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The 1 Ingredient That Changed Gluten Free Baking Forever

The Best Gluten Free Muffins. Ever.
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I feel like I’ve made some sort of scientific discovery. Something that has changed the world. My gluten free world at least.

I’ve been making these 5-Ingredient blender muffins for awhile now and I thought I had found the ultimate solution for my breadless life.

And then I tried adding this:

Almond Butter Banana Berry Muffins (Gluten Free! 7 simple ingredients!)

Pre-heat oven to 400 degrees


  • 1 cup almond butter
  • 2 ripe bananas
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 4 scoops Blendfresh Red Mix

Blend (if using a Blendtec blender I use the “Smoothie ” setting)

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Pour batter into muffin liners (I definitely like to use muffin liners for this recipe. It’s a pain to clean out the muffin tin if you don’t use them).

Cook for 12-14 minutes (muffins should be fluffy all of the way through and should not sink or settle)

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I had Heidi from shoot some photos for this post for me, and when she emailed the photos over here’s what she said:

“I have to tell you…those muffins are amazing. My daughter was going ga-ga over them and ate 4 of them as soon as I was done shooting them. I had no idea they’d come out so light and fluffy without flour! Is that just how it works with gluten-free and using the eggs, soda and almond butter? Geez.”

The game changer really was adding the Blendfresh Red mix. Totally changed the texture. I think that once the fresh dried fruits and veggies mixed in there something magically molecular happened and a whole new world of gluten free baking has opened up!

I’d love to hear how you experiment with other gluten free recipes!



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