Prep Time
10 minutes
Cooking Time
15-20 minutes
Yields
12 muffins
Ingredients
2 to 3 very ripe bananas , mashed
1/3 cup melted coconut oil or /3 cup melted unsalted butter
1 tsp baking soda
1 1/2 cups gluten-free flour
1 tsp salt
1/4 cup pure maple syrup (optional – leave out for sugar-free)
1/2 teaspoon cinnamon
1 tsp lemon zest (optional)
2 large eggs, beaten
1 tsp pure vanilla extract
1/2 cup fresh or frozen blueberries , add as much or as little as you like
Directions
Preheat the oven to 350°F
Use baking cup liners or cooking spray for the muffin tin.
In a mixing bowl, mash the ripe bananas with a fork until completely smooth.
Add the baking soda and stir to combine with the mashed bananas. Allow the mixture to sit for 1 to 2 minutes.
Stir the melted butter (or melted coconut oil for dairy-free) into the mashed bananas.
Stir in the maple syrup (if using), salt, beaten eggs, and pure vanilla extract.
Mix in the gluten-free flour, cinnamon, and lemon zest
Gently stir in blueberries.
Scoop the batter into baking cups lined/cooking sprayed muffin tin. I like to use a greased ice cream scoop.
Bake for 15-20 minutes at 350 °F, or until a tester inserted into the center comes out clean. Please watch your oven because all ovens are different.
Allow the muffins to cool. Enjoy! Store in an airtight container.
Notes
Allowing the mashed bananas and baking soda to sit for at least 2 minutes before adding it to the rest of your ingredients is key to what makes these gluten-free muffins so light and fluffy.