My Mom's Gluten, Dairy, Egg, and Sugar Free Banana Blueberry Muffin Recipe

   All the credit to this recipe goes to my mom Tonya Dirksen because she is the one who made this recipe up and I am extremely grateful that she did! These muffins have a lovely texture and a yummy taste! I hope you love these as much as I do! :)

3 1/2 cups gluten free flour mix
2 teaspoons baking soda
2 teaspoons cream of tarter
2 tablespoons almond meal
1/4 teaspoon salt
4 mashed bananas
1 cup soy milk
2 teaspoons vanilla
1/2 cup oil
1/3 cup agave
2 cups blueberries

Makes about 30 muffins

Pre- heat oven to 400 degrees. In a large bowl mash the bananas. Add the rest of the wet ingredients. Mix until well combined. Add the dry ingredients and mix until the batter is mostly smooth. Stir in blueberries. Spray muffin tins with non stick cooking spray. Pour an even amount of batter into the muffin cups. Bake for 19 minutes or until cooked all the way through. Check with a tooth pick, when the muffin is ready to eat the tooth pick will come out clean. Place muffins on wax paper to cool and enjoy!

Yummmm!

I'm so happy with how this picture turned out! Isn't it beautiful?

                                                                     Much Love,
                                                                         Amanda