Blueberry-Banana Muffins
Preheat the oven to 350°F. Line a 12-cup muffin tin with paper or silicone liners.
- Cook55 min
- Total55 min
- Serves12
- LevelIntermediate
Ingredients
- 3⁄4 cup nondairy milk (nut-free and/or soy-free if necessary)
- 1 tsp. apple cider vinegar
- 2 cups oat flour (certified gluten-free if necessary)
- 1⁄3 cup sweet white rice flour
- 1 tbsp. cornstarch (or arrowroot powder)
- 1 tbsp. baking powder
- 1⁄2 tsp. ground cinnamon
- 1⁄2 tsp. salt
- 2 ripe (very speckled) medium bananas, mashed
- 1⁄3 cup Maple syrup
- 2 tbsp. coconut oil, melted
- 1 tbsp. flax meal
- 1 tsp. vanilla extract
- 1 cup fresh blueberries (see Tip)
- 1⁄3 cup coconut sugar
Preparation
- Preheat the oven to 350°F. 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.
- TIP: You can use frozen blueberries instead of fresh, but to prevent them from bleeding, make sure to keep them in the freezer until just before you use them.
