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’espère que vous profitez tous de l’automne et des délicieux aliments de cette belle saison 🙂
J’ai essayé une nouvelle recette pour des muffins légers et sains, exempts de gluten, de laitages, de “sucre” et de levure. J’ai apporté ces muffins à mes amies qui les ont beaucoup aimés, même si elles ne suivent pas un régime sans gluten comme moi. Elle m’ont dit qu’elles ne remarquaient même pas de différence dans le goût! 😀
Alors voici la recette et j’espère que vous allez apprécier 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.