GF Blueberry Banana Muffins

These muffins are gluten-free, dairy-free, and refined sugar-free, and are great for an afternoon snack and kids' lunchboxes. My two love these!

Ingredients

• 3 very ripe bananas, mashed

• ⅓ cup melted coconut oil 

• 1 tsp baking soda

• 1 ½ cups gluten-free flour (I like Bakers Magic)

• ¼ tsp xanthan gum, leave out if your flour already has it in it

• pinch salt

• ½ cup rapadura sugar

• ½ tsp cinnamon

• 1 tsp lemon peel 

• 2 large eggs , beaten

• 1 tsp vanilla extract

• 1 cup fresh or frozen blueberries 

Method

1. Preheat the oven to 180°C
2. Grease muffin tin.
3. In a mixing bowl, mash the ripe bananas with a fork until completely smooth.
4. Add the baking soda and stir to combine with the mashed bananas. Allow the mixture to sit for 1 to 2 minutes.
5. Stir the melted coconut oil into the mashed bananas.
6. Stir in the rapadura sugar, salt, beaten eggs, and vanilla extract.
7. Mix in the gluten-free flour, cinnamon, dried lemon peel, and xanthan gum (if needed).
8. Gently stir in blueberries.
9. Scoop the batter into the muffin tin.
10. Bake for 15-20 minutes at 180 °F, or until a tester inserted into the center comes out clean. 
11. Allow the muffins to cool. Enjoy! Store in an airtight container.