Gluten Free Blueberry Banana Oat Muffins Recipe

Blueberry Banana Oat Gluten Free Muffins Recipe

There’s something about a good, warm muffin right out of the oven that’s hard to beat. Even more so when it’s gluten-free muffins that are just as good (if not better!) than the regular version. We’ve experimented with a variety of recipes over the years but this one for gluten-free blueberry banana out muffins has been a hit on many levels: Healthy? Check. Tasty? Check. Liked (loved) by the kids? Check. Easy to make? You guessed it, check!

I’ve made these muffins with both regular unbleached flour and GF flour and you can’t tell the difference, they’re that good

If you’re gluten-free, you know how satisfying it is when you find a recipe that doesn’t taste like cardboard, isn’t loaded with sugar, and is as good (maybe better?!) than the regular version. Whip up a batch of these for weekday breakfasts or snacks, or add them to your weekend brunch selection. Whatever way you make them, I hope you enjoy them as much as our family does! PS for more GF recipes like this one, make sure to check out the blog’s Recipes page!

PPS- if you like this recipe, you’ll also love this recipe for chocolate chip banana bread, which is also amazing gluten-free

Blueberry Banana Oat Gluten Free Muffins Recipe

See below for the easy recipe for these yummy gluten-free muffins!

Ingredients

3 ripe bananas

1 egg

1 tsp vanilla extract

1/3 cup butter, melted

1/4 cup brown sugar

1 cup gluten-free flour (I used a combination of brown rice and coconut)

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

1/2 cup gluten-free oats

1 cup blueberries (fresh or frozen)

Directions

  1. Preheat oven to 350 degrees and line a muffin pan with paper liners (silicone liners also work great for these).
  2. In a large bowl, mash bananas and add the egg, vanilla extract, and melted butter. Mix until combined.
  3. In another bowl, combine all the dry ingredients and fold into the wet ingredients a  little at a time until everything is added.
  4. Stir in the blueberries until evenly distributed throughout the batter.
  5. Scoop batter into liners and bake for 20- 25 minutes (test with a toothpick to check when ready).
  6. Pop out of the oven and enjoy!

Blueberry Banana Oat Gluten Free Muffins Recipe

Blueberry Banana Oat Gluten Free Muffins Recipe

Blueberry Banana Oat Gluten Free Muffins Recipe

Blueberry Banana Oat Gluten Free Muffins Recipe

 

Blueberry Banana Oat Gluten Free Muffins Recipe

Blueberry Banana Oat Gluten Free Muffins Recipe

 Blueberry Banana Oat Gluten Free Muffins Recipe   

Blueberry Banana Oat Gluten Free Muffins Recipe

Blueberry Banana Oat Gluten Free Muffins Recipe

Blueberry Banana Oat Gluten Free Muffins Recipe

Blueberry Banana Oat Gluten Free Muffins Recipe

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Gluten Free Blueberry Banana Oat Muffins Recipe

 

Easy Gluten Free Apple Crumble Recipe

gluten free apple crumble recipe

Comfort food season is right around the corner and what’s better on cozy evenings than a plate of warm, yummy apple crumble? Top with some vanilla ice cream for extra decadence… yummmmm. A friend brought one over a few weeks ago and when a neighbor gave us some apples from her tree I knew exactly what I wanted to make with them. Gluten-free crumbles are an easy way to combine all the goodness of a pie without having to fret over perfecting the crust (something I’m trying to find a good gluten-free recipe for).  View Post

Gluten Free Banana Chocolate Chip Muffin Bites

 healthy gluten free banana chocolate chip muffin bites recipe

You know when you’re running out the door or packing lunches and wish you had a healthy snack to grab? These little muffin bites are perfect for that aaaaaaand for using up all those ripes bananas you’ve got hanging out in your freezer (it’s embarrassing how many I have in mine!!! I just don’t like the idea of throwing them out so I end up with half my freezer loaded with bananas waiting for me to get in the baking mood). These little bites pack a nutritional punch and are perfect for an on-the-go snack or as a healthy addition to packed lunches. View Post

Be My Valentine Sugar Cookies

  

I’m just going to put this out there: who can resist a good sugar cookie? Especially when it’s made with love and- added bonus- heart shaped? With Valentine’s Day just around the corner I thought it was a good time to bring out the heart shaped cookie cutters and whip up a batch. Ari’s favourite are these chocolate chip cookies, but sugar cookies are a close second. We did cut- outs with mini hearts for a fun extra touch and I think they turned out great.

