Blueberry Banana Muffins
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Gluten-Free Dairy-Free Soy-Free Peanut-Free Corn-Free

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.


    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

    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.

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