- 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
gluten free blueberry banana muffinsSubmitted by: LEXIE1214
Number of Servings: 21
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.
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.
Number of Servings: 21
Recipe submitted by SparkPeople user LEXIE1214.