Breakfast/Brunch · Corn-Free · Dairy-Free · Gluten-Free · Peanut-Free · Soy-Free ·Oct 19, 2021

Blueberry Banana Muffins

Name: Blueberry Banana Muffins
Yield: 12
Ingredients: 1¾ cups Pamela's Baking &amp; Pancake Mix; ¼ teaspoon cinnamon; ¼ teaspoon salt; 1 cup mashed banana (about 3 bananas); ½ teaspoon vanilla; 4 tablespoons melted coconut oil; ½ cup raw cane sugar; 2 eggs, beaten; ½ cup blueberries

Sweet and banana-ey…everything you’d want in a muffin, gluten-free or not. Add blueberries, chopped walnuts, or even chocolate chips. Recipe and photo by Love & Lemons.

Blueberry Banana Muffins

Rated 3.6 stars by 60 users

Servings

12 muffins

Sweet and banana-ey…everything you’d want in a muffin, gluten-free or not. Add blueberries, chopped walnuts, or even chocolate chips. Recipe and photo by Love & Lemons.

Ingredients

1¾ cups Pamela's Baking & Pancake Mix
¼ teaspoon cinnamon
¼ teaspoon salt
1 cup mashed banana (about 3 bananas)
½ teaspoon vanilla
4 tablespoons melted coconut oil
½ cup raw cane sugar
2 eggs, beaten
½ cup blueberries

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Directions

Preheat oven to 350 and prepare a 12-cup muffin tin with papers or cooking spray.
In a large bowl mix together Pamela’s Baking Mix, cinnamon and salt.
In a medium bowl, mash the bananas, then whisk in vanilla, coconut oil, sugar and eggs. Pour the wet ingredients into the bowl with the dry ingredients and use a wooden spoon or spatula to mix until combined.
Fold in blueberries and scoop batter into 12 muffin cups. (I use a ¼ cup measuring cup)
Bake 16-20 minutes or until a toothpick comes out clean.

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Blueberry Banana Muffins

Blueberry Banana Muffins

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