Banana Blueberry Muffins with Oat Flour (Gluten-free)
Updated: Apr 9
This super easy recipe uses oats in place of flour, and is made in a blender for quick prep and clean up too!
2 medium sized ripe bananas
1/2 cup almond butter (can substitute your nut or seed butter of choice)
3/4 cup vanilla almond milk (or milk of choice)
2 tablespoons maple syrup
1 tablespoon vanilla extract
2 and 1/4 cups oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 and 1/4 cups fresh or frozen blueberries
1. Preheat your oven to 350 degrees. Place all the ingredients except the blueberries in the blender and blend until smooth
2. Add the blueberries and gently stir them into the batter
3. Lightly grease the muffin pan (I used avocado oil) and spoon the batter into each cup about 2/3 full
4. Bake for 20 minutes (or until a toothpick comes out of the center cleanly), let them cool on a cooling rack ideally, and enjoy!
Adapted from Making Thyme for Health's Flourless Blueberry Banana Muffin recipe.