Geez, it’s been forever since I posted a recipe! Mostly because of all the craziness of the move plus my new kitchen leaves a bit to be desired. Just the other day I finally got a working oven! So needless to say I’ve been behind in my baking.
I actually made this recipe a few months ago when we were still in Florida, right after we had picked fresh blueberries. You know what’s awesome? Blueberries are in season in Florida in June. We moved on June 30th. Then we moved to Indiana and guess when blueberries are ripe in Indiana? July! All together we have picked over 50 lbs of blueberries this year!
I wanted to get this recipe up since blueberries are still somewhat in season and relatively cheap at the grocery stores. Oh yeah, and because this recipe is awesome. Most of the store-bought gluten free muffins are a bit on the dry side. These are anything but.
Buttermilk and bananas make these perfectly moist. The bananas add sweetness so very little sugar needs to be added to the mix plus I was able to use quite a bit of applesauce to replace most of the oil thus making these muffins actually healthy (without tasting healthy).
P.S: they’re totally freezable too!
- 1 banana
- 2 large eggs
- ⅓ cup buttermilk
- ½ cup unsweetened applesauce
- ¼ cup olive oil
- ¼ cup honey
- 2 tablespoons packed light brown sugar
- ½ cup sorghum flour
- ½ cup brown rice flour
- ½ cup tapioca flour
- ⅓ cup almond flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 2 cups fresh or frozen blueberries
- Preheat oven to 350 degrees. Use paper baking cups or grease and lightly rice flour a muffin tin.
- In a large bowl mash the banana. Whisk in eggs, buttermilk, applesauce, olive oil, honey, and brown sugar. Set aside.
- In small bowl combine sorghum flour, brown rice flour, tapioca flour, almond flour, xanthan gum, baking soda, baking powder, salt, and cinnamon.
- Whisk dry ingredients into the wet, combine well. Fold in blueberries.
- Fill muffin tins ¾ full. Bake 17-21 minutes for mini muffins or 25-30 minutes for standard sized muffins. Muffins should be golden brown and a toothpick should come out clean when inserted in the center.