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.
3largeripe bananasmashed (overripe bananas are best)
1largeegg
1/2cupunsalted buttermelted, (1 stick)
1tsp.vanilla extract
1/4cup2% milkor substitute cream or half-and-half
2 1/2cupsfresh blueberriesdivided use
1 1/2 cupspecansfinely 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.