Gluten-Free Blueberry, Banana Oat Muffins
Makes about 24 mini-muffins
With Vegetarian, Vegan, Paleo, Nut Free, Gluten Free, Organic and Grain free options
Enjoy these mini-muffins with Modern Day Goddess Affirmation Mug!
Mug available on my SHOP page
These delicious are not only great tasting, but also good for you. The wild blueberries are rich in antioxidants, Omega 3’s and supports a healthy gut. The Oat Flour has protein, minerals, antioxidants, fiber and vitamins. These are great for snacks, with breakfast and nice cup of herbal tea. My husband loves these.
Here I used a heart shaped muffin pan for these love muffins!
1 ½ cups Gluten-Free Organic Oat Flour - Bob's Red Mill Gluten Free Oat Flour (18 Ounce, 2-Pk) 3/4 cup ground organic walnuts or almond meal or almond flour
(or if going grain & nut free – use 2 ¼ cup of grain free flour option such as Tigernut Flour, which is a root vegetable)
1/4 tsp baking soda 1/4 of salt or salt to taste
½ tsp organic vanilla extract (non-alcohol if possible)
4 medium, ripe organic bananas finely mashed. 2 tbsp melted organic Ghee (or strained clarified butter) or for Vegan, dairy free option use coconut Oil or extra virgin olive oil
¼ cup of organic maple syrup
½ cup of frozen wild, organic blueberries, or frozen organic tart cherries or frozen organic raspberries.
*Optional to add filtered water for batter consistency, if needed.
Use organic ingredients whenever possible to avoid pesticides and for added health benefits.
Preheat oven to 300˚ F. It is healthier to cook anything with ground nuts at lower temperature for your digestion and so they cook thoroughly inside and out.
Grind Walnuts first in food processor. In mixing bowl combine the rest of the dry ingredients. Mix well so baking soda is mixed thoroughly, add nut meal last to dry ingredients.
Mash the bananas until smooth in separate bowl. Add remaining wet ingredients.
Slowly add dry ingredients to wet ingredients and either hand mix or put wet ingredients into food processor and slowly add the dry ingredients. Pulse on food processor until smooth batter consistency. Add filter water for smoothness if needed.
Taste batter, if no eggs were substituted. Add extra salt or maple syrup to taste. Make sure baking soda is mixed thoroughly.
Line a small 24 mini-muffin pan with cut squares unbleached parchment paper or pre-formed unbleached mini-muffin cups. or large. I like to use small muffin cups, you can also use a larger muffin pan as well. Once batter in muffin cups, add some blueberries on top for decorative. If muffin is larger you can also gently add more blueberries so they go to bottom as well.
Use a small spoon to put batter in small muffin pan. Cook for at least 45 minutes. Time will vary depending on size of muffins. At 30 minutes set timer and check. Insert knife or toothpick in muffin to test. When knife comes out clean it is done cooking.
Cook until knife comes out clean. A bit golden on top. Let cool and eat. You can also top with a nut butter or nut free organic sunflower seed butter. Enjoy!
- Recipe creator - Cynthia Daddona