Gluten-free Banana-Blueberry Muffins
Freezes well for up to 4 months!
30 min
12 servings
210 calories
Ingredients
2 large ripe bananas
1⁄2 cup sugar
1 egg
1⁄2 cup low-fat yogurt
1⁄4 cup vegetable oil
1 tsp vanilla extract
1 1⁄2 cups gluten free flour
1 tsp baking soda
1 tsp baking powder
1⁄2 tsp salt
1⁄2 tsp cinnamon
1 cup blueberries
Instructions
Preheat oven to 375° F (190° C).
In a large mixing bowl, mash bananas, then whisk in sugar, egg, yogurt, oil, and vanilla extract.
Combine dry ingredients, and gently stir into banana mixture until just combined. Fold in blueberries.
Spoon mixture into muffin cups and place in a Perfect Portion Muffin Pan.
Bake for approximately 20 minutes, until golden on top and a cake tester or toothpick inserted into the centre of the muffin comes out clean. Let stand for 2 minutes, remove from Pan, and place on a cooling rack.
Nutritional Information
Per serving(1 muffin): Calories 210, Fat 6 g (Saturated 0.5 g, Trans 0 g), Cholesterol 20 mg, Sodium 220 mg, Carbohydrate 38 g (Fiber 2 g, Sugars 11 g), Protein 3 g.
Tips
Bananas too ripe? Simply freeze them, unpeeled, so you can make this recipe on demand. Defrost before using