Healthy Gluten Free Banana and Blueberry Muffins

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Healthy Gluten Free Banana and Blueberry Muffins

These just sweet enough gluten free banana and blueberry muffins are naturally sweetened with banana and pure maple syrup and made using almond flour. They're a wholesome and healthy low sugar snack.

Prep Time15

Cook Time35

Total Time50

Course: Snacks, Sweets

Cuisine: American, Australian

Diet: Diabetic, Gluten Free

Keyword: almond flour, banana, banana muffins, blueberry

Servings: muffins

Calories: 232kcal

Author: Sarah Bell

Equipment

Measuring Cups and Spoons
Large mixing bowl
Potato Masher
Whisk
Wooden Spoon
Cupcake Papers

Ingredients

2 ripe bananas approximately 300g
2 large eggs
1/3 cup pure maple syrup
1 tablespoon vanilla extract
2 cups almond flour
2/3 cup tapioca flour
1 ½ teaspoons baking powder
1 cup frozen blueberries
2 teaspoons tapioca flour

Metric - US Customary

Instructions

Preheat the oven to 180°C (conventional). Line a 12-hole muffin pan with 10 cupcake papers.
In a large mixing bowl, mash the bananas.
Add the eggs, maple syrup and vanilla extract to the mashed banana and whisk to combine.
To the same bowl add the almond flour and then sieve in the tapioca flour and baking powder.
To a medium bowl add the frozen blueberries and remaining tapioca flour. Toss to coat all the blueberries in tapioca flour and then add to the batter and stir to combine.
Evenly divide the mixture between the 10 muffin holes. Add a few extra blueberries to the top of each muffin. Place into the oven and bake for 35 minutes or until cooked through when tested with a skewer. At the 30 minute mark, loosely cover the muffins with a sheet of aluminium foil to prevent from over-browning. Once baked, remove from the oven and cool to room temperature before transferring to an airtight container to store.

Notes

Nutrition facts are an estimate only.

Storage

Once cooled to room temperature, transfer the muffins to an airtight container and store at room temperature for 1-2 days and transfer to the fridge to store for an additional 3 days. In warmer climates, store in the fridge straight away.

Nutrition