1/2 cup sugar
1/2 cup butter (room temperature)
3 ripe bananas
2 large eggs
1 1/4 cup Bob’s Red Mill Biscuit & Baking Mix
2 tsp. baking soda
pinch of salt
1 tsp. cinnamon
1 cup blueberries (fresh or frozen)

Preheat oven to 350 F.

Cream butter and sugar together. Add bananas and eggs, then mix together with electric mixer.

In a separate bowl, sift the baking mix and baking soda together. Mix in the salt and cinnamon.

Add dry mix to the banana/butter mix. Once both mixes are blended together, gently fold in the blueberries.

Using a 1/4 cup, scoop batter into prepared muffin tins.

Bake for about 20 minutes.*

*time could vary depending on how full the muffin tins are. Mine were completely full, and they took about 30 minutes to bake. Next time I plan on only filling them about half way as they do rise a fair amount.

Categories: Gluten-Free
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