Blueberry Banana Oat Muffins
Baked with gluten-free oat flour, these naturally sweetened blueberry banana oat muffins make for a deliciously-healthy and family-friendly breakfast! The base recipe is adaptable, with easy substitutions provided in the recipe notes below (including for an eggless option).
Ingredients
- 1¼ cup oat flour (see recipe notes for how to make oat flour)
- 1 tsp baking powder
- ½ tsp sea salt
- ¼ cup raw/ coconut sugar (alternatively use granulated sweetener of choice)
- 1 egg (for eggless muffins, use 3 tbsp milk/ plant-based mylk + 1 tsp lemon juice)
- ½ cup mashed bananas (2 bananas)
- ¼ cup coconut oil (alternatively, use refined oil)
- ½ tsp vanilla extract
- 1 cup frozen blueberries (+ 1 tsp cornflour for coating)
Instructions
- Pre-heat the oven to 180°C
- Line a muffin pan with cupcake/ muffin liners, greasing well. Alternatively, use silicone muffin moulds if you have them.
- Whisk together all the dry ingredients in a mixing bowl (oat flour, baking powder, salt and sugar).
- Add the egg to the mashed banana and whisk until well-mixed. Then mix in the coconut oil and vanilla extract.
- Add the wet mixture to the dry ingredients and gently stir in to combine until you have a smooth batter.
- Toss the blueberries in a bit of cornflour, then fold the coated blueberries gently into the batter.
- Pour the batter into the muffin moulds and press some more blueberries on top.
- Bake these muffins for 18-20 minutes until the tops are golden and a toothpick inserted in the centre comes out clean with a few moist crumbs attached. Don't overbake these muffins if you want a soft texture!
- Let the muffins cool down completely before serving!
Notes
- Make your own oat flour at home by grinding old fashioned rolled oats until they are of a fine flour-like consistency.
- Flour: You can substitute the oat flour in this recipe with 1 cup of all-purpose flour instead.
- Sweetener: You can use any granulated sweetener of choice (brown sugar/ jaggery / caster sugar etc); just be sure to give it a quick blitz in your blender/ mixer until it is of a fine (but not powdered) consistency, similar to the texture of caster sugar.
- Egg: You can substitute the egg in this recipe with 3 tbsp of milk/ plant-based mylk and 1 tsp of lemon juice.
- Oil: You can replace coconut oil with a neutral tasting oil if you'd prefer.