My new favorite gluten-free muffin. And relatively low in processed sugar - it's not a super sweet muffin.
I love baking with almond meal/flour - skins on or blanched - it doesn't matter to me. I use both. If I'm making a cake and I want it to be a little lighter texture, I tend to use the blanched. For cookies, or anything more substantial, the regular skin-on works great (even for Macarons!). The Almond Meal from Trader Joe's is a great deal - cheaper even than buying almonds and grinding them up in the processor.
I like to make a batch of these and stick them in the freezer (making sure to get all the air out of the freezer bag). I take out one each day for a snack, let it thaw for a while, and then pop it in the microwave for about 10 seconds, for that 'just baked' taste. Works every time. They are moist and delicious.
OK - I confess. sometimes I put in chocolate chips instead of blueberries. Whatever works, right?
Gluten-free Almond Banana Blueberry Muffins
- 1 1/2 cups Gluten-free flour blend (or your favorite GF blend)
- 1/2 cup plus 2 Tbs Almond Meal/flour
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 1/2 tsp Xanthan Gum
- 1 tsp Cinnamon (optional)
- 1/2 tsp Salt
- 1/2 cup Sugar (you can replace half the sugar with Erythritol or Splenda)
- 1 1/2 cups smashed RIPE bananas (approx 3 medium)
- 1/4 cup plain yogurt (I use 2% Greek yogurt, but any will do)
- 2 large eggs, slightly beaten
- 6 Tbs butter, melted and slightly cooled
- 2 tsp Almond extract
- 1/2 to 1 cup blueberries (or whatever fruit or chocolate you want to add)
Preheat the oven to 350 degrees. Line 12+ muffin tins with paper liners.
- Whisk dry ingredients in a large bowl. Set aside.
- In a medium bowl, combine smashed bananas, yogurt, eggs, melted butter, and almond extract.
- Add wet ingredients to dry and mix gently to just combine.
- At this point, you can gently fold in the blueberries, or, you can see what I do in step 6
- Fill muffin tins pretty full (an ice cream scoop is great for this). If you have too much batter for 12 muffin tins, break out another tin and make a couple more.
- If you didn't fold your blueberries into the batter in step 4, poke 4 or 5 blueberries into the batter of each muffin with a knife. Is that weird? I do it because this way the muffins don't sink to the bottom or break down from the folding and give me messy blue-colored muffins (although you might like them that way!). This gives me a muffin with whole blueberries throughout.
- Bake for approximately 20 - 25 minutes or until toothpick comes out clean.
- Remove muffins from tins to cooling rack.