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banana-blueberry-muffin-cake-recipe

Banana-Blueberry Muffin Cake Recipe

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 2 ripe bananas
  • 1 cup blueberries
  • 2 cups gluten-free flour
  • ½ cup sugar
  • ½ cup milk
  • ¼ cup melted butter
  • 2 eggs
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions 

  1. Preheat oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
  2. In a large bowl, mash the bananas.
  3. Add the eggs, melted butter, milk, and vanilla extract. Mix well.
  4. In another bowl, combine the gluten-free flour, sugar, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Gently fold in the blueberries.
  7. Divide the batter evenly among the muffin cups.
  8. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
  9. Let cool before serving.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 150mg | Fiber: 2g | Sugar: 15g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg

Keywords

Gluten-Free
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