These healthy blueberry muffins are gluten, dairy, and refined sugar-free, making them a perfect toddler-approved snack or breakfast. They are easy to make and can be stored at room temperature or frozen for later.
Preheat oven to 350°F. Combine the first 5 wet ingredients (mashed bananas, egg, oil, sweetener, vanilla). Add the dry ingredients (flour, baking powder, salt) to the wet mixture and mix well. Gently fold in the blueberries. Bake for 20 minutes. Let cool before enjoying. Store airtight for a few days at room temperature or freeze for up to 3 months. For children, cut blueberries appropriately for their age.
