Gluten And Dairy Free Banana Blueberry Power Muffins

Gluten And Dairy Free Banana Blueberry Power Muffins

This is a slight tweak to my mothers original banana bread recipe.
This is a slight tweak to my mothers original banana bread recipe.

This is my Mother’s original recipe. She always made this for us and it would sit on the kitchen counter in her pastry dome. This brings back the best memories every time I make them. They are super simple! I make this once a week and it has now become our staple in my house...this is the grown up healthier version. It can be done as a simple banana loaf without the chia or flax as well!

Yields Approx. 12 muffins or 1 loaf

Ingredients

1 1/2 cups gluten free all purpose flour. I like Arrowhead Mills

3 ripe bananas

1 1/2 cup organic blueberries

1 cup sugar

4 tablespoons unsalted goat butter, melted and cooled.

1 egg at room temperature

1 teaspoon baking soda

1 teaspoon of JF Universal Salt

2 tablespoons ground flax seed

1 tablespoon chia seeds (white or black)

12 unbleached muffin cups. I use "If You Care" brand you can get at Whole Foods

 

Instructions

Preheat oven to 325

In a stand mixer add bananas and turn to medium low until you have a chunky mash.

Add sugar and turn on low for a few seconds to combine.

Add egg and repeat.

Add melted butter and repeat.

In a separate bowl combine all the dry ingredients, flour, baking soda, salt, ground flax and chia seeds.

Slowly incorporate the dry ingredients into the wet mixture to incorporate.

Once mixed remove bowl from stand mixer and gently fold the blueberries into the batter.

Spoon large heaps (1/3 cup approx.) into the paper muffin cups in the baking tin. I like to overfill the muffins a bit…

Sprinkle a large pinch of sugar on top of each muffin cup before baking for a sweet crust. You can also add a pinch of cinnamon.

Bake for approx. 35-45 min or until golden brown on top. Use a toothpick to test the center. When it comes out clean they are done.

These taste best the day after. I recommend making these a day ahead. They last up to 5 days and can be refrigerated or frozen. I have adapted this for my own kids, subbing the blueberries for chocolate chips! It's a great way for the kids to get flax and chia into their diet without them knowing it! Another option is adding walnuts or almond slices to the banana base for banana nut muffins!

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