Mini Blueberry Muffins
These bite size muffins are the best go to breakfast or snack! Perfectly poppable! Grain free, nut free, egg free and oil free! Made with cassava flour, a tuber, this is becoming a gluten free phenomonon! Highly comparable with whole wheat flour in use, it's definitely worth a pantry addition. Baker's tip: Weighing gluten free flours is extremely important in baking for best outcomes.
3/4 cup (90 gms) cassava flour (I use Otto's brand)
1/4 cup (28 gms) coconut flour
1 1/4 tsp baking powder
1/4 tsp sea salt
3 Tbs unrefined coconut sugar
1 cup mashed ripe banana
1/4 cup plant based milk
1 tsp pure vanilla extract
3/4 to 1 cup fresh blueberries
Preheat oven to 325. Lightly grease mini muffin pan with extra virgin olive oil or avocado oil.
In medium bowl whisk together flours, sugar, baking powder and salt.
In smaller bowl, place mashed banana, vanilla and milk and stir until well combined.
Mix in dry ingredients and stir until completely blended. Gently fold in blueberries.
Using 1.5 Tbs cookie scoop, divide batter equally among mini muffin tin. Bake ~20 minutes. Let cool in pan 5 minutes before removing and transferring to wire rack.