Gluten-Free Blueberry Banana Muffins

It’s as easy as 1 – 2 -3 

  • What you will need:
  • 1 cup liquid (water, milk, dairy-free milk)
  • 2 TBSP Fat (Coconut oil, melted butter, vegetable oil)
  • 3 Large Eggs
  • 450 grams  Whisked Muffin Mix (1 package)
  • 3/4 cup blueberries
  • 1 banana (ripe is best)

Instructions:

  1. Pre-heat oven to 350 F and line 12 muffin cups with liners
  2. In a mixing bowl measure out muffin mix
  3. In a seperate bowl, mash the banana and add the liquid, fat and eggs then mix together
  4. Add the wet ingredients to the dry and mix until no lumps remain
  5. Add blueberries
  6. Scoop out muffins into tins until 2/3 full (1 good ice cream scoop or 1/3 cup full)
  7. Bake for 20-25 minutes until tops are golden and toothpick comes out clean!
  8. Keep refrigerated for up to 1 week or frozen for up to 1 month.

Gluten-Free Lemon Poppy Seed Muffins

Gluten-Free Lemon Poppy Seed Muffins
Easy to assemble and bake gluten-free, dairy-free lemon-poppy seed muffins!
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Ingredients
  1. 2 2/3 Cup Whisked Gluten-Free Muffin mix (450 grams)
  2. 3 eggs
  3. 2 tablespoons vegetable oil, coconut oil, or melted butter
  4. 1 1/4 cup water
  5. 1 tsp lemon zest
  6. 2 tbsp poppy seeds
Instructions
  1. Put all dry ingredients in a medium size mixing bowl and set aside.
  2. Mix together all the wet ingredients (eggs, oil, water)
  3. Stir wet ingredients into the dry ingredients
  4. Mix until there are no lumps.
  5. Add the poppy seeds and lemon zest and mix well to evenly distribute
  6. Scoop out into 10 lined muffin tins or three dozen greased mini muffin tins
  7. Bake at 350 for 20- 25 minutes. (18 minutes for mini muffins)
  8. Enjoy with your favorite cup of herbal tea.
  9. By Whisked Gluten-Free
Whisked http://glutenfreebakerytoronto.com/

Gluten-Free Apple Cinnamon Muffins

Gluten-Free and Dairy-Free Apple Cinnamon Muffins
Easy to assemble and bake gluten-free apple cinnamon muffins!
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Ingredients
  1. 2 2/3 Cup Whisked Gluten-Free Muffin mix (450 grams)
  2. 1 teaspoon Cinnamon
  3. Pinch of nutmeg
  4. 3 eggs
  5. 2 tablespoons vegetable oil, coconut oil, or melted butter
  6. 1 cup water
  7. 1 cup packed shredded apple
Instructions
  1. Put all dry ingredients in a medium size mixing bowl and set aside.
  2. Mix together all the wet ingredients (eggs, oil, water)
  3. Stir wet ingredients into the dry ingredients
  4. Mix until there are no lumps.
  5. Add the shredded apple and mix to distribute the apples.
  6. Scoop out into 12 lined muffin tins.
  7. Bake at 350 for 20- 25 minutes.
  8. Enjoy with your favorite cup of herbal tea.
Whisked http://glutenfreebakerytoronto.com/