Gluten-free blueberry & banana muffins

Recipe adapted from “Mama Knows Gluten Free”

A lovely gluten-free muffin recipe to make with your kids during the school holidays.  Healthy and fun!  Dairy-free option. Contains egg.  No mixer required for these lovely moist banana blueberry muffins.

Ingredients

• 2 to 3 very ripe bananas, mashed
• 1/3 cup melted unsalted butter or coconut oil (dairy free option)
• 1 teaspoon bicarbonate of soda
• 1 1/2 cups gluten-free flour. Health Connection Gluten Free flour mix
• 1/4 teaspoon xanthan gum
• pinch of salt
• 1/2 cup granulated sugar
• 1/2 teaspoon cinnamon
• 2 large eggs, beaten
• 1 teaspoon vanilla extract or essence
• 1/2 cup fresh or frozen blueberries

Instructions

1. Preheat the oven to 180 C
2. Use baking cup liners or cooking spray for the muffin tin.
3. In a mixing bowl, mash the ripe bananas with a fork until completely smooth.
4. Add the bicarbonate of soda and stir with the mashed bananas. Allow the mixture to sit for 1 to 2 minutes.
5. Stir the melted butter (or melted coconut oil for dairy-free) into the mashed bananas.
6. Stir in the sugar salt, beaten eggs, and vanilla extract.
7. Mix in the gluten-free flour, cinnamon and xanthan gum.
8. Gently stir in blueberries.
9. Scoop the batter into muffin tray.
10. Bake for 15-20 minutes.