Gluten Free Blueberry Banana Muffins (updated)
A recipe from my mom.
This is a somewhat old recipe at this point and wasn't documented perfectly, so this is the closest I've got to what it was.
Ingredients:
- 1/2 cup water
- 1 teaspoon xanthan gum (Amazon)
- 1 teaspoon potato starch
- 1/2 cup maple syrup
- 2 bananas
- 1/2 cup avacado oil (Amazon)
- 1/2 teaspoon salt or Celtic sea salt (Amazon or Amazon)
- 1 teaspoon cinnamon
- 2 cups King Arthur Gluten Free Measure for Measure Flour (Amazon)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon vinegar (if you don't have an apple allergy, Costco or Costco, otherwise use regular vinegar)
- 1/3 cup vanilla coconut milk
- 1/2 large package of instant vanilla pudding (Amazon)
- 2 cups frozen blueberries
- Spray avacado oil
Dishes you'll have to wash:
- Measuring cups and spoons
- Bowl for full mix
- Silicone muffin tin
Instructions:
- Mix all ingredients together.
- Place muffin cups into silicone muffin tray (helps them cook better to not have the batter in contact with the silicone).
- Spray avacado oil on the paper muffin cups to keep the batter from sticking.
- Spoon a bit of batter into each one.
- Bake at 375 degrees for 15-20 minutes.
Changes made 2026-06-09: replaced chia flour with xanthan gum and potato starch, replaced honey with maple syrup, specify Celtic sea salt, use muffin cups, spray oil, and bake temperature.
