Delicious recipe for blueberry banana muffins. They are gluten free (though you can make them with regular flour) and WW friendly!
In a large bowl, combine the softened butter and stevia. Mix thoroughly. Add in the eggs one at a time and mix well.
Next add your mashed bananas, milk and vanilla extract. Mix completely. Next, add in your dry ingredients. Be sure to mix this well.
Fold in the blueberries. Cover with plastic wrap and place in the fridge to chill for about 1 hour.
Preheat your oven to 425 degrees and prepare your muffin tin with liners. Fill each muffin tin completely (trust me). I like using one of these batter spoons.
Bake at 425 degrees for 10 minutes. Then lower the temp to 350 degrees and bake for 10-12 minutes longer. Cool on a wire rack.
*If you would like to make these with regular flour, go ahead! Use the exact same amount of regular flour.