A couple of weeks ago I made some gluten-free, egg-free banana and candied walnut muffins that were absolutely divine, but for some reason I kept forgetting to buy walnuts last week and had to change the recipe to blueberry muffins. Another favorite muffin recipe was born!
Gluten-free Egg-free Blueberry Muffins
1/2 cup butter
1/2 cup sugar
Egg Substitute (2 tablespoons of ground flaxseed dissolved into 6 tablespoon of warm water)
1 teaspoon vanilla extract
1/2 cup yogurt
1 cup mashed bananas (2)
1 1/2 cups of Jules Gluten Free Flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
3 tablespoons flaxseed
1 1/2 cups frozen blueberries
Preheat oven to 350ºF (static) or 325ºF (convection).
Oil or line muffin cups and set aside (makes approximately 16 muffins).
Cream the butter and sugar until the mixture is light and fluffy. Add the egg substitute and vanilla and beat well. Mix in yogurt and banana until well blended. In a separate bowl, whisk together all the dry ingredients then add gradually into the wet mixture until thoroughly mixed. Lastly, gently stir in the blueberries. Spoon the batter into the muffin tins, filling two-thirds full. Bake for 30 minutes or until lightly browned. Cool before removing from tins.
Makes approximately 16 muffins.
Recipe adapted from Jules Gluten Free.