Blueberry Banana Muffins
Blueberry Banana Muffins! A classic muffin flavor we all love - made with all gluten-free ingredients and can be made vegan using flax eggs!
What you need for the recipe:
2 overripe bananas
Eggs: can substitute 2 flax eggs for a vegan option!
Maple syrup: can substitute honey or agave
Coconut oil: melted & cooled, make sure it has cooled down to room temperature before adding it to the wet ingredients as it can cook the eggs!
Oat flour: which is just oats finely ground up! I haven't used any other flour for this recipe, but feel free to try a different flour!
Coconut flour: can be substituted for more oat flour, or again, a different flour :)
Ground flax seed: I put this in the recipe for added fiber, healthy fats, and protein, can easily be omitted!
Blueberries: don't use jumbo blueberries as they are very high in moisture!
How to make them:
First up, preheat your oven to 350 degrees and line a muffin tin with silicone liners or paper liners - I use these OXO Silicone Baking Cups and absolutely love them!
In a large mixing bowl, mash up your overripe bananas until they become almost liquid.
Once bananas are mashed, add in your eggs and whisk it all together.
Next, mix in maple syrup, coconut oil, and vanilla extract.
Consistency at this point should be very liquidy.
Now it's time to make your oat flour, I just used a small food processor. You can also use a blender or smoothie bullet! Oats should be pretty fine, a few little chunks is fine!
Mix up your dry ingredients in a medium-sized mixing bowl: oat flour, coconut flour, flax seed, baking soda, baking powder, and salt.
Now it's time to mix it all together: mix in your dry ingredients with your wet ingredients!
Mix it util it is fully combined like the picture above.
Fold in half of your blueberries into the batter.
Disperse the batter into your prepared muffin tin - each cup should be about 2/3 full.
With remaining blueberries, lightly press a few on top of each muffin.
Pop it in the oven for 20 minutes!
Muffins should comet perfectly golden brown on the top and soft in the center. Let cool for 20 minutes before removing from tin.