Vegan, Gluten-Free
Makes 8- 10
These are the best muffins I’ve made to date. They are super healthy and super delicious.
Ingredients
- 1 1/2 cup gluten-free flour blend – 1/2 cup oat flour, 1/2 cup buck wheat, 1/4 cup coconut flour, 1/4 cup tapioca*
- 1/4 cup palm sugar (any sugar is OK)
- 1 t baking soda
- pinch salt
- 2 eggs
- 2 T coconut oil, melted
- 1/2 cup unsweetened almond milk or rice milk (any milk will work)
- 1 t vanilla extract
- 1 ½ T maple syrup
- 1/2 cup blueberries
- 1 smashed very ripe banana
* You can substitute almond flour, garbanzo flour, or whatever you have – I mix it up according to what I have on hand. The oat flour I have is not totally gluten-free, so if you are gluten-intolerant, make sure you get GF oat flour or grind GF oats.
Instructions
- Preheat oven to 375 degrees F and lightly grease 12 muffin tins or line with paper baking cups.
- In a small bowl combine flour blend, brown sugar, baking soda, and salt. Whisk together.
- Beat eggs, either by mixer or by hand. Add almond milk, vanilla, coconut oil, and mix. Add dry ingredients and mix until combined.
- Add well-smashed banana and mix well.
- Fold in 1/4 cup blueberries (fresh or frozen).
- Divide batter evenly into the muffin tins: about 2/3 – 3/4 full.
- Bake for 25-30 minutes or until the tops are golden brown and a toothpick or knife inserted comes out clean.
- Let cool for a few minutes, then serve warm.
Will keep in an airtight container for a couple days. Freeze to keep longer.