Gluten Free Blueberry Banana Muffins

Gluten Free, Soy free, Nut free, Low Dairy

Freeze to prevent crumbling.  Warm up on counter or microwave a few seconds.  Really a "quick bread," the bananas are the glue and sweet that hold this together.

Bake 350 degrees F
25 min
Yield 12 large or 24 (as seen above) regular muffins

3/4 cup mashed ripe bananas (about 2 medium)
3/4 cup + 2 T milk alternative (goats milk)
1 tsp vinegar
1/4 cup maple syrup
1 tsp vanilla
1/4 cup canola oil
3/4 cup brown rice flour
3/4 cup buckwheat flour
1/2 cup tapioca flour
5 TBS or less brown sugar
2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1 cup fresh or frozen blueberries

Preheat oven 350 and grease muffin tins with desired method (bottom and sides)
In medium to large glass measuring cup, mash bananas.  should measure 3/4 cup, adjust as needed.
Add to large mixing bowl and combine wet ingredients.  In separate medium bowl combine dry ingredients.  Add dry mixture to wet 1cup at a time, stirring until almost combined before adding more (helps it not be too heavy).  Gently fold in blueberries (don't release juices). Fill muffin tins 3/4 full for large or 1/2 full for regular. Bake until no longer doughy.  Remove from oven, cool in pain 5-8 min then loosen and place on cooling rack 15 min. 

Notes:

Buckwheat flour can be sub-ed for any medium weight flour or half brown rice flour and tapioca flour. You could combine all the wet in the glass measuring cup, then add gradually to dry.  Just make sure you scrape around the bottom and do not over mix, or might be stuck with a brick muffin. If using frozen blueberries, only thaw enough to separate berries but not juices.  When the juices are lost so is the sweetness and the flavor.
Notes:
I usually use the extra mashed bananas instead of the extra TBS or milk alternative.