I used this recipe , but cut it in half since it makes a lot of cookies. And even though the original recipe I shared is gluten/ dairy free, you can simply swap in unbleached flour and butter if you’d prefer the classic version (the cookies we made were gluten free but I used butter). It’s a classic recipe that’s versatile and easy to adapt, so whether you have to make some substitutions or not, they’re a crowd- pleaser! (I tried to save a few take a some more photos but they were gone in no time!).

For the recipe we used see this post: Gluten & Dairy Free Sugar Cookies

Directions

1. Once you’ve mixed your dough, divide it equally. Add red food colouring to one half and knead until it’s mixed in (or maybe go for a cute marble effect!). Roll dough to 1/8″- 1/4″ thick.

2. Using a large cookie cutter, cut out the cookies in the desired shapes.

3. For the cutouts, use a small heart- shaped cookie cutter in the centre of the large cookies and swap the centres (pink into the plain and vice- versa). You can also leave the centres empty as a cute alternative.

4. Line cookie sheets with parchment paper and place the cookies carefully on the sheets (the shapes can warp, so be careful when transferring them).

5. Bake at 400 degrees for 6- 8 minutes and allow to cool.

6. Optional: add icing & sprinkles for a fun touch.

  

Gluten Free Pull Apart Cinnamon Rolls

Who doesn’t love their house smelling of baking in the oven? This recipe is yummy. Just. Plain. Yummy. And it’s perfect to make for Christmas morning as a sweet brekkie while you open presents. I came across a recipe on Pinterest a while ago for cinnamon roll bread and thought I’d adapt it and make a few changes for GF cinnamon rolls. You can make this one of two ways: baked in a bread pan or on a baking sheet. This does make a difference and while I think the roll baked in the bread pan looked better, my taste testers (aka family) preferred the roll baked on the baking sheet (I’ve got photos below to show you how differently they turn out). I also made up two batches: a GF one (which is in the above photo) and a batch using regular flour (in the photos below). The nice thing is you don’t have to make any adjustments to the measurements between a GF and regular version, you’ll just find that they bake up differently (which is pretty much how I find these recipes always go anyways). You can prep everything ahead of time and simply pop the rolls in the oven on Christmas morning or enjoy whipping up a batch for a cozy Boxing Day snack. Either way, it’s hard to resist something that’s this cinnamon-y good!



Ingredients

For the buns
4 cups gluten free flour (I use a blend of coconut and brown rice flour- or swap for your favourite regular flour)
1/4 cup water (you may need to add a little more to achieve the dough consistency you desire)
3 tbsp sugar
1 tsp salt
1 tbsp cinnamon
1/2 tsp nutmeg
1/2 cup eggnog or milk
1 tsp vanilla extract

For the filling


6 tbsp butter, softened
1 cup brown sugar
3 tbsp cinnamon
1 tsp vanilla extract
pinch of salt

For the frosting


4 oz cream cheese, softened
1 cup icing sugar
1- 2 tbsp of milk or cream to thin (optional)
1 tsp vanilla extract

Directions

1. Preheat oven to 350 degrees. In a large bowl, mix the dry ingredients until well combined; add the eggnog/ milk, water, and vanilla extract and stir until dough has formed with no lumps (you may want to use your hands to help with this). Set dough aside.

2. Mix together the ingredients for the filling and set aside (if you find it hard to get rid of the lumps, warm over low heat until the brown sugar and butter have melted).

3. Separate the dough into two equal halves and roll into rectangles approx 1/8″ thick onto pieces of parchment paper.

4. Pour the filling over the dough and spread out evenly. Roll the dough into a log, pinching the end of the dough to the roll to hold it together. Make diagonal cuts into the dough almost all the way to the bottom.

5. Transfer the rolls to a baking sheet or into a bread pan and bake: if using a baking sheet it will take 25- 30 minutes; if using a bread pan it will take approx 40- 45 minutes. Bake until the top and edges are turning golden brown.

6. While the cinnamon rolls are baking, mix together the frosting. Add more or less milk until you get the consistency you want.

7. Remove the rolls from the oven and drizzle with the frosting (tip: keep some aside for dipping). Serve hot.

See the difference: The roll on the left was baked on the baking sheet and the roll on the right was baked in a bread pan. Both delicious, but a little different. It’s totally worth trying both methods to see which you prefer.

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