Place the oven rack in the middle of the oven.
Line a 12-cup muffin tin with paper liners; set aside.
In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt.
In a separate large bowl, whisk together the egg, sugar, oil, mashed bananas, applesauce, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the blueberries.
Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
Bake for 22-25 minutes or until a wooden toothpick inserted into the center comes out clean.
Store in an airtight container at room temperature.
Delicious Gluten-Free Blueberry Banana Muffins Cooking Tips
Remember, very ripe bananas enhance the flavor. If using frozen blueberries, there's no need to thaw before baking.
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