Simple Blueberry Banana Muffins
The definition of simple.
I’m all about scratch made goodies — but sometimes, I just don’t always have the time or patience to whip up a custom blend of gluten free flours that create the most perfect, light, flavorful muffins that I crave for breakfasts, snacks or a sweet tooth satisfy-er.
Simple Mills is HANDS DOWN one of my fave gluten free boxed baking mixes to use when I’m short on time & want to keep my mind on nutritional quality, simple ingredients & tasty treats. Their Banana Muffin Baking Mix was the perfect base for a better-than-basic blueberry muffin! Ready in a jiff & seriously super tasty.
I love that Simple Mills keeps it… well, SIMPLE! This mix has 8 ingredients that are all easily understandable & real food! Seriously, it’s a dream come true for a busy baker like me! And I know you’ll love it too! Add in a couple extra to this mix (& tweak a couple of the provided directions) & you’ve got a muffin made in heaven… Well, it’s your kitchen, but today it’s heaven.
These muffins are…
gluten-free
dairy-free
ready in 30 minutes
& seriously SO simple!
This semi-homemade recipe is here just in time for some quick weekend baking for a brunch-y gathering or meal prepping for workday breakfasts for the week ahead!
Simple Blueberry Banana Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 12
INGREDIENTS
1 box Simple Mills Almond Flour Banana Muffin & Bread Baking Mix
1/4 c coconut oil, melted
1/2 c unsweetened almond milk
2 large eggs, whole
1 1/2 c blueberries, fresh
1/2 banana, fresh
INSTRUCTIONS
Preheat oven to 350 deg. F.
In a large mixing bowl, add baking mix, melted coconut oil, almond milk & eggs. Mix until one cohesive batter.
Gently fold in blueberries until even dispersed throughout the batter.
In a lightly greased or lined muffin tin, add 1/4 cup of batter into each well.
Slice 1/2 banana thinly & place one slice into the top of each well of muffin batter.
Bake for 15-20 minutes. *I baked mine for 17 minutes total. Time may differ based on altitude.
Remove from oven & allow to cool completely.
Remove muffins for the muffin tin & store in an airtight container in the refrigerator for a week.
NUTRITION INFO (1 MUFFIN)
Calories: 160, Fat: 8.7g, Carbohydrates: 18g, Fiber: 2.5g, Sugar: 9.5g, Added Sugar: 4g, Protein: 3.2g
xx,
mallory