These muffins are great for snacks, breakfast, or dessert. This recipe was inspired by my sister Genevieve Sherrow's recipe "The Blue-est Muffins" in her gluten-free cookbook called Gluten Free Warrior.
1 1/2 c gluten free flour blend
2/3 c sugar
1/2 tsp baking soda
1/4 tsp sea salt
2 T olive oil
1 egg
1 c milk with the juice of 1/2 of a lemon
1 banana diced
1/2 c blueberries
Preheat oven to 350˚F. Grease muffin trays or fill with parchment paper cups. Mix dry ingredients together in a medium bowl. Combine wet ingredients in a separate bowl except for the fruit. Then add the wet mixture to the dry mixture. Next fold in the blueberries and banana. Pour into muffin tins about 1/4 cup per muffin. Bake for 20 minutes or until tops are golden brown.
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