These Gluten Free Blueberry Muffins have a really nice texture. They are so soft and moist, and they are brimming with sweet banana flavor. They are perfect! The blueberries add extra sweetness.
They definitely don’t have that typical grain-free muffin texture! I am very pleased with the result how they came out.
Tips for a successful gluten free baking;
- The gluten-free baked goods should not cool too long in their mold. They can become soggy. Remove from pan and cool on a wire rack.
- The xanthan gum is a common ingredient in gluten-free foods. Use the recommended amounts. Too much xanthan gum gives a result too dense. Not enough of xanthan gum gives lumpy results.
- Many gluten free recipes require more than one type of flour. The gluten-free flours contain different proportions of protein and starch, in addition to a variety of flavors. By combining several types of flour, maximizes the texture and taste of the product.
- The Gluten free baked goods are best fresh. They tend to dry and densify if stored too long.
- Some recipes recommend letting the dough rest for 10-20 minutes before cooking. This allows the baking powder baking soda to raise the dough.
- 1-3/4 cups Gluten Free baking mix
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup mashed banana (about 3 bananas)
- 1 teaspoon vanilla
- 4 tablespoons melted coconut oil
- ½ cup brown sugar
- 2 eggs, beaten
- ¾ cup blueberries
- Preheat oven to 350 and prepare a 12-cup muffin tin with papers or cooking spray.
- In a large bowl mix together gluten free baking mix, baking powder, baking soda, and salt.
- In a medium bowl, mash the bananas, then whisk in vanilla, coconut oil, sugar and eggs. Pour the wet ingredients into the bowl with the dry ingredients and use a wooden spoon to mix until combined.
- Fold in blueberries and scoop batter into 12 muffin cups.
- Bake 20 minutes or until a toothpick comes out clean.
Adapted from Love and Lemons