Vegan GF Blueberry Banana Muffins
Ingredients
- 1 large banana, extra ripe - browning on the skin is preferred- comes to about 1/2 cup smashed
- 3/4 cup almond milk, original
- 1 tablespoon vanilla flavor
- 2 tablespoons olive oil
- 1.5 cups gluten free flour, Bobs Red Mill 1-1 GF baking flour - AP flour will work too but will not be gluten free
- 1/4 cup ground flax seed
- 2 teaspoons baking powder
- 1/2 cup cane sugar
- 1/2 cup fresh blueberries
- Pinch table salt, mortons
Equipment
- Muffin tin
- 2 mixing bowls
- whisk
Instructions
- Preheat the oven to 375 degrees. Gently spray a muffin tin with non-stick baking spray and set aside.
- Grab 2 mixing bowls. Combine the flour, baking powder, flax seeds, salt and cane sugar in one bowl. Mix well.
- In the second bowl, combine the almond milk, smashed banana, vanilla flavoring, and olive oil. Mix well.
- Combine the wet and dry ingredients together and whisk well until the batter forms. Add in the blueberries and gently fold them into the batter.
- Pour batter into greased muffin tin and cook for 23-25 minutes or until the muffins are cooked through. Makes 12 small & 11 medium sized muffins. Once cooked through, remove the muffin from the hot baking tin and let them cool on a wire rack.