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Healthy Gluten Free Blueberry Muffins are here!
It’s incredible how fast the summer came and went, no? We had an action-packed summer. We took Caro to Sesame Place (bless your heart if you’ve gone more than once, btw), Philly, the Coney Island Aquarium, she was all over the place. She had so much fun you’d think she’d reward us with NO MORE TEMPER TANTRUMS, right? Nope…still happening!
Anyway, NYC Schools start classes today and we want to wish all the littles (and not so littles) a happy and successful year! GOOD LUCK!
Joe is dropping Caro off at school today. Unfortunately, I have to miss her first day and head to work. Huge *sigh* #thestrugglesofworkingparents – it’s days like today that I wish I had more flexibility in my schedule but those days will come!
Don’t worry this isn’t turning into a sad post, HA! It’s quite the opposite – it’s a happy post b/c I get to share this AMAZING recipe with you! 🙂
I made these DE-LICIOUS, Healthy and Gluten Free Blueberry Muffins over the weekend and froze them. Thawed them out yesterday and boom…they were fresher than fresh this AM! I packed one in Caro’s lunch box, Joe had a few and I took some to work – everybody wins!
They are the perfect amount of sweet without being too sweet, healthy and most importantly, easy to make! We hope you like them.
BTW – how did you guys like our last post? Were the recipes helpful? Have you made them? if so, don’t forget to share your thoughts, comments, and pictures if you have them by tagging us on INSTAGRAM or FACEBOOK
Ok – here’s the recipe! Happy Baking, guys!
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2 ripe bananas, mashed
¼ cup maple syrup
2 large eggs
2 teaspoons vanilla extract
½ teaspoon salt
¼ cup applesauce
1 teaspoon baking powder
2 cups gluten-free oat flour
1 cup fresh blueberries
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- Preheat the oven to 400°F. Line a muffin tin with 12 muffin liners and spray with coconut oil cooking spray.
- In a large bowl, whisk the eggs. Add the mashed bananas, maple syrup, vanilla extract, salt, and applesauce and combine. Then mix in the baking powder and oat flour.
- Gently fold in blueberries, then scoop spoonfuls of the batter evenly into the prepared muffin liners.
- Bake for 5 minutes at 400°, then turn the heat down to 350° and bake for an additional 18 minutes.
- Let cool before serving.
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