Here is a new recipe for you all! My favorite for breakfast, and Mike asks for these a lot! I’ll be posting pictures soon. (Special thanks to The Party Zone Omaha for getting us there!)
Just a reminder: We only have 37 days left to raise another $4,000. Please help us spread the word so we can start our business and make gluten free goods for everyone!
Blueberry Banana Muffins
- 2 cups all purp. GF flour (I use Bob’s Red Mill) + xanthan gum (as noted by flour brand)
- 3/4 cup sugar + some for sprinkling
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 banana pureed
- 1/2 cup soy milk
- little more than 1/3 cup canola oil
- 2 tsp vanilla extract
- 1 1/2 cup frozen or fresh blueberries (if using fresh, sprinkle with GF flour first to keep from making your muffins look tie-dyed.)
Preheat oven to 375°F.
In a large bowl combine all dry ingredients. Make a well in the center and add all wet ingredients. Mix until well combined. Fold in berries.
Fill liners almost all the way full, about 3/4 full. Sprinkle with granulated sugar, this gives you that crunch on top like a coffee house muffin.
Bake for 26-30 minutes. (I do 15 minutes, then rotate the pan and finish the time.) Toothpick should come out clean.
Let cool for a few minutes in the tin, then transfer to a cooling rack.
Makes 12 muffins.