Phenomenal Phoods

Gluten-Free Blueberry Banana Mini Muffins

Ingredients:

• 1 ½ cups King Arthur gluten-free multi-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 6 Tablespoons butter, softened
• 4 oz cream cheese, softened
• 1 cup brown sugar (I always use light brown sugar)
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 large bananas, mashed (I general use bananas that I have kept in the freezer for a while so they are super ripe, and then I thaw them)
• ¾ cup fresh blueberries

Instructions:

1. Preheat the oven to 350 degrees F and line two mini muffin tins with mini muffin papers.
2. Combine the dry ingredients (flour through salt) in a bowl and set aside.
3. Cream together the butter, cream cheese, and sugar with a hand mixer (I used my stand mixer, and it was kind of a pain to scrape down the sides constantly). Beat in the eggs, one at a time. Add the vanilla and mashed banana and continue to mix until combined.
4. Add the dry ingredients and stir in with a wooden spoon. Fold in the blueberries with a spatula.
5. Fill each mini muffin paper to the top and bake for 12-13 minutes or until a toothpick comes out clean. Allow to cool completely before serving.