These banana blueberry muffins are what I'd call the perfect afternoon treat, and the best bit? They're made with ingredients that you'll most likely have in your cupboard right now AND they're made in one blender! So the clean up process is far less intimidating. These moist AF muffins get the perfect level of sweetness from the addition of bananas and wld blueberries and are perfect served warm with a drizzle of tahini. (Trust me on that one)
I made these muffins with a base of oat flour, that I literally made in seconds simply by blending up gluten free quick oats in the blender. If you don't have oats on hand your could try using a simple gluten free flour blend. I haven't tested the recipe with this substitution so be sure to let me know if you do try it and how it turned out.
In regards to the baking process, I used this silicone muffin tray, it makes for an easy removal without any paper liners needed! Because this muffin tray is a little deeper, this recipe made 6 muffins for me. If you're using a regular muffin tin it will certainly yield more muffins.
Makes 6-10 muffins
What you'll need:
3 small bananas
3 eggs
1/3 cup coconut oil, melted
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla beans (or 1 tsp vanilla essence)
1 cup oat flour
2 tbsp coconut flour
1 cup frozen wild blueberries
What to do:
If using the silicone tray, grease muffin tray and set aside. If using a regular muffin tray, add your muffin liners and set aside, preheat oven to 350F
In a blender add bananas, eggs and coconut oil. Blend till smooth.
Add in the baking powder, baking soda, vanilla, oat flour and coconut flour. Blend till you have a thick but smooth batter.
Throw in the frozen blueberries and gently fold in.
Pour batter into muffin tin molds, about 75% full
Bake for 22-25 minutes or until a skewer comes out clean when inserted.
Allow to cool slightly before removing from the tray.
Serve and enjoy!
** Muffins can be kept on the counter for 2 days in an airtight Tupperware or in the fridge for up to 1 week.
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