GF Banana-Blueberry Muffins

Since giving up gluten, I’ve had a hard time finding breakfast foods.  GF oatmeal is more expensive, and less kind to my stomach, than regular oatmeal.  And they take longer to cook.   Most cereals aren’t GF (other than Chex… which is way too addicting).  I like hash browns, eggs, and bacon… but those take a long time to cook (and I’m a slug in the mornings).

Luckily, I stumbled across this recipe.  I made these muffins as an on-the-go breakfast for our holiday travels.. and even gluten-eaters enjoyed them 🙂  The hardest part is remembering to take the egg & butter out early, so they’re at room temperature.

One of the first GF cookbooks I purchased was Gluten-Free on a Shoestring, by Nicole Hunn.  And so far, it’s my favorite.  It’s full of good recipes, that I’ll actually try.  And it’s fun to read, which is pretty rare for a cookbook.  And, even better, she has a blog too… and it’s amazing.

GF Banana-Blueberry Muffins

slightly adapted from Gluten-Free on a Shoestring, page 78

Ingredients

  • 1 stick (8 tb) unsalted butter, at room temperature
  • 2/3 c sugar
  • 1 tsp pure vanilla extract
  • 1 extra-large egg, at room temperature
  • 1/2 c sour cream (not non-fat)
  • 2 medium, ripe bananas, 1 mashed & 1 diced
  • 1 1/2 c all-purpose GF flour
  • 3/4 tsp xanthan gum (omit if your GF flour has xanthan gum already)
  • 1 1/2 tsp baking powder
  • 1/4 tspp baking soda
  • 1/4 tsp kosher salt
  • 3/4 c frozen blueberries

Directions

  • Preheat oven to 350.  Grease/line a standard muffin tin & set aside
  • In a large bow, cream the butter & sugar until light & fluffy
  • Add the vanilla & egg; mix until well combined
  • Add the sour cream, and then the mashed banana; mix again until well blended
  • Add the flour, xanthan gum (if necessary), baking powder, baking soda, and salt to the wet ingredients. Reserve a few tablespoons of flour in a separate, small bowl.
  • Beat the batter until it’s thicker & elastic-y (the xanthan gum is activated)
  • Carefully fold the diced banana into the batter
  • Toss the blueberries in the reserved flour; carefully fold them into the batter
  • Divide the batter evenly among the twelve prepared muffin cups
  • Bake at 350 for 20-25 minutes (or until the muffins are brown around the edges & a toothpick inserted into the center muffin comes out mostly clean)

So far, these muffins have been pretty moist, so eat them quickly!

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