Banana Blueberry & Pecan Muffins
- 3/4 C Fresh Blueberries + 1 Tbsp GF 1-to-1 Flour
- 1 C GF 1-to-1 Flour (I use Bob's Red Mill)
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 tsp Cinnamon
- 1/2 C Sugar
- 1 Large Egg
- 3 Tbsp Olive Oil
- 1/4 C Non-Dairy Milk
- 1/2 tsp Vanilla
- 1 Ripe Banana, mashed
- 1/2 C Pecans, roughly chopped
- Additional berries and coarse sugar for topping
Preheat oven to 400 degrees. Line muffin pan with paper cups. Makes 8 regular size muffins.
In a small bowl, combine blueberries with 1 Tbsp flour. Stir together so all berries are covered with flour.
In a large bowl, combine flour, baking powder, salt, cinnamon and sugar. Stir together and set aside.
Crack egg into a medium bowl. Whisk until frothy. Add the oil, milk and vanilla. Whisk until well combined. Add the wet ingredients to the dry. Add in the mashed banana. Fold together about 10 strokes. Then add blueberries and nuts. Fold another 5-10 strokes until evenly mixed.
Scoop batter into prepared muffin pan, filling each to the top. Top with a sprinkle of fresh blueberries and coarse sugar. Bake in preheated oven for 2 minutes, then reduce temperature to 375. Bake an additional 25 minutes.
Remove from oven to wire rack to cool. Store in an airtight container in the refrigerator.