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BANANA BLUEBERRY MUFFINS
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.
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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