Blueberry White Chocolate Muffins (Gluten-Free)
Blueberry White Chocolate Muffins (Gluten-Free) : Delicious, cake-y, gluten-free muffins fresh from you oven! These beauties have a quick prep time and tons of moisture thanks to the mashed, ripened bananas and the two large eggs. They bake up perfectly golden in the oven and are just the right level of sweetness.
We used a stand mixer to mix our wet ingredients but you can use a hand mixer as well. The bananas require some elbow grease in order to really mash them up and the electric mixers finish off the job. It’s okay if they are still a little chunky but you want a mostly smooth mixture. For this recipe we used Blends by Orly Sydney Blend because it creates such a nice crumb and is specially formulated for cake recipes; but you can also use your favorite one-for-one gluten-free baking flour.
If you’re not a fan of white chocolate or you want to make these vegan, just swap out the chips for semi-sweet, milk or dark chocolate chips (vegan too!) and they will be just as delicious.
One other ingredient we’ve come to truly love is vanilla paste. You can buy it at grocers or online at retailers like Amazon and it lends a rich, authentic vanilla taste that’s neither too strong nor artificial. As close to the vanilla bean as you can get! It’s thicker than extract, so you’ll pour it into your measuring spoon to use.
Lastly, make sure your bananas are super ripe – covered in dark spots – before mashing. We like to leave ours on the counter for days and then pop into the fridge unless using immediately. Once your bananas are ready simply mix up your wet and dry ingredients separately first, fold together slowly and add your butterscotch chips. Top with lightly toasted pecans (or your favorite nut) — they’re good with or without nuts!
Mix, bake, enjoy & share!
Recipe: Blueberry White Chocolate Muffins (Gluten-Free). Find more recipes and inspiration HERE!
Blueberry White Chocolate Muffins (Gluten-Free)
Equipment
- 12 cup muffin tin
Ingredients
- 3 very ripe bananas
- 1/2 cup canola oil or other neutral flavored vegetable oil
- 2 large eggs
- 1 tsp vanilla paste or pure vanilla extract
- 250 grams gluten-free baking flour (about 1 2/3 cups) Like Blends by Orly Sydney Blend Flour or Bob's Red Mill 1-to-1 Gluten-Free Baking Flour
- 100 grams caster sugar, or superfine sugar (about 1/2 cup) or 1/2 cup plus 2 tsp granulated sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 cup white chocolate chips like Guittard
- 2/3 cup frozen organic blueberries
Instructions
- Preheat oven to 400 F. Line cupcake tin with muffin liners (you may want to double up as the chips melt)
- Peel and mash bananas with a fork and set aside
- In a stand mixer or hand mixer, beat eggs, oil and vanilla until well-combined and light in color
- In a separate bowl, combine your flour, sugar, baking soda and baking powder; stir to combine
- Slowly add your flour mixture to your wet mixture until well combined
- Add your mashed bananas and mix well on low or medium low
- Fold in by hand your blueberries and white chocolate chips
- Divide between 12 muffin tins using a scoop and spatula
- Bake for 20 minutes or until golden brown and cooked through
- Cool on wire rack and enjoy! Store in airtight container for up to a week (or share with friends!)
Notes
- Be sure if you are gluten-free that your baking soda, baking powder and white chocolate chips are gluten-free
- Make this recipe vegan by using vegan chocolate or other flavored chips
- Leave your fresh bananas on the counter outside the fridge in order to ripen. You’ll know they are ripe when they have brown spots all over the surface
Nutrition
