Gluten-free Vegan Blueberry Banana Muffins with Oat Flour

a bunch of vegan gf banana blueberry muffins layered on each other

Gluten-free Vegan Blueberry Banana Muffins with Oat Flour

Made again and again, well loved by all, great for snacks, breakfasts, kids' lunches and healthy desserts, these Gluten-free Vegan Blueberry Banana Muffins with Oat Flour are an egg free, one-bowl, healthy recipe with no flax (estrogenic), just delicious, plus so easy and quick to make!

This recipe doubles well.

Course Bread, Breakfast, healthy dessert, lunch, Lunch Box, Snack

Cuisine American

Keyword banana, banana bread, blueberry, blueberry muffin, gluten free bread, gluten-free, muffins, oat flour, vegan, vegan bread

Prep Time 10

Cook Time 25

Total Time 35

Servings extra-large muffins

Calories 298kcal

Author Megan

Cost $3

Equipment

1 jumbo muffin tin or 2 regular size muffin tins
large mixing bowl

Ingredients

4 bananas ripe or over-ripe
1/4 cup avocado oil or olive oil
1/4 cup coconut sugar or maple syrup
1 Tablespoon lemon juice fresh or apple cider vinegar
1-1/2 cups oat flour
3/4 cup blanched almond flour <-- This one's the best and the one I buy.
2 Tablespoons pysllium husk whole (not powder)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt or my favorite completely contaminant-free Kosher Salt
1 cup blueberries fine to use frozen

Instructions

Select one jumbo muffin pan or two regular size muffin pans (6 muffins per pan). Line muffin pan with muffin liners or squares of parchment paper. Set aside. Preheat oven to 325℉.
In large mixing bowl, smash the bananas. Add oil, coconut sugar and lemon juice (or ACV). Stir together.
Add on top: oat flour and almond flour. Make a well in the center of the flours with your finger. Into the well, add psyllium, baking powder, soda and sea salt.
Use mixer to combine all of the ingredients well. Halfway through the mixing, add the blueberries. Finish mixing. The batter will be very thick.
Scoop batter into prepared muffin pan(s). Bake until well risen, tinged with brown and a toothpick comes out clean; start checking at 25 minutes. (Photo here of regular size muffins.)
Cool on rack, then enjoy (photo here of Jumbo Muffin). Optionally, garnish with Icing Glaze. (See Notes.)

Notes

Optional Glaze for Muffins

Also find the recipe here.

Ingredients

1/4 cup gently melted cocoa butter (don't let any water get in; [1.8 ounces before melting])
1 Tablespoon liquid sweetener of choice: agave, maple syrup or honey

Instructions

Combine ingredients in a small-ish bowl broad enough to allow the dipping in of muffins (upside down).
Freeze cooled muffins for 10 minutes. Double dip muffins: Dip them once, then put them in the freezer for a few minutes to let the glaze firm up, then dip them in glaze again.

Nutrition