Gluten Free Banana Blueberry Muffins
One of my favorite things growing up, was fresh baked blueberry muffins on weekends. My Dad used to make them for me and they always made me happy. I can still enjoy them as an adult, because I have made a healthier version of them free of refined sugar, dairy and gluten. This new version tastes just as good, if not better. To make them naturally sweeter, I use banana, along with low glycemic coconut sugar. I use coconut oil for healthy fat, and with Bob’s Red Mill Gluten Free Flour, the texture is just as good as regular gluten filled muffins. Both adults and children can appreciate these, and there is no need to tell them they are healthier!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
Preheat the oven to 375F and position rack in center of oven. Line 12 muffin tins with liners. Whisk flour, baking soda, sea salt, and sugar in a large bowl to blend well. Whisk bananas, oil, coconut milk, and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form. Fold in the blueberries. Transfer batter to tins and bake cakes until tester inserted into center comes out clean, about 25-30 minutes.
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- Allergen Friendly
- Child Friendly