1/2 heaping cup of berries (fresh, frozen, blue, red, or black)
Mix all of the dry ingredients together first, then add the milk/lemon mixture, oil, bananas and applesauce to the mix and mix well. Lastly fold in the frozen/fresh berries and make sure to carefully fold and not mix too well. Unless you want blue-battered muffins. I used frozen blueberries I had leftover in my freezer from last summer which were so ready to be eaten as well. But this recipe could use fresh berries too, or a mix of raspberries, blackberries or blueberries... whatever fits your fancy. I love how you can tell a muffin is going to be fabulous even before you bake it. That's how I felt about these pre-baked beauties pictured above.
Bake at 350 degrees for 30 minutes and pull from the oven and let cool for 5 minutes before moving. Then they are ready to eat.... :)Oooo, tearing into one of these babies warm from the oven is heaven! Gluten-free at it's best! I can't stop gushing... Ok ok, here's the recipe before you go crazy listening to my ooooing... Hmmm, here I go again. Just look at that moist sweet banana berry goodness! I am in love! And, now it is back to work for me... thanks for a quick break with me!