There’s nothing better than indulging in a warm and delicious muffin on a beautiful Sunday morning. Muffins also happen to be a great way to take in your daily essential nutrients such as fibre, healthy fats, antioxidants and vitamins.
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I started creating more recipes for baked goods again, so I’m really excited to share this one with you. The last muffin recipe I shared were for these Vegan and GF pumpkin muffins nearly two years ago! After making a batch of the blueberry banana muffins for family and friends, I’m definitely intending to keep at it.
This recipe for gluten free and Vegan blueberry banana muffins are quite quick and easy to make. In fact, I didn’t use liners in my pan because I wanted to ensure that the muffins were sufficiently brown on the outside, but still moist on the inside.
My favourite thing about this recipe is that there is zero added sugar. The applesauce I use is actually made from scratch. Furthermore, the bananas, blueberries and coconut oil add a natural sweetness to these babies. So for those with a sweeter tooth, I recommend adding maple syrup to play with the flavour.
The blueberry banana muffins are great for breakfast or even as a quick snack during the day. I personally like to enjoy these with some green tea and sometimes a teaspoon of raspberry jam.
Ingredients
- 2 cups of all purpose gluten free flour blend
- 1 cup of gluten free oats
- 1/2 cup of coconut oil
- 2 ripe medium-sized bananas
- 2/3 cup of applesauce
- 3/4 cup of almond milk (or preferred non-dairy milk)
- 1/4 cup of maple syrup (optional)
- 3/4 cup of blueberries (fresh or frozen)
- 1 tsp of cinnamon
- 1 tsp of baking soda
- 1 tsp of salt
Let’s make this!
- Preheat the oven at 365F degrees and grease a non-stick muffin/cupcake pan well
- In a large bowl, mix all of the dry ingredients together. This includes: gluten free flour blend, gluten free oats, baking soda, cinnamon and salt
- Next, take a medium-sized bowl and mash the bananas. Then, whisk in the applesauce, almond milk, melted coconut oil and maple syrup (optional)
- Combine the wet mixture with the dry mixture into the larger bowl. Mix with a wooden spoon until well combined
- Add in the blueberries and scoop two tablespoons of the mixture into each muffin cup
- Bake for 18-20 minutes until the top is golden brown
- Let cool & enjoy! Makes 14-18 medium-sized muffins
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