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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.
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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Baking & Pancake Mix