These Blueberry Banana Muffins are very flavorful with an airy texture. These Vegan and Gluten-Free muffins are filled with fresh blueberries. They do not contain refined sugar. Making muffins is quick and easy.
I really didn’t get the desired result the first time. I put more than enough blueberries in the muffins. And they are creamy. I made some minor adjustments to this recipe. What came out of it, you will now find out.
There are only eight ingredients in the muffin recipe. The main ingredient is oatmeal Gluten-Free. Recently, I do not buy ready-made flour. And I make it from oatmeal in a blender or coffee grinder.
For sweetness, I used coconut sugar and a banana. Banana is a unique product. It gives a magical aroma, sweetness and can be a liquid in a recipe. Naturally, the banana must be mashed before adding.
The muffins also contain vegetable oil. today I used refined sunflower oil. Instead, any vegetable oil without a clear taste will do. Of course, we can not do without blueberries. Fresh or frozen berries will do.
How to make Blueberry Banana Muffins
Turn on the oven 180°C/350°F. While it is heating, make the muffin batter. This will require one container. First, mix all dry ingredients. These are oat flour, tapioca flour, baking powder and coconut sugar.
Then add banana puree, water and vegetable oil. We mix everything well. The dough should be of medium thickness. Stir blueberries into the dough. The next step in making muffins is filling the mold. I prefer to put paper liners in the form cells. If there are no liners, grease the mold with oil. I fill the cells almost to the brim.
Bake muffins for 20 minutes. Ready Blueberry Banana Muffins cool in the form on the table. Store muffins in a tightly sealed container in the refrigerator for up to three days. For long-term storage, place muffins in the freezer.
Enjoy your meals!
Be healthy and love yourself!
Blueberry Banana Muffins (Vegan | Gluten-Free)￼Course: Vegan
1 cup (100g) Gluten-Free Oatmeal
2 tablespoons tapioca flour
1 tablespoon coconut sugar
100g (1 medium) banana puree
1 teaspoon baking powder
2 tablespoons refined sunflower oil
50g water or unsweetened plant milk
0.5 cup blueberries
- Turn on the oven 180°C/350°F.
- Combine oatmeal, tapioca flour, coconut sugar and baking powder.
- Add water, vegetable oil, banana puree and blueberries.
- Fill in the cells of the form. Bake for 20 minutes. Cool the muffins in the form on the table.
- Store muffins in a tightly sealed container in the refrigerator for up to three days. For long-term storage, place muffins in the freezer.
- Cup 250 ml
- It is convenient to fill the form with a pastry bag.