Blueberry Banana Muffins
Banana Blueberry Muffins are bursting with blueberries, and they are so easy to make with just the basic ingredients! Brown sugar, three bananas, plus lots of berries make these muffins moist and delicious. An ideal freezable snack or perhaps a breakfast treat for the whole family will love.
Servings 12 muffins
Ingredients
- ¾ cup (180ml) nondairy milk (nut-free and/or soy-free if necessary)
- 1 tsp apple cider vinegar
- 2 cup (220g) oat flour (certified gluten-free if necessary)
- ⅓ cup (55g) sweet white rice flour
- 1 tbsp cornstarch (or arrowroot powder)
- 1 tbsp baking powder
- ½ tsp ground cinnamon
- ½ tsp salt
- 2 ripe (very speckled) medium bananas, mashed
- ⅓ cup (80ml) maple syrup
- 2 tbsp coconut oil, melted
- 1 tbsp flax meal
- 1 tsp vanilla extract
- 1 cup (150g) fresh blueberries (see Notes)
- ⅓ cup (50g) coconut sugar
Instructions
- Preheat the oven to 350°F/180°C. Line a 12-cup muffin tin with paper or silicone liners.
- Combine the milk and vinegar in a cup or small bowl. Set aside.
- Combine the oat flour, rice flour, cornstarch, baking powder, cinnamon, and salt in a large bowl and whisk until thoroughly combined.
- Combine the bananas, maple syrup, coconut oil, flax meal, and vanilla in a medium bowl and add the milk mixture. Stir until combined. Add the wet ingredients to the dry ingredients and stir together until combined. Fold in the blueberries and sugar.
- Pour the batter into the muffin tin. Bake for 23 to 25 minutes, until the tops are golden and firm. Let the muffins cool in the tin for about 5 minutes before transferring to a cooling rack. Cool completely before serving. Leftovers will keep in the fridge or at room temperature for 3 to 4 days.
Notes
You can use frozen or dried blueberries instead of fresh, but to prevent them from bleeding, make sure to keep them in the freezer until just before you use them.
