These gluten free banana berry muffins are super moist, refined sugar free and high in fibre. Made with ripe banana, buttermilk and oats for perfectly plump and soft muffins. Eat your muffins warm with coconut or greek yoghurt for breakfast or have as they come as an afternoon pick me up.
The ingredients
These gluten free banana berry muffins are extra moist thanks to the mashed banana and buttermilk. The buttermilk reacts with the bicarbonate of soda giving rise to plump, picture perfect mushroom topped muffins.
I’ve added in porridge oats for some extra fibre. Not only do the oats add texture to the muffins, the added fibre also helps prevent a spike in blood sugar. So you can have your sweet treat without the dreaded afternoon slump!
The method
Make your own buttermilk by adding the lemon juice to the milk and set aside for a couple of minutes to activate. Next mix all the dry ingredients in a large mixing bowl. Don’t worry about grinding your oats; rolled oats are sufficient and will add some texture to your muffins.
In a second bowl mash your banana to a liquid pulpy consistency. Whisk in the egg, buttermilk and oil. Make a well in the centre of your dry ingredients and add the wet ingredients. Mix until all the ingredients are just combined; there may be a speck or 2 of flour left.
Roll your blueberries in a pinch of flour to stop the colour from bleeding during baking. Add to your muffin mixture and quickly stir through. Scoop out into your muffin liners and bake for 16-18 minutes at 200/ 180C fan or until golden on top.
What makes a muffin healthy?
These muffins are refined sugar free with the use of ripe banana, coconut sugar and blueberries making for a naturally sweetened, fruity affair. I’ve used frozen blueberries in this recipe as I’m attempting to reduce my food waste and always seemed to have a glut of berries that would go off before I could get through them. So the obvious answer was to freeze them! If you want your muffins to look a bit ‘neater’ then use fresh blueberries rather than frozen as this will stop the colour bleeding. Personally I quite like the ‘devil may care’ look so frozen it is.
To serve
For a healthy breakfast gently warm your muffins and serve with contrasting cool coconut or greek yoghurt, or keep it traditional and devour them with a hot cup of tea.
Leave a comment and let me know how you get on making these gluten free banana berry muffins. I would love to see your creations over on instagram!
more sweet treats to try
Gluten Free Banana Berry Muffins
Ingredients
- 150 g gluten free flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 1/4 tsp xanthum gum
- 55 g coconut sugar
- 25 g rolled porridge oats gluten free
- 1 ripe banana
- 120 mls semi skimmed milk
- 1 tsp lemon juice
- 2 tbsp olive oil
- 1 egg
- 70 g frozen blueberries fresh is also suitable
- 1 tsp demerera sugar optional
- 1 tsp oats
Instructions
- Pre heat the oven to 200C / 180 fan / gas 5. Line a muffin tin with 6 muffin liners. In a large bowl, mix in the flour, oats, coconut sugar, bicarbonate of soda, baking powder and xanthum gum.
- Stir the lemon juice into the milk and set aside. Mash the banana to a pulp consistency, then whisk in the olive oil, egg and milk and lemon mixture.
- Make a well in the centre of the flour mixture and pour in the wet ingredients. Mix just until the ingredients come together. The mixture should look a bit lumpy so don’t be tempted to overmix.
- Roll the blueberries in a tbsp of flour to minimise the colour from bleeding during baking. Add to the muffin mixture and give a quick stir until they are evenly dispersed.
- Spoon the mixture out into the muffin liners until each is filled to two thirds full. Sprinkle over the oats, and if desired, demerera sugar for a sweet-crunchy finish. (see notes)
- Place in the oven and bake for 18 minutes or until golden on top.
- Remove from the oven and transfer to a wire rack to cool completely.