This is a combination of two of my favorite gluten-free muffin recipes. I feel like these might be at least a little healthy. I mean, they DO have two kinds of fruit! Does this muffin count as one of my fruit servings for the day?! If so, I'll have two!
Gluten-Free Banana Blueberry Muffins
1 cup oat flour
1/4 cup coconut flour
3/4 cup sorghum flour
1 teaspoon baking soda
1 teaspoon xanthan gum
1/4 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
2 tablespoons canola oil
3/4 cup brown sugar
3 very ripe bananas
1 cup fresh blueberries
Prepare a 12-cup muffin pan with paper liners or spray with non-stick cooking spray.
Preheat your oven to 350 degrees.
In a medium bowl, combine the flours, baking soda, xanthan, and salt. In a separate large bowl, cream together the butter, canola oil, and brown sugar using an electric mixer (or you can do it by hand if you like). Add the eggs and bananas, mixing until evenly combined. Slowly add the flour mixture to the banana mixture and mix until smooth. Fold in the blueberries.
Divide the batter evenly among the muffin cups. Bake for 20 minutes.