Banana Blueberry Muffins

The other day I was thinking of making banana nut muffins…short one banana.  So I added blueberries to make enough fruit.  An instant classic!

I know, they look just like a banana muffin but they have a secret inside, juicy flavorful blueberries! The streusel topping looks gorgeous and adds an extra layer of flavor.  There are walnuts in them to so you get some really great nutrients from the fruit and nuts.  You can swap the white sugar for coconut palm sugar which is very low as far as raising blood sugar; important if you are pre-diabetic as I am.   I did add an extra tbsp. of milk because of the coconut palm sugar. They come out slightly darker if you use that special sugar.  banana blueberry muffin 002

I love how healthy these muffins are and the convenience of freezing most of them for use as daily snacks.  They defrost during the morning and are ready just when I need a pick me up. It’s great how being gluten free can be so yummy and easy when you plan ahead and bake your own snack treats. I freeze all muffins I won’t eat in two days time; a zip lock freezer bag works great.

Banana Blueberry Streusel Muffins

2 cups brown rice flour mix (see below)

2/3 cup granulated coconut palm sugar or granulated sugar

1 tbsp. baking powder

1 tsp. baking soda

¾ tsp. xanthan gum

¼ tsp. salt

1/2 tsp cinnamon

¾ cup mashed bananas

1/2 cup fresh or frozen blueberries

1/3 cup chopped walnuts

2 large eggs

½ cup milk, 1 or 2 percent plus 1-2 tbsp more if using the palm sugar

½ cup canola oil

Topping: Mix the following in a bowl, make sure the butter is in tiny pebbles; use your fingertips to blend.

½ cup rolled oats

¼ cup brown sugar

2 tbsp. almond meal

1½ tbsp. butter

¼ tsp. cinnamon

——-

Directions: Heat your oven to 350 degrees, placing the rack in middle of oven.  Spray muffin pans with cooking spray.  One batch makes 14-16 muffins.  I got 16 when I made them.

Mix all dry ingredients in bowl of stand mixer or big bowl. Add fruits and walnuts; stir to coat them with dry mix.  Combine milk and oil.  Add liquids and eggs to big bowl; stir just until fully blended.  It is a very thick batter.  I like to let it stand ten minutes to allow the batter to thicken; makes a better and higher muffin.

Fill muffin pans 2/3 full.  I use a big serving spoon and fill it about half way to dump batter into each muffin space. Sprinkle the top with the topping. Press it in a bit so it won’t all flake off after baking. Bake 21-23 min until golden brown. Do not over bake or they will taste dry.  Let stand 6 or 7 minute and then remove from the pans and cool on a rack. I often use a fork to help pry them out; the streusel can get stuck on the edges to the muffin tin.  They freeze well for a few weeks, if they last that long.  Keeps in fridge (well wrapped) or an airtight cookie jar for 2-3 days.

Brown Rice Flour Mix base mix 

(This mix is the same as King Arthur’s gf blend)
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

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