Blueberry Banana Bread Muffins - GF

Monday, December 16, 2013

A few weeks ago we bought too many bananas for us to eat.  Two of them where getting really ripe, too ripe to eat.  I've been wanting to make banana bread for a while now so it was the perfect situation.  I put them in the freezer and thats where they sat until this past weekend!

I'm not going to lie these turned out amazing!  I've never made a gluten free banana bread and I had my doubts.  I also had some doubts on the recipes I was finding as well.  I made some alterations to the recipe and instead of ending up in a disaster (like usually happens when you don't follow the directions exactly) it made it even better!

The biggest change I made was swapped some natural blueberry syrup for maple syrup.  I was considering using honey instead too but we bought the blueberry syrup on a whim thinking it would be good on gluten free pancakes or something and the blueberry won.  How could it not be good adding some blueberries to bananas?!

The blueberry syrup did not actually add that much blueberry taste which is okay but I was hoping that it was going to be a bit stronger.  If you try these on your own I recommend adding some frozen blueberries if you like that idea or someone try honey instead of a syrup and let me know how it taste!  I also added a crumble top because I thought it needed a little something extra to make it that much more special!


Banana Bread Muffins:
  • 2 very ripe bananas (thawed)
  • 1 c gluten free flour mixture
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tbsp macadamia oil (or coconut oil melted)
  • 2 eggs
  • 1/4 c syrup (I used blueberry original recipe was maple) 
  • 1 tsp vanilla extract
  • 1/3 c chopped walnuts (optional) 
Crumble Top:
  • 3/4 c gluten free flour mixture
  • 1/3 c light brown sugar
  • 3 tbsp truvia
  • pinch of salt
  • 1/4 tsp vanilla extract
  • 6 tsp unsalted butter (cold)
  1. Heat oven to 350 degrees.
  2. Oil the muffin pan by taking a paper towel with some coconut oil and covering all sides of muffin molds.
  3. Mix all of the dry ingredients in a large bowl (flour, baking soda, baking powder, salt, cinnamon, walnuts and nutmeg).  Flour mixture can be 1/4 cup coconut flour and 3/4 cup almond flour or you can use the flour mixture I always have mixed on hand found here.
  4. In a medium bowl mix all of the wet ingredients (oil, eggs, syrup, vanilla, and bananas).  Mix/Mash until it is a semi-smooth, even colored bowl of liquid-ish substance.  I just used a fork.
  5. Before you mix the wet and dry ingredients together make your crumble top if desired.
  6. Place all of the ingredients in a small bowl.  Make sure the butter is cut into chunks.
  7. With your hands mix until you get an even crumbly butter mixture.
  8. Go back to your muffin mixture and pour the wet ingredients into the dry.  Mix just enough so that all of the dry ingredients get mixed evenly into the wet.  Do not keep mixing after this point.
  9. Pour/scoop the mixture into the muffin molds.
  10. Top by sprinkling the crumble mixture on top.
  11. Bake for 30-40 min until a toothpick comes out clean.
  12. Once done I will not tell you to let it cool because we all like them hot! Cut in half, add a nice amount of butter, drizzle with some honey.
  13. Enjoy! 

You Might Also Like