I was not only pleased with the taste, texture, and moisture of these muffins but with the way they held together. Gluten-free baked goods have a tendency to crumble, so I often experiment with new combinations of flours, and this one hit the mark.

Because rice flour is so readily available, it seems to be the go-to flour for those just starting a gluten-free diet. But it has a strange texture and doesn’t gold together well in baking.

In this recipe, there are some fours that may not be easily found in mainstream grocery stores, but are available in health food stores. I was pleasantly surprised to find that the Christmas Tree Shops carry many gluten-free flours at a lower price.

Combine and set aside:

1 cup almond flour

¾ cup oat flour

1/3 cup coconut flour

¼ cup tapioca flour (as a binder)

2 teaspoons gluten-free baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

In a medium-large bowl:

Whip 2 eggs with a fork until well combined.

Add & mix well:

½ cup coconut oil (melted) or canola oil

½ cup sugar

2/3 cup milk

Add the flour mixture and bananas.

2 ripe bananas (peeled & mashed)

Gently fold in:

2 cups fresh or frozen blueberries

Divide batter into 12 greased muffin cups.

Bake at 400 for about 20 minutes or until golden brown on top and muffins spring back when poked.

Cool in pans for 15 minutes.