Blueberry banana muffins

By Jody

Ingredients

• 1 1/2 cups Bob's Red Mill 1-to-1 Gluten-Free Flour
• 1 teaspoon gluten-free baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg, room temperature
• 2/3 cup granulated sugar
• 1/3 cup oil of chocie (I use avocado oil)
• 2 medium overripe bananas, mashed
• 1/2 cup unsweetened applesauce
• 1 teaspoon gluten-free vanilla extract
• 1 cup blueberries, fresh or frozen

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 350°F (180°C). Position the oven rack in center of oven.
Line a 12-serving muffin pan with paper liners; set aside.
In a medium mixing bowl combine flour, baking powder, baking soda, and salt.
In a separate large bowl whisk together egg, sugar, oil, mashed banana, applesauce and vanilla extract.
Add the wet ingredients to the dry ingredients and stir just until mixed. Fold in the blueberries.
Spoon the batter evenly into each cupcake pan, about full. Bake for 22–25 minutes or until a wooden toothpick inserted near center comes out clean.
Store in an airtight container at room temperature.
Egg-free option: mix 3 tablespoons of water with 1 tablespoon of ground flax seed and let it sit for 15 minutes before using. Muffins will be denser, but tasty.