Jeri Mills M.D.

Gluten-Free Banana Blueberry Muffins- recipe

Gluten-Free Banana Blueberry Muffins
2 eggs
2 tablespoons corn oil
2 tablespoons brown sugar
1 teaspoon vanilla
4 ripe bananas mashed
2 tablespoons Better Batter GF flour
1 cup blanched almond flour
¼ teaspoon salt
¾ teaspoon baking soda
½ cup unsweetened dried blueberries
1 cup walnut chunks
Mix the eggs, oil, sugar, salt and vanilla together. Add the bananas and mix till well blended. Fold in the Better Batter and baking soda then mix for 2 minutes. Fold in the almond flour and mix until blended. Fold in the berries and nuts.
Line muffin tins with paper liners and put 1/3 cup of batter into each section.
Bake at 350° for 30-35 minutes
Test for doneness by inserting a dry toothpick into the center of one muffin.
Makes 12 muffins

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