Gluten Free Blueberry Muffins
When I find a new recipe the fam raves about daily I know I must share with my friends. These are a favorite breakfast staple and midday snack for the Little as of late. (I must say my husband is just as much a fan).
I feel good about these muffins because they are:
- low in sugar
- gluten free
- high in fiber
- full of healthy fat
- 3 medium, very ripe bananas (a little over 1 cup)
- 1 cup blueberries fresh or frozen
- ¼ cup melted coconut oil or avocado oil for extra moistness
- ¼ cup coconut sugar
- 2 eggs
- ½ cup unsweetened almond milk, room temperature
- 1 teaspoon pure vanilla extract
- 1 ¾ cups gluten free oat flour*
- 1 ¼ cups gluten free rolled oats
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- Preheat the oven to 325°F. Coat a standard, 12-muffin pan with nonstick spray or oil.
- Peel bananas and add to a large mixing bowl. Using a sturdy whisk or fork, mash bananas until smooth. Add the oil, sugar, eggs, milk and vanilla. Whisk until well incorporated.
- Add oat flour, oats, baking powder, baking soda and cinnamon. Whisk together until just incorporated, making sure no flour patches remain. Be careful not to overmix, as doing so will result in tough muffins. Lightly stir in blueberries last.
- Pour batter evenly into the prepared muffin pan.
- Bake for 22-26 minutes.
- Allow to cool on a cooling rack for about 1 hour.
*Once muffins are cooled I put them directly in the freezer for the week. To warm place in the microwave for 30 seconds. Delish topped with raw honey, peanut butter or grass fed butter.
*I make my own oat flour by blending on high 1 3/4 cups of dry oats in a high powered blender for the oat flour.
***Another muffin hack is to add all ingredients into a high power blender besides blueberries and pulse until combined. Stir in blueberries once batter is combined and pour into muffin tin. Who doesn't love a good one bowl muffin recipe?
Bake in your lane,