Blueberry Banana Muffins

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Mornings just got an upgrade with these blueberry banana muffins. Made with clean, simple ingredients, these muffins are bursting with that classic, sweet, and delicious blueberry flavor.

This recipe is vegan, refined sugar free, gluten-free, dairy-free, egg free and plant-based.

Dry Ingredients

1 cup gluten-free oat flour 

¾ cup almond flour

1 teaspoon aluminum-free baking powder 

¼ teaspoon spring salt

½ teaspoon organic ceylon cinnamon

¼ teaspoon organic vanilla bean powder

1 tablespoon organic granulated pure maple

Wet ingredients 

½ cup organic unsweetened almond milk

⅓ cup organic pure maple syrup

½-1 whole banana chopped into ¼-½ inch pieces

½ cup organic frozen blueberries

Directions

Preheat the oven to 350°F. Line the cavities of a muffin pan with unbleached parchment muffin wrappers.

In a medium bowl, add all the dry ingredients and whisk together. *Note - Omit the baking powder if you want a more dense muffin.

Add the almond milk and maple syrup. Whisk together until combined. Gently fold the chopped banana and blueberries into the batter.

Distribute the batter evenly into the prepared muffin pan. Fill the muffin pan cavities almost to the top for bakery style dome tops. Bake for 23-25 minutes or until golden.

Remove from the oven and let cool for 10-20 minutes.

Enjoy 🫐🫐🫐

Let me know in the comments below if you try them!