Muffins de plátano y maíz

Ingredientes

• 3 ripe bananas (about 1 1/4 cups)
• 2 eggs
• 1/3 cup coconut oil, melted
• 2/3 cup sugar (coconut, brown sugar, or white sugar
• 2 teaspoons vanilla extract
• 3/4 teaspoon baking soda
• 1 cup corn flour
• 3/4 cup gluten free flour (We used Bob’s 1 to 1 Baking Flour!)
• 1/2 cup greek yogurt
• 1 cup fresh blueberries

Preparación

1. 1

   Preheat the oven to 425°F and line a muffin tin with 12 cupcake liners. Set aside.

2. 2

   In a large mixing bowl use a fork to mash the ripe bananas up. Add the eggs and coconut oil and mix well. Add the greek yogurt, sugar and vanilla extract and whisk to combine.

3. 3

   In a separate bowl mix together the baking soda, corn flour, gluten free flour, and salt. Pour the dry ingredients into the wet and fold until combined.

4. 4

   Last, fold in the blueberries.

5. 5

   Use a large cookies scoop or a 1/4 cup measure to divide the batter evenly between the 12 cups. Bake at 425°F for 5 minutes. After 5 minutes reduce the heat to 375°F and bake for 10 to 12 more minutes or until the cupcakes spring back to the touch.

6. 6

   Allow to cool before eating!