Wednesday, May 8, 2013

Blueberry Banana MUFFINS! :)

I've been looking for a "treat" for Caleb that didn't contain a bunch of preservatives and excess sugar, and soy free of course. When I came across a whole wheat blueberry banana muffin recipe I thought I'd try modifying it to be gluten free. So this recipe can be easily made with whole wheat flour for those of you who don't need to bake gluten free. I used rice flour, and all purpose gluten free flour in it's place.


*1 1/2 cups of rice flour

*1/2 cup of all purpose gluten free flour
*1 1/2 tsp baking powder
*1 tsp baking soda
*2 ripened bananas, mashed
*1/2 cup brown sugar
*1/4 cup buttermilk
*1 cup whole milk
*1 egg, lightly beaten
*1/4 cup olive oil
*1 cup frozen blueberries
*1 Tbsp stevia (or you could use organic white sugar)


Preheat oven to 350 degrees. Grease mini muffin tins.  In a large bowl mix up the flour, baking powder, baking soda, and brown sugar.  Make a hole by pushing the mixture around to the sides, and add the bananas, buttermilk, milk, egg and olive oil in the center. Fold together, just until combined, being careful of not over mixing. Gently mix in the blueberries with a few stirs. Drop mixture into muffin tins.  Sprinkle the tops of the muffins with some stevia (or sugar). Plop in the oven for 20-25 mins, until golden brown and risen. Let cool, then ENJOY! DELICIOUS! Finally a gluten free baking recipe I didn't ruin. :) 

You can also FREEZE these little treats, and thaw on the counter when you want to eat them. :)

Yield: 24 mini muffins

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