Gluten-free Banana-Blueberry Muffins
Freezes well for up to 4 months!
Ingredients
- 2 large ripe bananas
- 1⁄2 cup sugar
- 1 egg
- 1⁄2 cup low-fat yogurt
- 1⁄4 cup vegetable oil
- 1 tsp vanilla extract
- 1 1⁄2 cups gluten free flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1⁄2 tsp salt
- 1⁄2 tsp cinnamon
- 1 cup blueberries
Preparation
- Preheat oven to 375° F (190° C).
- In a large mixing bowl, mash bananas, then whisk in sugar, egg, yogurt, oil, and vanilla extract.
- Combine dry ingredients, and gently stir into banana mixture until just combined. Fold in blueberries.
- Spoon mixture into muffin cups and place in a Perfect Portion Muffin Pan.
- Bake for approximately 20 minutes, until golden on top and a cake tester or toothpick inserted into the centre of the muffin comes out clean. Let stand for 2 minutes, remove from Pan, and place on a cooling rack.
Epicure Products Used
Nutritional Information
Per serving(1 muffin): Calories 210, Fat 6 g (Saturated 0.5 g, 0 0 g), Cholesterol 20 mg, Sodium 220 mg, Carbohydrate 38 g (Fiber 2 g, Sugars 11 g), Protein 3 g.
Tips
Bananas too ripe? Simply freeze them, unpeeled, so you can make this recipe on demand. Defrost before using