Banana blueberry muffins (gluten free)

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We had some blueberries in the fridge, and some overripe bananas on the table, and it was a rainy day: aka I decided to make banana blueberry muffins! I looked at a few recipes online and kind of created my own, which is similar/ adapted from

http://www.oatmealwithafork.com/2012/11/17/gluten-free-banana-blueberry-muffins/

These turned out so delicious I had to eat two right when then came out of the oven (hey best when hot, right?) Nice and moist with just the right amount of sweetness!

Ingredients

Wet:

  • 2 T. coconut oil
  • 1 T. maple syrup
  • 1 T. honey
  • 1 egg
  • 2 bananas (mashed)
  • A mixture of 2 T. apple cider vinegar and ¼ cup almond milk
  • 1 tsp. vanilla

Dry:

  • 1 and ¼ cup almond flour
  • ½ cup brown rice flour
  • ¼ tsp salt
  • 1 Tsp cinnamon
  • 1 tsp baking soda
  • 1 cup blueberries

Directions

  1. Preheat oven to 350 degrees.
  2. Mix together wet ingredients with a hand held beater
  3. In a separate bowl mix together dry ingredients
  4. With a spoon add dry to wet and mix, but not too much
  5. Fold in blueberries
  6. Fill in either greased muffin tin or paper fillers
  7. Bake for 30 minutes or until tooth pick is clean and top is golden brown
  8. ENJOY : )
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