Celiac disease is an autoimmune disorder that affects 1 in 100 people worldwide. People who suffer from this condition can’t eat gluten (found in wheat, barley and rye). Early diagnosis is vital to control the symptoms and a better quality of life.
Sadly, most baked goods like cakes, bread, puff pastry, profiteroles, etc. are made with wheat flour and can’t be eating by celiac people. Over the years, more and more gluten-free recipes are being developed.
We changed our classic blueberry muffin recipe to create this gluten-free version. We used banana flour instead of wheat flour. This recipe is packed with flavor you won’t be able to tell the difference. Make sure all the ingredients you use are gluten-free and haven’t been processed with other products that may contain gluten.
You can check more recipes with blueberry in the links below:
Ingredients (12 muffins)
Muffin (Make sure that the label of the products you buy specify they’re gluten-free)
- 2 Eggs
- 170g Sugar (6 oz)
- 60g Melted butter (2.1 oz)
- 1/2 cup Heavy cream (125 ml)
- 170g Banana flour (6 oz)
- 1 tsp Baking powder
- 80g Blueberries (2.8 oz)
- 3 tbsp Powdered Sugar
For this recipe, we used these kitchen tools
1.Preheat the oven at 150°C (302°F)
2. In a bowl, beat eggs and sugar until pale and fluffy
3. Add the melted butter and heavy cream, mix until well combined
4. Add the banana flour, baking powder and blueberries, and mix.
5.Put the muffin batter in baking cups and bake at 150°C (302° F) for 15-20 minutes.
6.Sift powdered sugar on top and enjoy!
We hope you like this recipe. Have a great day!
If you have any questions you can ask us in the comments !
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