Gluten-Free Blueberry Banana Bread Muffins

In this week’s episodes of what I’m eating, it will feature a lot of things that I’m trying to get rid of from my fridge, freezer, and cupboards before moving. I had several frozen bananas and half a tub of blueberries- so I decided to use them to make my own rendition of gluten free banana bread muffins and they. are. awesome!! They are probably made with a lot of things you have sitting around your own house and are super quick to make (prep takes about 5 minutes), so if you get a chance try them out! Clean up is easy too as it only requires a whisk, a bowl, and a muffin tin. Here are the details:

Preheat the oven to 350 degrees, grease a muffin pan, and start mixing together the ingredients:

  • 1/4 cup butter, melted
  • 1/2 cup sugar
  • 3/4 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup gluten free flour blend- I mixed together 1/2 cup tapioca flour and 1/2 cup brown rice flour
    Whisk together these ingredients until they reach a smooth consistency
  • 1 whole egg
    Whisk together again, until it reaches a smooth consistency
  • 2 ripe bananas, smashed
    Whisk together one at a time, until they reach a smooth consistency then stir in half a pint of blueberries

Bake for 20-25 minutes, or until a toothpick comes out clean when you insert in the center.

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