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Nutritional Info
  • 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

View full nutritional breakdown of gluten free blueberry banana muffins calories by ingredient
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gluten free blueberry banana muffins

Submitted by: LEXIE1214


Number of Servings: 21

Ingredients

    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.


Directions



Number of Servings: 21

Recipe submitted by SparkPeople user LEXIE1214.






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