Gluten Free Blueberry Banana Muffins
If you find me in my kitchen baking something up there’s usually one of two things going on. I’m either REALLY HAPPY or I’m REALLY SAD. There is no middle ground. No I-feel-ok-today cookies, average-emotion eclairs or even-mood monkey breads. Nope. I’m either in bliss or shit has hit the fan.
Thankfully I’m in a GREAT DANG MOOD which is why these muffins exist! I just got back from a relaxing vacation in Puerto Rico and I’m finishing up a 5 day social media fast. Since I’ve abstained from checking social media I’ve had a nice, balmy gust of recipe inspiration woosh into my brain. So many ideas. So little time. Please don’t look at my editorial calender, it’s busting at the seams with recipe concepts! It’s controlled chaos, people.
Now, do I think there’s a connection between being rested and abstaining from the social media vortex / sink hole / hungry ghost? Um… definitely YES. I’d honestly stay away from social media for a looooooong time because: health. But I’ve got to tell everyone about these sexy ding dang muffins. *SIGH* So you’ll see me back to my shenanigans per usual on instagram, facebook and beyond soon enough.
Now, about these muffies (you heard me) — these are not just your everyday, run-of-the-mill blueberry delights.
Oh no.
These are THE BEST gluten free blueberry banana muffins you might ever eat.
They’re:
Sweet but not too sweet.
Rich but still healthy.
Filled with fresh blueberries and banana.
Spiced lightly with cardamom and vanilla.
Naturally gluten free, grain free, dairy free and refined sugar free.
Speckled with omega-rich chia seeds.
Great for meal prep.
A perfect grab-and-go breakfast.
Rich in antioxidants.
A great source of fiber.
High in vitamin E, which is great for skin health.
Filling — they make a great snack!
Oh, and made in one bowl in under 30 minutes.
The fact that they’re easy is just one more reason they’re awesome!
These muffins are easy to vary with different berries. You can sub out the blueberries for raspberries, blackberries, chopped strawberries, fresh currants or any berry you have on hand. You might even try subbing the fresh blueberries for dried blueberries for a more intense blueberry flavor (it’s pretty magical, highly recommend).
Gluten Free Blueberry Banana Muffin Recipe
prep time: 5 mins - bake time: 23-25 mins - makes: 6 regular muffins
Notes: You can use fresh OR pre-frozen and thawed blueberries for this muffin recipe. Fresh blueberries tend to leave pockets of jammy berries in the muffins, while frozen blueberries tend to distribute more throughout the muffin. This is because when blueberries are frozen their cell walls expand and "break" -- so when baked their juices seep out of the berry easily.
Ingredients
1/3 cup almond meal
1/3 cup tapioca flour
1/3 cup coconut flour
1/3 cup coconut sugar
1 tsp baking powder
1 tbsp chia seeds
pinch salt
1 tsp vanilla extract
1 egg
1/3 cup mashed banana (1 banana)
2 tbsp melted ghee or coconut oil
1/3 cup plant milk (e.g. almond milk, oat milk)
juice of half a lemon
2/3 cups blueberries
Method
Preheat oven to 350. Line a regular muffin tin with 6 parchment muffin liners. Set aside.
In a large mixing bowl stir together the dry ingredients: almond meal, tapioca flour, coconut flour, coconut sugar, baking powder, chia seeds, salt.
Add the wet ingredients: vanilla extract, egg, mashed banana, melted ghee / coconut oil, plant milk, lemon juice. Stir together until you have a wet batter.
Stir in the blueberries until evenly distributed.
Fill each of your muffin liners up to the top with batter, smoothing the tops. Top with a little more chia and sliced bananas as you like.
Bake on the center rack 25-28 mins, until golden and springy.
Cool 5 mins before serving -- best cooled to room temp.
