Delicately Crisp Banana Blueberry Gluten-Free Muffins
The delightful combination of aromatic bananas and juicy blueberries makes this Eggless muffin recipe one of our family’s favorite. With no tedious steps involved, this recipe gives you a batch of 12 fabulous Gluten-Free Eggless Banana Blueberry muffins under 25 minutes.
How to Make Banana Blueberry Muffins at Home without Eggs?
This recipe uses ripe bananas and milk and gives the amazing delicate crisp structure without the use of eggs. Click on the following video to get a quick overview of the steps involved.
Ingredients:
Flour Mix
- 1 cup Gluten-Free Sorghum Flour (Jowar)
- 1/4 cup Almond Flour
- 1/4 cup Quinoa Flour (Gluten-Free)
- 1.5 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 tsp Nutmeg Powder
- 3/4 cup Frozen Blueberries
Wet Mix
- 3 Over-Ripe Bananas
- 1/4 cup Vegetable Oil
- 1 tbsp Butter (Unsalted)
- 1/4 cup + 1 tbsp Brown Sugar
- 1 cup Milk (Room temperature)
Optional: Garnish with 1/4 cup lightly crushed pecans/ walnuts/ almonds or chocolate chips
Step by Step Process
- In a mixing bowl, sieve together the three flours – Sorghum, Almond, and Quinoa with baking powder, salt and nutmeg powder.
- In another mixing bowl, grate the three ripe bananas or mash them using a fork. Add in the oil, butter, brown sugar and milk.
- Mix well.
- Fold in the blueberries into the flour mix.
- Add the wet mix into the flour mix, taking care not to over mix.
- Set the oven on Bake at 350 degree F.
- Grease a muffin pan and add about 1-2 tablespoonfuls of batter into each section, taking care to not fill over 3/4th of the section.
- Bake for 12-15 minutes. Insert a toothpick into the center of a muffin and check if it comes out clean. Then turn off the oven and let the muffins remain inside for about 5-7 minutes.
- Let the muffins cool in the tray for about 10 more minutes, then transfer over to a wire rack.
- Enjoy with a cup of your favorite Tea or Coffee!
Delicately Crisp Gluten-Free Eggless Banana Blueberry Muffin Recipe
Delicately crisp crust, bananas and juicy blueberries- can't wait to try out this gluten-free banana blueberry muffin recipe? Let's begin!
Equipment
- 1 Whisk
- 1 Oven
- 1 Muffin Tray
Ingredients
Flour Mix
- 1 cup Sorghum Flour Gluten-Free
- ¼ cup Almond Flour Gluten-Free
- ¼ cup Quinoa Flour Gluten-Free
- 1½ tsp Baking Powder Gluten-Free
- ¼ tsp Salt Iodized
- ½ tsp Nutmeg Powder
- ¾ cup Frozen Blueberries or Fresh
Wet Mix
- 3 Over-Ripe Bananas
- 1 cup 2% Milk Organic, room temperature
- 1/4 cup Oil
- 1 tbsp Butter Unsalted
- ¼ cup Brown Sugar (+1 tbsp)
Instructions
Flour Mix
- In a mixing bowl, sieve together the three flours - Sorghum, Almond, and Quinoa with baking powder, salt and nutmeg powder.
- Fold in the blueberries.
Wet Mix
- In another mixing bowl, grate the three ripe bananas or mash them using a fork. Add in the oil, butter, brown sugar and milk.
The Batter
- Add the wet mix into the flour mix, taking care not to over mix.
Let's Bake!
- Set the oven on Bake at 350 °F.
- Grease a muffin pan and add about 1-2 tablespoonfuls of batter into each section, taking care to not fill over 3/4th of the section
- Bake for 12-15 minutes. Insert a toothpick into the center of a muffin and check if it comes out clean. Then turn off the oven and let the muffins remain inside for about 5-7 minutes.
- Let the muffins cool in the tray for about 10 more minutes, then transfer over to a wire rack.