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.