These Dairy Free Blueberry Muffins are the perfect healthy treat for when you're craving something sweet! They have a crispy golden-brown top, a super moist and fluffy center, and they're naturally sweetened with bananas! Plus, they only take about 10 minutes to make, and only require a few simple ingredients. (Great option for kids!!)
1CupFrozen BlueberriesFrozen blueberries work best with this recipe, but you can sub with fresh!
Instructions
Preparing the Muffin Batter
Start by adding cassava flour, coconut flour, baking soda, and salt into a small mixing bowl. Use a whisk to blend until fully combined.
Next, add eggs, mashed banana, coconut milk, and vanilla extract into a bowl. Whisk together or use a hand mixer to blend. (Don't over mix.)
Then pour the dry mixture into the wet mixture, and stir together or combine with a hand mixer. (It will thicken up as the flours absorb.)
Fold in the blueberries, and set aside while you prepare the muffin tins.
Preparing to Bake
If you're using muffin liners, I suggest using parchment paper muffin liners so the batter doesn't stick. If you don't have muffin liners, use coconut oil on a paper towel to wipe inside each muffin tin.
Add the muffin batter to each tin. It should fill close to the top of your muffin tins! (I like using a cookie scoop, but a spoon will work too.)
Baking
Bake at 400 degrees for 5 minutes, and then turn the oven to 350 degrees and bake for about 30 more minutes. The high temperature helps to raise the muffin tops!
You'll know they're done with the top turns a golden brown color. It's important to bake them thoroughly or else the center will be doughy!
Cooling & Removing Muffins
If you greased the pan, let the muffins cool for at least 30 minutes before trying to remove the muffins. Once they've cooled, take a sharp knife and scrape along the edges to loosen it up! Then you can use a fork to carefully pop each one out.
If you used parchment paper liners, let them sit for a couple minutes before trying to remove them from the pan. (I usually stick a fork in to pop them out.) If you leave them in for a long period of time, they will get soggy from steam. Set them on a cooling rack until they're room temperature. Enjoy!
Notes
Baking Tips
If you forgot to leave your eggs out, just add them to a small bowl, and pour over some warm water! This will speed up the process!
Don't over mix the wet mixture. Blend until it's combined, and then fold in the dry ingredients with a spatula.
My favorite way to mash banana is with a hand mixer! (Especially if I'm making a double batch.) It takes less than 30 seconds, and creates the perfect puree. You can also use a fork or potato masher!
If your bananas aren't super ripe, you can bake them at 325 degrees for a few minutes to ripen them up! (It also makes them easier to mash.)
When measuring flours, use the scoop and shake method. Scoop the flour, and shake the spoon or cup until it's even on top. Do NOT pack the flour. You can also scoop, and take a butter knife to push off the excess flour.
How to store leftovers
You can store leftover Blueberry Banana Muffins on the counter at room temperature for a few days, but to keep them fresh I would recommend keeping them in the refrigerator.You can also store them in the freezer! (My personal favorite.) Place them in an air tight back or container. To defrost, leave them in the refrigerator or out on the counter. You can also toast them or microwave them!See full post for more information and step by step photos!
