Banana Blueberry Muffin Recipe

Created by Paige Common
Makes 6 large muffins or 12 regular muffins

Oat crumble topping

1/2 cup gluten-free oats
2 tablespoons butter, softened (sub earth balance)
1 tablespoon brown sugar
Pinch of salt

Directions
In a bowl, mix all ingredients together until fully combined. Set aside.

Muffin Batter
1 1/2 cups reg or gluten-free flour (my favorite gluten-free flours are Cup4Cup multipurpose flour and Bob's Red Mill 1 to 1 baking flour.)
3 ripe bananas
1 egg (or egg replacer)
1/2 cup brown sugar
1/4 cup white sugar
1/3 cup butter, melted and cooled (sub earth balance)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup blueberries (optional)

Directions

1. Preheat the oven to 350.
2. In a bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
3. In a separate bowl, beat the egg, sugar, and butter together until creamed and fluffy. Then add banana and mash until fully combined.
4. Pour the dry ingredients into the wet ingredients and whisk until fully combined. Fold in blueberries if using.
5. Grease the muffin tins (I love the coconut oil spray). Spoon the batter evenly into each muffin cup then top with oat mixture.
6. Bake for 20-25 minutes or until the toothpick comes out clean.