The Seated Cook

Simple, healthy, vegetarian food

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Gluten-free Banana Blueberry Muffins


Since my last post, someone in the household was diagnosed with Celiac disease, so The Seated Cook blog will be going gluten-free.

This muffin recipe mostly follows the recipe here:


  • 1.75 cups Gluten-Free All Purpose Flour
  • ¼ teaspoon cinnamon
  • Sea salt (I usually grind my sea salt shaker about 6 times over the bowl)
  • 2 ripe bananas
  • ½ teaspoon vanilla
  • 4 tablespoons melted coconut oil
  • ½ cup coconut sugar
  • 2 eggs
  • ½ cup blueberries
  1. Preheat oven to 350 degrees, and lightly grease a 12-cup muffin tray with cooking spray (or line with paper).
  2. In a large bowl, beat the eggs.
  3. Microwave the bananas on a microwave-safe plate for about a minute (this will help with mashing them).  Mash them on the plate, and stir them into the eggs.
  4. Stir in the vanilla and coconut oil.
  5. Mix in the sugar, flour, cinnamon, and salt (I usually mix everything all in one bowl as a short cut, but you can separate the wet and dry ingredients, if preferred).
  6. Fold in the blueberries.  Continue to stir the batter, it will be thick, add a little bit of water if needed.
  7. Scoop the batter into the muffin cups (it’s enough for 12 muffins).
  8. Bake for about 20 minutes, until lightly golden on top.