Banana Blueberry Muffin Recipe
Created by Paige Common
Makes 6 large muffins or 12 regular muffins
Oat crumble topping
1/2 cup gluten-free oats
2 tablespoons butter, softened (sub earth balance)
1 tablespoon brown sugar
Pinch of salt
Directions
In a bowl, mix all ingredients together until fully combined. Set aside.
Muffin Batter
1 1/2 cups reg or gluten-free flour (my favorite gluten-free flours are Cup4Cup multipurpose flour and Bob's Red Mill 1 to 1 baking flour.)
3 ripe bananas
1 egg (or egg replacer)
1/2 cup brown sugar
1/4 cup white sugar
1/3 cup butter, melted and cooled (sub earth balance)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup blueberries (optional)
Directions
- Preheat the oven to 350.
- In a bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
- In a separate bowl, beat the egg, sugar, and butter together until creamed and fluffy. Then add banana and mash until fully combined.
- Pour the dry ingredients into the wet ingredients and whisk until fully combined. Fold in blueberries if using.
- Grease the muffin tins (I love the coconut oil spray). Spoon the batter evenly into each muffin cup then top with oat mixture.
- Bake for 20-25 minutes or until the toothpick comes out clean.