Banana-Blueberry Muffins

I’ve made these several times and they are always a hit with my husband and kids. I use Bob’s Red Mill 1:1 gluten free baking flour in place of both types of flour. I have used coconut oil or applesauce instead of the canola oil. And I use almondmilk + vinegar instead of buttermilk. They turn out delicious each time! They are soft and moist. Sometimes I don’t have quite enough ripe bananas so I add a little applesauce for sweetness. I always use parchment paper muffin liners because most gluten free baked goods stick to the paper or pan.

Nice!

Great!

delicious!

Love this recipe

Thank You

i'm no baker but had most of these ingredients only thing i didn't have was the whole wheat pastry flour so i sub complete buttermilk pancake mix.they came out great.only thing i would do next time is add more cinnamon

Aww

cool

I made these with melted coconut oil instead of canola oil. I also added a huge fistful each of crasins and also chopped walnuts. I greased the pan heavily with more coconut oil and these turned out INCREDIBLE. They're incredibly soft and hold their shape. Moist, too. They popped out of the tins easily and the spices given in the recipe are perfect. Huge hit with my roommates. Made 19 muffins. Thanks for posting.

This is a very forgiving recipe. I've made it a few times and each time there's always more bananas than called for, but somehow the muffins always come out tasting good. I top them with cinnamon sugar for the nice sweet crunch.

So good they were gone! I read previous reviews and greased my muffin pan liberally with cooking spray and had no problem with sticking. (I did not use those paper liners) They were really tasty, the perfect balance of all flavors - so much so that they caused a squabble. (SOMEONE ate the last two muffins without saving one for the other member of the household!) Pros: Taste too good to be healthy!

its marvellous. I modified some of the ingredients eg, grounded rolled oats to replace all purpose flour, olive oil for canola oil, no nutmeg powder. It still taste wonderful & feel more healthier ^_^

So Yummy! So delicious! I made the following modifications: applesauce for the oil whole wheat flour for all-purpose flour and fresh milk w/ 2 tsp of vinegar for the buttermilk (didn't have buttermilk on hand. These were so moist and delicious. Did not stick to the pan as all the muffins I have ever made have. These will be my go-to blueberry muffins. Pros: Easy, Healthy & Yummy! Cons: Fresh blueberries stain fingers!

So Yummy!So delicious! I made the following modifications:applesauce for the oilwhole wheat flour for all-purpose flourand fresh milk w/ 2 tsp of vinegar for the buttermilk (didn't have buttermilk on hand.These were so moist and delicious. Did not stick to the pan as all the muffins I have ever made have. These will be my go-to blueberry muffins.Pros: Easy, Healthy & Yummy!Cons: Fresh blueberries stain fingers!

Yum! Very tasty muffins. I didn't have just blueberries, so I added a mixture of frozen blueberries, raspberries, and blackberries, and it worked out just fine. I also added some chia seeds. Fill the muffin tins to the very top; you will definitely still have some extra.

I will definitely make these again! They looked good when I took them out of the oven and they were definitely tasty! I used 1/2 cup of egg beaters and doubled up on the cinnamon.

These muffins are freakin awsome! My husband and 4 yr old son loved these muffins.