Description
These wholesome, gluten-free muffins combine the natural sweetness of ripe bananas with a vibrant pop of tart blueberries and the buttery crunch of toasted pecans. Perfectly moist and satisfying, they are an ideal grab-and-go breakfast or a comforting afternoon snack. With a simple one-bowl mixing method, these bakery-quality treats are easy to whip up and offer a delightful balance of warm cinnamon notes and jammy fruit flavors that the whole family will love.
Ingredients
1 cup Gluten-Free 1-to-1 Flour Blend
3 large ripe bananas, mashed
1/2 cup brown sugar
1/4 cup melted coconut oil
1 large egg
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup fresh blueberries
1/2 cup chopped pecans, toasted
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the mashed bananas, melted coconut oil, egg, and brown sugar until smooth.
Stir in the gluten-free flour blend, cinnamon, and baking soda until just combined.
Gently fold in the fresh blueberries and toasted pecans.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month. To keep them extra moist, ensure you measure the gluten-free flour using the spoon-and-level method. You can substitute pecans for walnuts if preferred.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg