GF Blueberry banana muffins (Gluten free, no added sugar)

Gluten free, no sugar added banana blueberry muffins

We're not gluten free in my household, but it's looking better and better the more gluten free recipes I try! These are moist and delicious, lightly sweet. If you prefer your muffins sweeter, you could add 1/3 c. honey or brown sugar instead of the juice concentrate, or even just more juice concentrate and reduce the amount of milk. Also, if you have nut allergies, use cow's milk or coconut milk instead of the almond milk. 

These easily become vegan as well by omitting the eggs and adding 2 T. of chia seeds to 4-6 T water. Let them soak 5-10 minutes. It works better if you grind up the chia seeds in a coffee grinder, but I cheat and stick them in the microwave a few seconds to get the "gel action" going. I realize not everyone is as "play it by ear" as I am, so here are some official instructions I just found, along with more about the benefits of chia seeds! 

Experiment and enjoy!

Wet ingredients:

3 ripe bananas

2 eggs

¼ c. coconut oil

3 T 100% juice concentrate (apple, grape or the like)

1 t. vanilla extract

1 t. almond extract

¾ c. almond milk

Dry ingredients:

2 c. gluten free all-purpose flour with xantham gum (I used Pillsbury gluten free flour)

1 t. baking soda

2 t. baking powder

1-2 t. cinnamon

Pinch of salt

2 T. chia seeds (optional)

Mix wet ingredients well in a mixing bowl. In a separate bowl mix dry ingredients. Pour dry into wet and add add blueberries. Mix all just until combined.

Spray cooking spray in a muffin pan and fill (they will be tall!) and bake in a pre-heated 400 degree oven until lightly browned and until they test done with a toothpick. In my oven, I checked at 13 minutes and set the timer for another 2 minutes, which was just right! Makes 12.

Nutritional info:
12 servings- each muffin has:
173 calories
6g fat
2 .5g fiber
27g carbohydrates
3 .7g protein

28mg sodium (omitting pinch of salt)

99mg potassium