Easy Gluten Free Banana Blueberry Muffins

Does anyone else always buy too many bananas in the hopes they'll become muffins, or cake, or cookies? Oh, good, I'm not alone. 

I've tried probably a hundred banana bread recipes over the years and the one I always return to is from the Fannie Farmer cookbook (bottom of page 591 in the paperback version, if you must know) because it is so, so, so simple and uses no butter, thereby making me feel fabulously healthy while eating them. Because I have a few gluten free friends in my life, I threw caution to the wind and blended "Ms. Farmer"'s recipe with some gluten-free baking mix, added blueberries and turned out muffins that trumped the wheat-and-walnut-filled kind, prodding my husband (who did not know they were gf) to say "These are the best muffins you've ever made." I love when healthier recipes turn out responses like that!

If you have gluten-free baking mix, you can have these seriously scrumptious muffins in well under an hour.

Gluten Free Banana Blueberry Muffins
2 eggs, well beaten
3 ripe or overripe bananas, mashed
3/4 C sugar
2 C gluten free baking mix, such as Bob's Red Mill Gluten Free Biscuit and Baking Mix (I love this mix for its perfect results and higher protein yield)
1 C fresh blueberries
optional: 2 T sugar for dusting

Yield: 12 muffins

Pre-heat the oven to 350 and line a muffin pan with papers or Pam.

Mix the eggs and the bananas. Add sugar. Add baking mix. Fold in blueberries, being careful not to burst too many.
Scoop the batter into the prepared muffins tin, sprinkle each muffin with a wee bit of sugar (if opting in) and pop it into the center rack in the oven.
Bake for 20 minutes.
These lasted about one day among the 3 of us. If your family is larger, they may last 3 minutes. But, they'll freeze well, too, if you can save some.

If you have a favorite gluten free baking mix, please let me know and thank you for baking with me!

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