Beth’s Banana Blueberry Gluten-Free Muffins
(Super easy to make vegan!)
2 cups Pamela’s Pancake and Baking mix (best GF mix out there!)
3/4 teaspoon of baking soda
3/4 teaspoon of baking powder
1/2 teaspoon of salt
Big ol’ dashes of cinnamon and ginger
Medium dashes of cloves and nutmeg
4 bananas, mashed
1/4 cup brown sugar
1/2 cup applesauce
1 egg
1/3 cup of melted butter or veg oil
heaping cup frozen or fresh blueberries
Preheat oven to 375 degrees F. Mash bananas. Beat together the bananas, sugar, applesauce, egg and melted butter or oil. Sift the flour, baking soda, baking powder, salt and spices. Stir until moistened. Mix in blueberries. Lightly grease muffin tin. Scoop batter into muffin tin by 1/3 cup for large or heaping Tablespoon for mini. Bake in preheated oven for 20 to 22 minutes for large or 16min for mini. Cool for 15 min and then gently run a table knife around the edges of the cups and lever them out onto the cooling wrack.
