Gluten-free Blueberry+Banana Muffins

Hello everyone! I hope you all enjoy autumn and all the delicious foods that come with this beautiful season 🙂

I have tried a new recipe for light and healthy gluten-free, dairy-free, ‘sugar’-free and baking-powder free muffins. I brought the muffins to my friends who enjoyed it very much even though they’re not on a gluten-free diet like me. They told me they couldn’t even tell the difference in the taste! 😀 
So here is the recipe and I hope you will enjoy the muffins as much as we did! Note that it’s a healthy alternative to usual sugary treats… 😉

Salut tout le monde ! J’espĂšre que vous profitez tous de l’automne et des dĂ©licieux aliments de cette belle saison 🙂
J’ai essayĂ© une nouvelle recette pour des muffins lĂ©gers et sains, exempts de gluten, de laitages, de “sucre” et de levure. J’ai apportĂ© ces muffins Ă  mes amies qui les ont beaucoup aimĂ©s, mĂȘme si elles ne suivent pas un rĂ©gime sans gluten comme moi. Elle m’ont dit qu’elles ne remarquaient mĂȘme pas de diffĂ©rence dans le goĂ»t! 😀
Alors voici la recette et j’espĂšre que vous allez apprĂ©cier les muffins autant que nous! Notez aussi que c’est une alternative saine par rapport aux sucreries habituelles… 😉

INGREDIENTS for 6 muffins: I have used organic products only, as always 🙂 

2 ripe bananas (if they’re big only use 1);
100g of rice flour (I have changed a bit the original recipe and mixed rice, quinoa and coconut flours. I have used about 50%, 25% an 25% respectively);
40g of potato starch;
80g of coconut sugar;
1 teaspoon of baking soda (make sure you have an edible version)
2 eggs
80g of fresh or frozen blueberries or other fresh fruits of your choice (I have used frozen blueberries as we’re in autumn);
1 pinch of salt;
25g of rice milk;
50g of almond butter (as I didn’t have almond butter, I have used cashew butter which turned out very nicely).

DIRECTIONS

Mix flour, starch, salt, sugar, baking powder and salt. Blend well.
In another bowl mix almond/cashew butter, eggs, rice milk, crushed bananas (use the back of a fork) and blueberries. Blend well.
Bring together the 2 preparations and blend well again. Grease the muffin cups using coconut oil or paper muffin/cupcake liners like I did.
Pour the preparation using 2 large spoons for example. 
Bake for 20-25 minutes at 180 ° C.

 

Tags: autumn, body, dairy-free, gluten-free, happy mood, healthy, inspiration, organic, recipes, sugar-free, treats, vegetarian

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French-Moroccan blogger / Founder of Jademoiselle.com / Loves traveling, adventure, fashion, beauty, acting, and leading a healthy lifestyle – Sharing my experiences with you! ♡
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