Description
These wholesome gluten-free muffins combine the creamy sweetness of ripe bananas with the bright, jammy burst of fresh blueberries and the earthy crunch of toasted pecans. Perfect for a cozy morning, they offer a comforting, bakery-style experience that is both nourishing and indulgent. These muffins are easy to prepare, making them a reliable staple for busy mornings when you need a moment of calm and a delicious, energy-boosting treat to start your day off right.
Ingredients
1 cup gluten-free 1-to-1 flour blend
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup granulated sugar
2 large ripe bananas, mashed
1/4 cup neutral oil or melted coconut oil
1 large egg
1/2 cup fresh blueberries
1/2 cup chopped pecans, lightly toasted
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together the gluten-free flour, baking powder, salt, and cinnamon.
In a large bowl, mash the bananas until smooth, then whisk in the sugar, oil, and egg until well combined.
Fold the dry ingredients into the wet mixture until just incorporated.
Gently fold in the fresh blueberries and toasted pecans.
Divide the batter evenly into the prepared muffin tin.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure your bananas are very ripe for the best sweetness and moisture. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 145mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg