Since my husband and I have had to change our diet, I have been looking for heart healthy gluten free desserts. And since we are cutting back on the volume of sweets we have been eating, I thought muffins would be a good way to control portions.
I came across this recipe for Gluten free banana blueberry muffins and I thought I would give them a try. As always, I put my own spin on it.
- 2 ripe bananas, mashed
- ¼ cup butter, melted
- ¼ cup milk
- 2 eggs
- 1 tsp vanilla
- 1 ½ cups gluten free Bisquick
- ½ cup brown sugar, firmly packed
- ½ tsp cinnamon
- 1 cup blueberries
- TO SPRINKLE ON TOP:
- ¼ cup sugar
- ¼ tsp cinnamon
- coarse decorating sugar (optional for additional sparkle on top)
Of course, the bananas you buy in the market are usually green. Not wanting the fresh blueberries to go bad, I looked online for a way to ripen bananas. Here are some ways you can do this. I opted for the microwave method:
Take a fork or sharp knife and completely poke through the skin of the peel a couple of times on all sides. Place the banana in the microwave for 30 seconds. Let cool slightly and check if desired softness is met. If not, microwave for an additional 30 seconds. Continue this process until desired ripeness is obtained.
I microwaved two medium bananas for about 30 seconds. I probably could have done them for a bit longer, but they were soft enough to mash.
I used grape seed oil in place of the butter. I did not sprinkle cinnamon or sugar on top. I used dairy free milk also.
The recipe does not specify what size bananas to use. I used two medium. I used fresh blueberries. You could probably use frozen, but thaw and drain first.
Preheat the oven to 350°F (or 175 °C) and line a muffin pan with 12 paper liners.
- Stir together the cinnamon and sugar that will be used to sprinkle on top.
- In a large bowl stir together the mashed bananas, melted butter, milk, eggs and vanilla until thoroughly combined then set it aside.
- In another bowl stir together the Bisquick, brown sugar and cinnamon. Add the dry ingredients to the wet ingredients and using a rubber spatula stir the wet and dry ingredients together until well combined. The batter should be pretty thick.
- Stir in the fresh blueberries until they are evenly dispersed throughout the batter then evenly divide the batter among the twelve paper liners.
- Sprinkle each muffin with the cinnamon sugar mixture and bake them for 24 minutes or until a toothpick inserted comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before removing them to cool completely on a baking rack.
I followed the instructions pretty much as written. The batter is really thick as indicated. Do not thin out the batter. I did not use paper liners. I greased the muffin tin with cooking spray. I did not use the cinnamon sugar topping.
I baked the muffins for the time specified. I waited ten minutes, then removed them from the muffin tin to a rack to cool.
Of course, I had to taste one! They are really good! Not overly sweet, and small enough for a snack or breakfast.
If you try making these, let me know how they turn out.