Blue berry-banana muffins

This is another one of my tests. They were pretty populair with my family, so I hope you like them too.

4 cups gluten-free flour
1½ tsp. baking soda
½ tsp. salt
4 mashed ripe bananas
4 eggs
¾ cup milk (I use non-dairy milk)
½ cup coconut oil
½ cup maple syrup
1½ cups blueberries

  1. Preheat the oven to 350 degrees and grease 2 regular muffin tins (for a total of 24 medium muffins).  You could alternately use 2 9×5 inch loaf pans, four mini-loaf pans, or a combination.
  2. In a medium bowl, mix the dry ingredients.
  3. In a large bowl, mix the mashed banana, eggs, milk, coconut oil, and maple syrup.
  4. Add the dry ingredients to the wet ingredients and stir to combine well.  Fold in the blueberries.11074518_1107891385903064_152601407_n
  5. Bake muffins for 18 to 20 minutes, mini loaves for 35-40 minutes, or regular loaves for 50-60 minutes.  Keep an eye on them so they don’t overcook, or else they will come out dry.
  6. Cool on a wire rack.11116207_1107891349236401_1386505133_n I got this recipe from:

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