Blueberry Banana Muffins

Sweet and banana-ey…everything you’d want in a muffin, gluten-free or not. Add blueberries, chopped walnuts, or even chocolate chips. Recipe and photo by Love & Lemons.

Ingredients

    Yield: 12 muffins

    • 1¾ cups Pamela's Baking & Pancake Mix
    • ¼ teaspoon cinnamon
    • ¼ teaspoon salt
    • 1 cup mashed banana (about 3 bananas)
    • ½ teaspoon vanilla
    • 4 tablespoons melted coconut oil
    • ½ cup raw cane sugar
    • 2 eggs, beaten
    • ½ cup blueberries
Directions

    Preheat oven to 350 and prepare a 12-cup muffin tin with papers or cooking spray.
    In a large bowl mix together Pamela’s Baking Mix, cinnamon and salt.
    In a medium bowl, mash the bananas, then whisk in vanilla, coconut oil, sugar and eggs. Pour the wet ingredients into the bowl with the dry ingredients and use a wooden spoon or spatula to mix until combined.
    Fold in blueberries and scoop batter into 12 muffin cups. (I use a ¼ cup measuring cup)
    Bake 16-20 minutes or until a toothpick comes out clean.

Customer Reviews

Based on 3 reviews
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Sabrina

These muffins are so good! It was my first time cooking with coconut oil, I made a mistake and ended up scooping out oil. The remaining oil was just a guess and everything came out wonderfully! I did get only 9 muffins. The muffins are truly so "creamy" and decadent. I used egg replacer and it worked great. So good!

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Trudi

Yum!

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Shreeja

Nice recipe. I have tried your recipe yesterday and my husband loved it. Thank you, keep sharing wonderful recipes.
Can I use coconut oil for this recipe which I have extracted at home using Oil Maker Machine ?