Healthy Banana Blueberry Honey Muffins (they're gluten free!)
Ain't got muffin on these!
I love muffins because they are super easy and fast to make, they're packed with flavour, and they're the perfect snack to eat when you're on the go with your family. However, muffins are notorious for being loaded with sugar, so I often avoid making them or eating them unless I know what's in them. Dusty really loves muffins, so a few months ago I set myself a challenge to create a gluten free, refined sugar free muffin. And here they are. I am so excited to introduce my Healthy Banana Blueberry Honey Muffins.
I love these muffins because they are wholesome, satisfying and simple. They're gluten free, contain no refined sugar, and you'll feel good eating one, or three! The recipe is very easy to assemble, and the cook time is quick. Meaning, you can make, bake and be eating these deliciously healthy muffins in less than 30 minutes.
These muffins are special because they are light and silky smooth, and they are definitely not grainy, which you'll find in many muffin recipes using various gluten free flours such as oatmeal, almond meal or coconut flour. Use a very simple yet smooth general self raising gluten free flour you can find in most supermarkets,like this one. Avoid using any other gluten free flour as it won't absorb the wet ingredients properly, and the muffin won't be smooth, light and fluffy. Loaded with bananas, Settler Hives Honey and blueberries, they are best enjoyed straight out of the oven but you can also store them in a tightly sealed container in the fridge for 5 days. For longer storage, you can freeze these muffins for up to 3 months. Simply thaw and warm in the microwave. Read on for my quick, easy and Healthy Banana Blueberry Honey Muffins recipe.
Healthy Banana Blueberry Honey Gluten Free Muffins
Servings
12
Prep Time
20 minutes
Cook Time
20 minutes
These Healthy Banana Blueberry Honey Muffins are gluten free, contain no refined sugar, and you'll feel good eating them!
My recipe is very easy to assemble, and the cook time is quick. Meaning, you can make, bake and be eating these deliciously healthy muffins in less than 40 minutes.
These muffins are special because they are light and silky smooth, and they are definitely not grainy (like a lot of other gluten free muffins out there). Loaded with bananas, honey and blueberries, they are best enjoyed straight out of the oven.
Ingredients
3 bananas, mashed with a fork
2 eggs
1/2 cup greek yoghurt
1/3 cup honey (Settler Hives is our favourite)
1 tbsp vanilla extract
Pinch flaky sea salt
1 1/2 cups general self-raising gluten free flour (refer to Recipe Notes below)
1 tsp baking soda
1 cup blueberries, frozen or fresh plus extra for garnishing before baking
Directions
Preheat oven to 180C fan forced.
In a large bowl, combine mashed banana with eggs, yoghurt, honey, vanilla extract and sea salt. Stir to combine.
Fold in the flour. Add baking soda, blueberries and fold in the batter to combine. Let the batter sit for at least 10 minutes.
Grease your muffin tray, or use muffin cups. Spoon equal amounts of batter into muffin tray using a cookie scoop, or 1/4 measuring cup. There should be enough batter to make 12 muffins. Garnish the tops of the muffins with a sprinkling of blueberries.
Place in the oven and bake for 20 to 22 minutes until lightly golden in colour on top.
When ready, take the muffins out of the oven and set aside on a cooling tray. Wait for them to cool down for 5 to 10 minutes. And enjoy!
An extra note:
Make sure you preheat your oven as this will allow your muffins to stand tall. This will help the top of the muffins spring up then allow the inside of the muffin to bake.
Use a very simple yet smooth general self raising gluten free flour you can find in most supermarkets, like this one. Avoid using any other gluten free flour as it won't absorb the wet ingredients properly, and the muffin won't be smooth, light and fluffy.
When your batter is combined, make sure you let it sit for 10 minutes as instructed. This will allow the flour activate with the baking soda. The batter will be light and airy when you divide it into the muffin tray, which is exactly what you're looking for.
Use a cookie scoop or a 1/4 measuring cup to measure out the batter. This ensure you're measuring the same amount of batter into the muffin tin and that your muffins will be the same size when they bake.
