I was in the grocery store and I walked down the cake aisle. I didn’t really want cake so I decided to look for a muffin mix. I picked up the GF mix that I have used before and read the nutrition label.

😱250 calories, mostly from sugar and 62% of the daily allowance of sugar in a 2000 calorie diet. Wow…I grimaced and put that box right back on the shelf. Nope. Not going to be able to do it. I decided to make my own instead.

When I got home, I pulled my frozen blueberries out of the freezer and thawed them out. I used the following recipe, blended from similar recipes found online:

Ingredients

• 3 cups gluten-free flour
• 2-3 medium sized bananas
• ¹⁄₄ to ¹⁄₂ cup sugar (*add more to taste)
• 2 eggs
• ¹⁄₃ cup melted butter
• 2 cups blueberries
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¹⁄₂ teaspoon salt
• 1-2 cups almond (or other) milk
• Optional: cinnamon powder and/or vanilla extract

Click to view Directions

Mix melted butter and sugar

Add eggs and milk

Combine all dry ingredients and stir into banana mixture.

Fold in blueberries at the end

Pour into non-stick or well-greased muffin cups.

Bake at 375 degrees for 25-30 minutes.

This recipe doesn’t have a nutritional profile so depending on how much sugar was added, enjoy 1-2 muffins.

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