Perfect for the lunch box or as a treat for afternoon tea.

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Banana & Blueberry Gluten Free Muffins
Yields12 Servings
 1 cup brown rice flour
 1 cup tapioca flour
 ½ cup ground almonds
 ½ cup sugar
 1 tsp baking soda
 ½ cup milk
 2 eggs, whisked
 75 g butter, melted
 ½ cup plain yoghurt
 2 bananas, mashed
 ¾ cup blueberries (frozen are fine).
1

Preheat oven to 200*C.

2

Sift flours, ground almonds and sugar into a bowl.

3

Dissolve baking soda in milk, and combine with eggs and melted butter.

4

Pour milk mixture, yoghurt and bananas into the bowl and gently mix until just combined. Add blueberries and fold to mix through.

5

Spoon mixture into a greased 12-muffin tin and bake for 15 minutes or until golden. Store in an air-tight container for up to a week or alternatively wrap and freeze individually.

Top Tips:

  • Makes 12 large or 24 mini muffins.
  • For ordinary muffins (not gluten-free) you can use 2 cups of standard flour in place of the flours and ground almonds in this recipe.
  • You can substitute coconut oil in place of butter if desired.

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Ingredients

 1 cup brown rice flour
 1 cup tapioca flour
 ½ cup ground almonds
 ½ cup sugar
 1 tsp baking soda
 ½ cup milk
 2 eggs, whisked
 75 g butter, melted
 ½ cup plain yoghurt
 2 bananas, mashed
 ¾ cup blueberries (frozen are fine).

Directions

1

Preheat oven to 200*C.

2

Sift flours, ground almonds and sugar into a bowl.

3

Dissolve baking soda in milk, and combine with eggs and melted butter.

4

Pour milk mixture, yoghurt and bananas into the bowl and gently mix until just combined. Add blueberries and fold to mix through.

5

Spoon mixture into a greased 12-muffin tin and bake for 15 minutes or until golden. Store in an air-tight container for up to a week or alternatively wrap and freeze individually.

Banana & Blueberry Gluten Free Muffins