Blueberry Banana Muffins

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Blueberry Banana 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!
Serves: 6-10 muffins
Dry Ingredients:
  • ½ cup Maskal Teff® ivory flour
  • ½ cup oat flour
  • ½ cup almond flour
  • 1 teaspoon 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
  • 1 block cream cheese
  • ½ cup maple syrup
  • ½ teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 tablespoon coconut oil
  • ½ cup dried banana chips
  • ¼ cup coconut sugar
  • ¼ cup walnuts
  • ¼ cup shredded coconut
  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!

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