02 May Blueberry banana muffins (Gluten and refined sugar free)
My husband is doing a cleanse or an elimination diet and he’s currently not eating dairy, gluten or refined sugar. He usually always wants me to add chocolate chips to everything and now, all of a sudden, he’s looking for treats and snacks that don’t contain chocolate because chocolate usually contains some sort of refined sugar (usually cane sugar). So I’m loving this because as much as I love chocolate, I get tired of it when it’s in everything. I do tend to abuse of blueberries however and so if you are tired of blueberries, this recipe is not for you. If on the other hand, you enjoy this yummy super-food that is crazy high in antioxidants, fiber and deliciousness, you will enjoy these delicious gluten free blueberry muffins. They are sweetened with very ripe bananas and some maple syrup and are made with oat flour (I use gluten free oats and grind them to a flour) and almond flour. When they came out of the oven, I wanted to do a taste test by taking a small bite and ended up eating a full muffin when I wasn’t even hungry. I kept saying ok one last bite and at a certain point, it was ok well now might as well just finish it. I really really enjoyed it. To reproduce that “straight out of the oven” feel, I recommend you warm it a few minutes in a toaster oven for extra deliciousness and comfort!
- 3 ripe bananas
- 1/3 cup coconut oil (melted and cooled)
- 1/3 cup maple syrup
- 1 egg
- 1 cup oat flour (or whole oats ground into a fine flour)
- 1 cup almond flour
- 1/4 tsp. sea salt
- 3/4 tsp. baking soda
- 1 cup fresh or frozen blueberries (I use frozen wild blueberries)
- Heat oven to 350 C. Prepare a muffin tin by adding 11 paper liners (you can make 12 muffins but they will be very small).
- In a bowl, mash the banana with a fork. Add the melted and cooled coconut oil, maple syrup and egg and mix well.
- In another bowl, mix oat and almond flours, salt, and baking soda with a whisk. Add blueberries and mix so that they are coated with the dry ingredients.
- Fold dry ingredients into wet ingredients and mix just until everything is incorporated. Fill the 11 paper liners equally with the batter.
- Bake in the oven for approximately 28 minutes.
- The muffins will be quite golden and they will appear to have risen a lot.
- Let cool and after a few minutes they will sink.
- Remove from the muffin tray and let cool completely on a baking rack.
- Store in the refrigerator for approximately 1 week or in the freezer for longer.
The muffins will be crisp on the outside and gooey on the inside. They are quite filling because they contain almond flour. They are a good breakfast idea.