INGREDIENTS
- 2 cups gluten-free, plain flour
- ½ cup rolled oats (not quick oats)
- ¹⁄ 3 cup white sugar
- ¹⁄ ³ cup packed light brown sugar
- 1½ tbsp baking powder
- ¼ tbsp baking soda
- ½ tbsp sea salt flakes
- ½ tbsp ground cinnamon
- ½ cup vegetable oil
- 2 large eggs, room temperature
- ½ tbsp pure vanilla extract
- 1 cup mashed, very ripe bananas (about 3 medium bananas)
- ¾ cup fresh blueberries
METHOD
- Preheat oven to 190°C with the rack in the middle position. Lightly coat a regular 12-cup muffin pan with non stick cooking spray; reserve.
- Put the flour, oats, both sugars, baking powder and soda, salt, and cinnamon into a mixing bowl. Using the Cuisinart Cordless Hand Mixer, mix on Speed 1 until fully combined, about 30 seconds.
- In a separate, large mixing bowl, combine the remaining ingredients (except for blueberries) on Speeds 2 to 3 until smooth and creamy, about 1 to 2 minutes. Add the dry ingredients and mix on Speed 2 until fully combined.
- Fold fresh blueberries into the muffin batter.
- Spoon evenly into prepared muffin cups. Bake in the preheated oven for about 16 to 18 minutes, or until a cake tester comes out clean.