Use baking cup liners or cooking spray for the muffin tin.
In a mixing bowl, mash the ripe bananas with a fork until completely smooth.
Add the baking soda and stir to combine with the mashed bananas. Allow the mixture to sit for 1 to 2 minutes.
Stir the melted butter (or melted coconut oil for dairy-free) into the mashed bananas.
Stir in the sugar (or pure maple syrup), salt, beaten eggs, and pure vanilla extract.
Mix in the gluten-free flour, cinnamon, dried lemon peel, and xanthan gum (leave out the xanthan gum if your flour already has it).
Gently stir in blueberries.
Scoop the batter into baking cups lined/cooking sprayed muffin tin. I like to use a greased ice cream scoop.
Bake for 15-20 minutes at 350 °F, or until a tester inserted into the center comes out clean. Please watch your oven because all ovens are different.
Allow the muffins to cool. Enjoy! Store in an airtight container.
Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. I like Pillsbury gluten-free.
The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.
Allowing the mashed bananas and baking soda to sit for at least 2 minutes before adding it to the rest of your ingredients is key to what makes these gluten-free muffins so light and fluffy.
For dairy-free: use coconut oil or Smart Balance butter.
For no-refined sugar option: use pure maple sugar
I always use a greased ice cream scoop. It makes it nice and easy to get the perfect amount in the baking pan.
I also like to use cupcake liners to keep the muffins from sticking to the pan.