Easy gluten free blueberry banana muffins

 

blueberry-muffins (1).jpeg

Easy gluten free blueberry bananas muffins

  • Servings: 12
  • Time: 35 mins
  • Print

healthy and delicious

Recipe by ezglutenfreeblogspot.com

* you can use a light oil in place of the applesauce

Ingredients

  • 2
    ripe bananas, mashed
  • 1/4 cup
    applesauce*
  • 1/4 cup
    dairy free milk
  • 2
    eggs
  • 1 teaspoon
    vanilla
  • 1 1/2 cups
    gluten free Bisquick
  • 1/2 cup
    brown sugar, packed
  • 1/2 teaspoon
    cinnamon
  • 1 cup
    blueberries

Cooking Directions

  1. Preheat the oven to 350°F (or 175 °C) and line a muffin pan with 12 paper liners.
  2. In a large bowl stir together the mashed bananas, melted butter, milk, eggs and vanilla until thoroughly combined then set it aside.
  3. In another bowl stir together the Bisquick, brown sugar and cinnamon.  Add the dry ingredients to the wet ingredients and stir the wet and dry ingredients together until well combined.  The batter should be pretty thick.
  4. Stir in the fresh blueberries until they are evenly dispersed throughout the batter then evenly divide the batter among the twelve paper liners.
  5. Sprinkle each muffin with the cinnamon sugar mixture and bake them for 24 minutes or until a toothpick inserted comes out clean.
  6. Allow the muffins to cool in the pan for 5 minutes before removing them to cool completely on a baking rack.

Easy gluten free Banana Blueberry Muffins

blueberry-muffins.jpeg

Easy gluten free Banana Blueberry muffins

  • Servings: 12
  • Time: 35mins
  • Difficulty: easy
  • Print

These are great for breakfast or as a snack

Recipe by ezglutenfreeblogspot.com

Ingredients

  • 2
    ripe bananas, mashed
  • 1/4 cup
    dairy free spread, melted
  • 1/4 cup
    dairy free milk
  • 1 teaspoon
    vanilla
  • 2
    eggs
  • 1 1/2 cups
    gluten free Bisquick
  • 1/2 cup
    brown sugar, packed
  • 1/2 teaspoon
    cinnamon
  • 1 cup
    blueberries

Cooking Directions

  1. Preheat the oven to 350°F (or 175 °C) and line a muffin pan with 12 paper liners.
  2. In a large bowl stir together the mashed bananas, melted butter, milk, eggs and vanilla until thoroughly combined then set it aside.
  3. In another bowl stir together the Bisquick, brown sugar and cinnamon.  Add the dry ingredients to the wet ingredients and using a rubber spatula stir the wet and dry ingredients together until well combined.  The batter should be pretty thick.
  4. Stir in the fresh blueberries until they are evenly dispersed throughout the batter then evenly divide the batter among the twelve paper liners.
  5. Sprinkle each muffin with the cinnamon sugar mixture and bake them for 24 minutes or until a toothpick inserted comes out clean.
  6. Allow the muffins to cool in the pan for 5 minutes before removing them to cool completely on a baking rack.