Gluten Free Blueberry Banana Muffins

This weekend was perfect for a picnic breakfast with our triplet friends!  It got up into the mid 90s here on Saturday so we decided that spending the morning hours outside would be best.  We had lots of fun and ate lots of yummy treats!  These blueberry banana muffins were delicious, gluten free, dairy free, egg free, soy free, and refined sugar free!  My diet is very restricted these days...

Blueberry Banana Muffins

Adapted from Rhian's Recipes

Yield: 12 muffins

Ingredients

• 1/4 cup coconut oil
• 1 cup dairy free milk (I used So Delicious Organic Almond Milk with Cashew)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• 1 ¼ cups almond meal
• 1 ¼ cups all purpose gluten free baking flour (I used Bob’s Red Mill)
• 2 T flaxseed meal (I used Carrington Farms flax/hemp blend)
• 2 tsp baking powder
• ¼ tsp baking soda
• 1 medium banana, diced
• 1 cup blueberries

Directions

1. Preheat oven to 350 degrees F.
2.  Melt coconut oil in a large microwave-safe bowl in the microwave (or melt in any microwave-safe dish, then add to a large mixing bowl).
3. Add the milk, maple syrup, vanilla extract, salt, and almond meal to the same bowl.  Stir.
4. Add the all purpose baking flour, flaxseed meal, baking powder, and baking soda to the bowl.  Stir.  If the batter looks too dry/thick, add in a bit more milk.  It should be pretty thick though (see picture below).
   
5. Fold in the diced banana and blueberries.
6. Transfer the mixture between 12 muffin tins (each muffin cup should be filled just about to the top).  Either grease the tin or use baking cups - I use these parchment paper ones and they're great!
7. Bake in the oven for 20 minutes, or until a toothpick comes out clean.

Nutrition Facts Per Muffin (for the ingredients I used)

Calories	Carbs	Fat	Protein
187	21 g	11 g	3.5 g

-Brought to you from Erin's Kitchen