Gluten Free Blueberry & Banana muffins

Literally can’t get enough of these, weekly staple in our house!

 

Healthy banana blueberry muffins that actually taste good. These blueberry banana muffins are super easy to make, affordable and the perfect snack pre workout to share with your friends, or enjoy them all for yourself.

INGREDIENTS:

  • 100ml vegetable oil
  • 75ml of almond milk
  • 1tsp vanilla essence
  • 75g light brown sugar
  • 2 eggs
  • 2 large ripe bananas
  • 1 tsp Cinnamon
  • 1tsp baking powder
  • Pinch of salt
  • 100g buckwheat flour
  • 100g gluten free flour
  • 1/2 cup of blueberries

 

INSTRUCTIONS:

Preheat oven to 175 Degrees Celsius and line a muffin tin with cupcake liners (I made mine out of parchment paper) Simple instructions here. Combine all of the wet ingredients in a bowl (vegetable oil, almond milk, vanilla essence) Mash the bananas and add to the mixture. Beat in the eggs and sugar.

Mix all the dry ingredients (Flours, baking powder, salt, cinnamon) Add the flour slowly to the mixture, and mix until well combined (Be careful not to over mix) Finish by folding in the blueberries. Spoon the mixture into the individual liners, and bake for 35 minutes (insert a toothpick and if done the toothpick should come out clean)

Leave to cool in the muffin tin. After five minutes remove the liners from the tin and leave to cool completely on a wire rack.

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