Friday, March 9, 2018

Gluten-Free Blueberry Banana Paleo Muffins

Yesterday we got an unexpected snow day so I got to do some baking during nap time.  In this recipe, I wanted to incorporate bananas because I bought way too many after the power got restored and blueberries because they are a favorite of mine.  I used garbanzo flour because I was running low in almond flour.  I am very pleased with the results.  Luckily I did not grab a batch of bland tasting blueberries!

I always make a mini muffin to taste and split it in half with my daughter.  When she saw the blueberries inside I thought I was toast but she actually tasted the muffin and loved it.  I really enjoy watching her try new things and finding new flavors she enjoys.

Here is the recipe I used for these muffins:
1/2 cup garbanzo flour
1/4 cup coconut sugar (can skip)
2 ripe bananas (mashed)
1/4 cup almond butter
2 eggs
1 tsp almond extract
1/2 tsp sea salt
1/2 tsp baking soda
1/2 tsp vinegar
1 cup of blueberries

I prepared the mix (yields 6 large muffins) and folded in the blueberries last gently.  I baked the muffins at 375F for 25 minutes.  My kitchen smelled amazing in the process-  even my seven year old daughter commented on it.  Just saying...

I was surprised to see how flavorful these muffins actually are.  They are not crumbly or too dry.  They have a spongy texture complemented nicely by the tangy taste of the blueberries as you bite into them.

I know these muffins won't last in my house.  I hope you enjoy them too!

Thank you for reading the post!

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