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Gluten-Free Blueberry Banana Muffins

Author:

/

Serves:

6-10 muffins

Author:

Serves:

6-10 muffins

These delicious gluten free muffins are perfect for when you have too many ripening bananas. Decadently iced with maple cream cheese frosting, and a sweet banana crumble for a little crunch. They stay fresh for a few days, so you can frost them to serve. If you like you can swap out the blueberries for raspberries!

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Instructions

  1. Preheat the oven to 375°F and grease muffin pan (makes 6 large muffins, 8-10 smaller muffins).
  2. Mix dry ingredients in a medium size bowl.
  3. Whisk wet ingredients, except the blueberries, in a separate bowl until well combined.
  4. Fold wet ingredients into the dry ingredient bowl just until combined – do not over mix.
  5. Stir in the blueberries and spoon into prepared muffin tins, filling to just under the rim top.
  6. Bake for 35-40 minutes. If your muffins are larger they will need 40 minutes.
  7. While the muffins are baking, whip up the frosting. Put all ingredients in a medium bowl and use a hand held beater to make a smooth topping.
  8. To make the crumble, pulse all ingredients in a food processor until you have a coarse crumble.
  9. Allow muffins to cool in the tray – they will be easier to remove when they have cooled down. Frost generously with maple cream cheese and garnish with banana crumble!
Gluten-Free Blueberry Banana Muffins with bowl of batter and other ingredients

Ingredients

Dry Ingredients

Maskal Teff Flour

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  • ½ cup Maskal Teff® ivory flour
  • ½ cup oat flour
  • ½ cup almond flour
  • 1 teaspoon gluten-free baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon cardamom

Wet Ingredients

  • 3 bananas, mashed
  • 1 teaspoon vanilla
  • 2 eggs
  • ¼ cup maple syrup
  • ¼ cup coconut oil
  • ½ cup almond milk
  • 1 teaspoon apple cider vinegar
  • ½ cup blueberries

Frosting

  • 1 block cream cheese
  • ½ cup maple syrup
  • ½ teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 tablespoon coconut oil

Crumble

  • ½ cup dried banana chips
  • ¼ cup coconut sugar
  • ¼ cup walnuts
  • ¼ cup shredded coconut

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The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Teff is an ancient grain native to Ethiopia and Eritrea. Explore our website to learn more about teff. Learn how to make traditional injera or discover 100s of  teff recipes from breakfasts to desserts.

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