For the record, Steve and I apologize for falling so behind on our cooking. In our defense, I broke my foot about a month ago and thus managed to make the world a more complicated place with various surgery and recovery activities. The good news is I'm doing much better and life is starting to go somewhat back to normal! The bad news is I can't really cook on my own or provide lots of help in the kitchen.
So to get us back on the cooking bandwagon, we made gluten-free banana and blueberry yogurt muffins this morning for breakfast. They are so very light and airy though that they earned a new name once the batter was made: Fluffins! We used a basic muffin recipe in my gluten-free cookbook and modified it to include some blueberry yogurt and one banana that was floating around my kitchen. The results were quite tasty!!
To balance out the wet ingredients with the yogurt addition, I put slightly less of some ingredients. These are marked with a > symbol.

GF Fluffins (makes 12 fluffins)

Wet Ingredients
2 large eggs
> 3/4 cup milk
> 1/2 cup canola oil
1 single-serving container blueberry yogurt
1 banana, chopped (or smooshed I guess)
1 tsp vanilla extract

Dry Ingredients
1 1/2 cups white rice flour
> 3/4 cup tapioca flour
3/4 cup sugar
1 tbsp baking powder
1 1/2 tsp xanthan gum
1 tsp salt

1) Preheat oven to 375 and grease a muffin tin.
2) Beat eggs with an electric mixer on low speed until yellow and frothy, about 30 seconds. Add all other wet ingredients and mix on low until well blended.
3) Combine dry ingredients in a separate bowl and whisk until combined.
4) Gradually beat dry ingredients into wet ingredients mixture until batter is smooth.
5) Bake on middle rack for 25-30 minutes. Cool in pan for about 10 minutes.


Fluffin batter!

Close-up to show the banana chunks.
I was slightly concerned with the brown color when Steve initially brought them out of the oven, but as you can see the insides are still fluffy and light as ever!
The taste of bananas and blueberries was well-balanced, and I would totally make this again. Not sure how to work the recipe for the glutenous folk, except maybe to just try about 1 3/4 cup of regular flour with no xanthan gum. Don't know if would turn out as fluffy, though! Also, Steve thinks we didn't need as much sugar because of the added ingredients.