This whole foods recipe for gluten free blueberry banana breakfast cakes is a light and delicate treat that’s a favorite at our house. More delicate than a muffin, and not too sweet, they are a healthy option if you enjoy baked goods in the morning. You can also make this with any good organic baking mix.
! ½ cups gluten free baking mix
1 cup blueberries
1 banana, chopped
1 teaspoon lemon or orange zest
¼ cup almond milk
2 tablespoons extra virgin olive oil
¼ cup agave nectar
1 teaspoon vanilla
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Place 6-7 muffin cups in a round baking dish or pie plate. Toss baking mix with blueberries, banana, and zest.
Whisk together wet ingredients and blend quickly into the dry mix. Scoop batter into the muffin cups and bake 15-18 minutes, until golden brown and firm to the touch. Let cool slightly and serve.
Makes 6-7 breakfast cakes
Recipe from About.com .