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Healthy Gluten Free Banana Blueberry Muffins | Can't Stay Out of the Kitchen | these amazing #blueberry #muffins are perfect for a #company or #holiday #breakfast like #MothersDay or #FathersDay. This recipe uses #glutenfree flour & coconut sugar for a healthy, clean-eating alternative. #bananas

Healthy Gluten Free Banana Blueberry Muffins

Teresa Ambra
Healthy Gluten Free Banana Blueberry Muffins are sweetened with coconut sugar, fresh blueberries & overripe bananas. These clean eating gluten free muffins have a light and fluffy texture. They're perfect for company or holiday breakfasts.
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 14
Calories 250 kcal

Equipment

  • 2 12-tin regular muffin pans
  • 1 large mixing bowl
  • 1 whisk
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 nut chopper if nuts are not previously chopped

Ingredients
  

  • 1 1/2 cups Cup4Cup Gluten free flour (or 1 1/2 cups regular flour)
  • 1/2 cup coconut sugar or use regular sugar
  • 1 1/2 tsp. aluminum free baking powder
  • 1/2 tsp. pink Himalayan sea salt
  • 3 large ripe bananas mashed (overripe bananas are best)
  • 1 large egg
  • 1/2 cup unsalted butter melted, (1 stick)
  • 1 tsp. vanilla extract
  • 1/4 cup 2% milk or substitute cream or half-and-half
  • 2 1/2 cups fresh blueberries divided use
  • 1 1/2 cups pecans finely diced, (measure after chopping) divided use

Instructions
 

  • Preheat oven to 425°.
  • Melt butter.
  • Add coconut sugar, baking powder, salt, bananas, egg, vanilla and milk in a large mixing bowl and mix with a whisk.
  • It’s okay to leave some of the lumps from the bananas.
  • Add GF flour and 1 1/2 cups blueberries and 1 cup pecans.
  • Stir gently with a wooden spoon just until combined.
  • Don’t overmix the batter.
  • Spray 10 large muffin tins or 14 regular muffin tins with gluten free cooking spray.
  • Spoon batter evenly into each muffin tin almost to the top.
  • Sprinkle remaining pecans over top of each muffin, then add additional blueberries over top of batter.
  • (I added about 8-10 blueberries on top of each muffin).
  • Bake at 425° for 5 minutes.
  • Adjust temperature to 350°.
  • Continue baking an additional 15-19 minutes or until a toothpick inserted in center comes out clean. Cool.
  • Yield: 10 extra large muffins or about 14-16 regular sized muffins.

Notes

NOTE: The secret to having muffins that raise perfectly every time is to start the baking at a high temperature (425°), and then lower the temperature to 350° after 5 minutes. This allows the muffins to raise properly. If you bake muffins at a steady 350° for the whole length of baking time, they will usually be flat on top.
 
NOTE: My personal preference is to use a gluten free flour that's NOT Pamela's baking mix. I used Cup4Cup GF flour and the results were amazing.
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 250kcalCarbohydrates: 27gProtein: 4gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 31mgSodium: 130mgPotassium: 186mgFiber: 4gSugar: 11gVitamin A: 266IUVitamin C: 5mgCalcium: 68mgIron: 1mg
Keyword bananas, blueberries, breakfast, brunch, gluten free, muffins, pecans
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