Blueberry muffins have always been my favorite kind of muffin. Maybe it’s because I grew up in the land of blueberries, where everyone could go for a short walk and find wild blueberries in their backyard. Or maybe, it’s because they’re just plain awesome.
I love experimenting with gluten free baking, mainly for the challenge. It’s not always easy to get things to turn out the way you want. Over the years, I’ve had baked goods turn out rock hard and inedible, muffins that didn’t rise, and breads that crumbled immediately. One good thing about crumbly bread, is that you can blend it up into breadcrumbs for other recipes without wasting anything. And the rock hard food could be used as a paperweight or a dog toy, I think.
These muffins took a few tries to get them the way I wanted. I recommend letting them sit in the muffin pan after removing them from the oven until they are completely cooled. They taste even better the next day too!
Blueberry Banana Muffins
(Gluten Free, Dairy Free)
- 1 cup Buckwheat Flour
- ½ cup raw Almonds, ground into flour
- ¼ cup White Rice Flour
- ½ cup Tapioca Starch
- ½ cup Coconut Sugar
- 2 tsp Baking Powder
- 2 tsp Baking Soda
- ½ tsp Salt
- 2 Eggs
- 2 Bananas
- 1 cup Applesauce
- ½ cup Almond Milk
- ¼ cup Sunflower Oil
- 2 tsp Vanilla
- 1 cup Blueberries
- Begin by blending your almonds into a flour. I find it easiest to put all of the dry ingredients in the food processor together and blend until the almonds are broken down.
- Mix all dry ingredients in a bowl. Then combine the bananas, applesauce, milk, oil and vanilla in the food processor and blend until smooth. Add the eggs and pulse a few times until mixed in.
- Add the wet ingredients to the dry, then mix. Fold in the blueberries. Divide evenly among 12 muffin liners. The batter should come right to the top.
- Bake in 350°F oven for 25 minutes or until toothpick comes out clean. Remove from the oven and let cool in the pan. If you remove them from the pan too soon, they might be wet in the middle.