- Prep Time: 13 minutes
- Cook Time: 17 minutes
- Total Time: 30 minutes
- Yield: 12 muffings
- Category: breakfast
- Method: oven
- Cuisine: american
- Diet: Gluten Free
- Prep Time: 13 minutes
- Cook Time: 17 minutes
- Total Time: 30 minutes
- Yield: 12 muffings
- Category: breakfast
- Method: oven
- Cuisine: american
- Diet: Gluten Free
Ingredients
- 3 ripe bananas (about 1 1/4 cups)
- 2 eggs
- 1/3 cup coconut oil, melted
- 2/3 cup sugar (coconut, brown sugar, or white sugar
- 2 teaspoons vanilla extract
- 3/4 teaspoon baking soda
- 1 cup corn flour
- 3/4 cup gluten free flour (We used Bob’s 1 to 1 Baking Flour!)
- 1/2 cup greek yogurt
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 425°F and line a muffin tin with 12 cupcake liners. Set aside.
- In a large mixing bowl use a fork to mash the ripe bananas up. Add the eggs and coconut oil and mix well. Add the greek yogurt, sugar and vanilla extract and whisk to combine.
- In a separate bowl mix together the baking soda, corn flour, gluten free flour, and salt. Pour the dry ingredients into the wet and fold until combined.
- Last, fold in the blueberries.
- Use a large cookies scoop or a 1/4 cup measure to divide the batter evenly between the 12 cups. Bake at 425°F for 5 minutes. After 5 minutes reduce the heat to 375°F and bake for 10 to 12 more minutes or until the cupcakes spring back to the touch.
- Allow to cool before eating!
Keywords: summer muffins, gluten free muffins, blueberry banana muffins, banana corn bread muffins
