Ingredients
Scale
- 2 very ripe bananas, mashed
- 1/2 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup gluten free flour blend
- 1/2 cup ground flax meal
- 2 teaspoons baking powder
- 1 1/4 teaspoon salt
- 1 heaping teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1 cup gluten free oats
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350F. Generously grease a 6 muffin pan and set aside.
- Whisk together the bananas, brown sugar, egg and vanilla extract in a large mixing bowl. Combine until smooth and there are very little banana bumps.
- In another bowl, combine the flour blend, flax meal, baking powder, salt, cinnamon, baking soda and oats.
- Gently fold in the dry ingredients into the banana mixture until just combine. Fold in the blueberries.
- Spoon the batter evenly into the prepared muffin cups.
- Bake for 18 minutes or until a toothpick comes out clean when inserted into the center. Remove from the oven and let cool for 5 minutes before removing from the muffin tin.
- Prep Time: 5
- Cook Time: 20
- Category: baking
- Method: oven
- Cuisine: breakfast