Recipes
Georgia's Blueberry Muffins (gluten free, dairy free, egg free, soy free, cane sugar free)
By: Laura H
My client is gluten free, dairy free, egg free, soy free, cane sugar free
Details
- Prep Time:
10 min - Cook Time:
30 min - Ready In:
40 min
Servings: 12 servings
Ingredients
- 1 cup mashed banana
- 1/2 cup apple sauce
- 1/2 cup Almond Milk(or what you can have)
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 1/2 cups all purpose GF flour
- 1 container ricera yogurt
- 1/3 cup GF Oats
- 1 bag Frozen Blueberries (I use the Georgia kind since they are smaller and more flavorful)
- 2 tablespoons sunflower oil(or what you can use)
Directions
- mash banana, add all other ingredients up to blue berries. I find it is best to keep the blueberries in the freezer until you add them.
- When ingredients are mixed add blueberries.
- Measure into paper baking cup lined muffin tin. Should roughly be 1/3 of a cup.
- Bake for 30 min at 375' or until slightly golden. Cool in tin.
How big is a ricera yogurt container, if one wants to use a different brand? Also, what's in the GF flour and if it contains rice or soy are there safe substitutions? I can use nut meals and amaranth.
If you can't eat oats, one idea is Quinoa flakes in their place. I've done that in many recipes, but not this one - so it would be an experiment :)
I was so excited to see this recipe, but very disappointed in the way the muffins turned out. I cooked them an extra 25 min., but they were still very gooey on the inside. Any suggestions? I've really been craving a good blueberry muffin!