inspired by Audrey from Mama Knows Gluten Free

Ingredients

• 2 to 3 very ripe bananas , mashed
• 1/3 cup melted unsalted butter , or 1/3 melted coconut oil or Earth Balance butter for dairy-free option
• 1 teaspoon baking soda
• 1 1/4 cups all purpose gluten-free flour
• 1/4 cup tapioca flour
• 1/4 teaspoon xanthan gum , leave out if your flour already has it in it (or 1/2 teaspoon of psyllium husk mixed into beaten eggs and let sit for a moment)
• Pinch salt
• 1/2 cup coconut sugar , or 1/2 cup of pure maple syrup for no refined sugar option
• 1/2 teaspoon cinnamon
• 2 large eggs , beaten
• 1 teaspoon pure vanilla extract
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat the oven to 350°F
2. Use baking cup liners or cooking spray for the muffin tin.
3. In a mixing bowl, mash the ripe bananas with a fork until completely smooth.
4. Add the baking soda and stir to combine with the mashed bananas. Allow the mixture to sit for 1 to 2 minutes.
5. Stir the melted butter (or melted coconut oil for dairy-free) into the mashed bananas.
6. Stir in the sugar (or pure maple syrup), salt, beaten eggs (with psyllium husk if using), and pure vanilla extract.
7. Mix in the flour, cinnamon and xanthan gum (leave out the xanthan gum if your flour already has it or using psyllium husk).
8. Gently stir in blueberries.
9. Scoop the batter into baking cups lined/cooking sprayed muffin tin. I used a 1/4 measuring cup.
10. Bake for 15-20 minutes at 350 ° F, or until a tester inserted into the center comes out clean. Please watch your oven because all ovens are different.
11. Allow the muffins to cool.
12. Enjoy!
13. Store in an airtight container.

Tips:

• Always bake with ingredients that are at room temperature, this will help especially when using coconut oil.
• Silicone baking cups are a easy reusable tool in the kitchen.
• Store in an air-tight container.