gluten-free blueberry banana muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 162.3
  • Total Fat: 5.2 g
  • Cholesterol: 31.0 mg
  • Sodium: 64.6 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 1.3 g
  • Protein: 3.0 g

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


Introduction

Use Pamela's baking and pancake mix for gluten free Use Pamela's baking and pancake mix for gluten free
Number of Servings: 12

Ingredients

    1 cup, mashed Banana, fresh
    1.75 cup Flour - Pamela's baking and pancake mix (gluten-free)
    .25 tsp Cinnamon, ground
    .5 tsp Vanilla Extract
    4 tbsp Spectrum Organic Vegetable Shortening (nonhydrogenated) (by SPEEDBUMP) (melted and cooled)
    .5 cup, packed Brown Sugar
    2 large Eggs, fresh, whole, beaten
    .5 cup Blueberries, fresh
    .25 tsp Salt

Tips

This is a good basic gluten-free muffin recipe. You can change the fruit easily to apple, raisins, cranberries or other dried or fresh fruit.
You can easily add walnuts. I used 1/4 to 1/2 cup nuts.


Directions

1.Preheat oven to 350 and prepare 12-cup muffin tin with cooking spray.
2. In a large bowl, mix together Pamela's baking mix, cinnamon, and salt.
3. In a medium bowl, mash the bananas, then whisk in vanilla, melted and cooled shortening, sugar, and eggs. Pour the wet ingredients into the bowl with dry ingredients. Mixed until just combined.
4. Fold in blueberries and scoop batter into 12 muffin cups. (Use 1/4 cup measuring spoon or 1/4 cookie scoop)


Serving Size: 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user DOBAKER.