GLUTEN AND DAIRY FREE BLUEBERRY MUFFINS RECIPES

GLUTEN-FREE BANANA MUFFINS - GLUTEN-FREE BAKING

Gluten-Free Banana Muffins - Gluten-Free Baking image

Provided by Elizabeth

Number Of Ingredients 10

Ingredients

2 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour ((9 ounces/ 260 grams))
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup lightly packed dark brown sugar ((5 1/2 ounces/ 155 grams))
3 medium very ripe bananas ((about 15 ounces/ 425 grams))
2 large eggs, whisked ((about 4 ounces; 113 grams))
1/2 cup oil or (1 stick) butter, melted and slightly cooled ((4 ounces; 113 grams))
1/2 cup mini chocolate chips, optional ((3 ounces; 85 grams))
1/2 cup chopped walnuts, optional ((3 ounces, 85 grams))

Steps:

Preheat oven to 350 degrees F.. Grease or line 15 standard size muffins cups with paper liners.
In a large bowl, mash the bananas with a fork or potato masher. Add brown sugar, oil, and eggs. Add the gluten-free flour, baking powder, baking soda, and salt. Mix until combined. Add chocolate chips and nuts if using. Fill prepared muffin cups halfway with batter.
Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes; remove from pan and place on a wire rack to cool completely.
Store, wrapped, on the counter for up to three days or freeze for up to three months.

GLUTEN-FREE BANANA MUFFINS - GLUTEN-FREE BAKING

Gluten-Free Banana Muffins - Gluten-Free Baking image

Provided by Elizabeth

Number Of Ingredients 10

Ingredients

2 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour ((9 ounces/ 260 grams))
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup lightly packed dark brown sugar ((5 1/2 ounces/ 155 grams))
3 medium very ripe bananas ((about 15 ounces/ 425 grams))
2 large eggs, whisked ((about 4 ounces; 113 grams))
1/2 cup oil or (1 stick) butter, melted and slightly cooled ((4 ounces; 113 grams))
1/2 cup mini chocolate chips, optional ((3 ounces; 85 grams))
1/2 cup chopped walnuts, optional ((3 ounces, 85 grams))

Steps:

Preheat oven to 350 degrees F.. Grease or line 15 standard size muffins cups with paper liners.
In a large bowl, mash the bananas with a fork or potato masher. Add brown sugar, oil, and eggs. Add the gluten-free flour, baking powder, baking soda, and salt. Mix until combined. Add chocolate chips and nuts if using. Fill prepared muffin cups halfway with batter.
Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes; remove from pan and place on a wire rack to cool completely.
Store, wrapped, on the counter for up to three days or freeze for up to three months.

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