Post number 100! Now that is something to celebrate. I never could have imagined that a year ago I would be embarking upon a journey that included doing my own personal All Natural Cooking web blog. I must admit that it has been more complex than I could have ever envisioned, but also rewarding. I have discovered more about cooking and realized that there is a whole lot more to discover. Some recipes have failed, others tweaked, and several enjoyed.
This recipe is the Gluten-Free, Dairy-Free Banana Blueberry Muffin version of the last post, which was the All Natural Banana Blueberry Muffins. This recipe leaves my taste buds fulfilled. It is moist and results in me desiring seconds and thirds. That makes this recipe a keeper for a long time, especially when I am craving blueberry muffins.
Gluten-Free, Dairy-Free Banana Blueberry Muffins
1 1/2 cups Gluten-Free Flour Blend
1/3 organic cane sugar
1 1/2 tsp aluminum-free baking powder
2 tsp guar gum
2 large ripe bananas or 3 small ripe bananas
1/2 cup olive oil
1/4 cup coconut milk
1/2-3/4 cup frozen blueberries (amount depends on how many blueberries you like)
In a bowl, thaw the blueberries until soft. In a mixing bowl, smash the bananas. Add the egg, olive oil, and coconut milk. Mix well.