Gluten Free Blueberry and banana muffins

I made these blueberry and banana muffins some time ago but I realised I’d forgotten to post the recipe so I decided to do it today.

There is a reason for why I’m posting it today and that’s because it’s my twins 10th birthday today and during my pregnancy I had a lot of blueberry and banana muffins to control my nausea. I didn’t really have a craving for them as such but found that if I had a blueberry and banana muffin in between meals I didn’t feel so nauseous. I used to make my own muffins or when I was feeling really ill my husband made them. I think he became an expert in making these muffins because I had then every day. Luckily the twins turned out fine despite me having about a thousand muffin during my pregnancy 🙂
Here they are xxx

Bananas and berries in muffins are just great idea as they make them really moist and delicious. I am a real banana fan anyway and probably eat in the region of 2-3 bananas per day. They are such a good in between meal snack and soothing for your tummy too. Blueberry and banana muffins are perhaps not quite as healthy as the banana on it’s own but still, all the fruit and berries are still in there so surely it can;t be that bad and who doesn’t need a treat once in a while…right? You can freeze these muffins and just grab one when you get that sweet craving. They taste great with a cup of tea so that’s how I will have my one this afternoon. Hope you enjoy the too x

INGREDIENTS 

• 3 large ripe bananas
• ³⁄₄ cup sugar
• 1 egg (lightly whisked)
• ¹⁄₃ cup butter (melted) or vegetable oil
• 1 cup bluberries
• 1 teaspoon baking soda
• 1 teaspoon baking powder 
• ¹⁄₂teaspoon salt
• 1 ¹⁄₂ cups gluten free flour mix

INSTRUCTIONS

1. Preheat the oven to 190 degrees C / 375 degrees F

2. Mash bananas in a large mixing bowl

3. Lightly whisk the eggs and add to the bowl followed by the sugar

4. Melt the butter and add to the mix followed by the blueberries

5. Combine all the dry ingredients and gently stir into the banana mixture

6. Pour the mixture into 12 muffin cups

7. Bake for 20 minutes or until slightly golden brown

8. Let the muffins cools on a rack

Suggestion: serve with a cup of tea.

Can be frozen in an airtight container

Enjoy!