These Blueberry Banana Muffins are egg-less, dairy-free, gluten-free and refined sugar free. A vegan muffin that is still packed with flavor and just the right amount of sweetness, these Blueberry Banana Muffins make a delicious breakfast on the go!
Though I know it may come as a shock to you guys, these muffins contain no citrus. I know, it baffles me as well. How on earth did my current obsession not make it into these muffins? Well my friends, it almost did, until I remember how much I adored the simple combination of blueberries and bananas. That and I had 3 spotted bananas that were just begging to be put to good use.
Don’t worry though – the blueberry orange combo will be here soon enough.
Until then let’s talk about these Blueberry Banana Muffins, because wowza they deserve their moment in the blog sunlight.
I don’t bake muffins nearly enough, and that’s mostly because I tend to go a tad bit overboard with my consumption of them when I do make them. One for breakfast/pre-workout, maybe one with some eggs for post-workout/breakfast, and definitely one for a snack later on in the day.
See what I mean? Sure they might be built in portion controlled snacks, but tell that to my grubby hands that can’t seem to stop reaching for them every time I walk into the kitchen.
Sheesh grubby hands – your seriously cramping my snack game here.
True fact – these muffins have been a pre-workout snack 3x in the last week, which is probably why I now have a driver’s seat full of muffin crumbs. Yep, real classy lady right here folks.
Next to my PowerBalls or a plain banana, there really is nothing quicker than a homemade muffin as I’m walking out the door to the gym. The bonus with these muffins is that they are small enough to not put me into a food coma [or give me a side stitch during my HIIT class] but are filling enough to push me through a class or a lifting session.
I’m going to say it’s all that filling fiber, from both the bananas and the oats in these Blueberry Banana Muffins.
Though I’m still learning the ins and outs of gluten-free baking, I think I’ve struck gold with these muffins. I adore baking with oat flour [because it’s so dang cheap to make!] but I realize that baking strictly with oat flour can sometimes lead to a heavy, dense end product.
Though I typically don’t mind a dense muffin [especially one that can double as a rock if I need it to], I wanted these babies to be light and fluffy so that Ninja would take a liking to them. He’s trying really hard to turn over a new leaf in terms of his diet [HALLELUJAH!] so I wanted him to have some muffins to take for breakfast or snack during the work week.
Sadly I think I have ended up eating more of these blueberry banana muffins than he has, but that’s because [as mentioned above] I can’t seem to stop myself from eating three two a day.
I’m not the only one who hijacks her husband’s snacks, right?
And let me tell you guys, there is no skimping on blueberries in these muffins. I put one full cup into the batter, then went ahead and sprinkled 3-4 bloobs on top of each muffin before throwing them into the oven. Gimme all the blueberries!
Though I got 12 large muffins from this recipe, I am considering trying them in my jumbo muffin tin, just to experiment with them a bit. Does anyone else love muffins that bake up to be the size of your head? Because I do. I really, really do.
I know that a lot of people use a stand mixer or hand mixer when they make muffins but I do not, for that reason above. Do you know how amazing it is to bite into a chunk of banana in a delicious, fluffy muffin? It’s pretty darn amazing.
So without further meandering, here’s the recipe for these delicious muffins! I hope you’ll try them out – and let me know what you think!
- 2 cups gluten-free oat flour
- 3 tablespoons coconut flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/3 cup coconut sugar
- 3 ripe bananas, mashed
- 1/3 cup coconut oil, melted
- 1/2 cup almond milk
- 1 teaspoon vanilla extract
- 1 cup blueberries
- Preheat oven to 375 degrees. Line a muffin tin with 12 liners.
- In a large bowl, mix together the mashed bananas, coconut oil and almond milk. Stir in the coconut sugar.
- In another bowl mix together the oat flour, coconut flour, baking soda, baking powder, salt and cinnamon.
- Slowly stir the wet ingredients into the dry ingredients, stirring until everything is well combined.
- Add the blueberries, folding in until just incorporated.
- Scoop batter evenly into 12 muffin cups. Bake for 20 to 22 minutes or until toothpick comes out clean.
What’s your favorite flavor to combine with blueberry?