- Recipe Cuisine: Vegan
- Recipe Category: Breakfast
- Tagged: Dairy Free, Gluten Free Option, Kid Friendly, Soy Free Option, Vegan
- Prep Time: 5 Minutes
- Cook Time: 35 Minutes
- Recipe Yield: 12 Muffins
- 3/4 cup non-dairy milk (nut-free and/or soy-free if necessary)
- 1 tsp. apple cider vinegar
- 2 cups oat flour (certified gluten-free if necessary)
- 1/3 cup sweet white rice flour
- 1 tbsp. cornstarch (or arrowroot powder)
- 1 tbsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 2 ripe (very speckled) medium bananas, mashed
- 1/3 cup maple syrup
- 2 tbsp. coconut oil, melted
- 1 tbsp. flax meal
- 1 tsp. vanilla extract
- 1 cup fresh blueberries
- 1/3 cup coconut sugar
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper or silicone liners.
- In a cup or small bowl, combine the milk and vinegar. Place aside.
- In a large mixing bowl, whisk together the oat flour, rice flour, cornstarch, baking powder, cinnamon, and salt.
- In a medium mixing bowl, combine the bananas, maple syrup, coconut oil, flax meal, and vanilla, followed by the milk mixture. Stir everything together until it’s smooth. Stir the wet ingredients into the dry ingredients until well combined. Combine the blueberries and sugar in a mixing bowl.
- Fill the muffin tin halfway with batter. Bake for 23 to 25 minutes, or until golden and firm on top. Allow the muffins to cool for 5 minutes in the pan before transferring to a cooling rack. Allow to cool completely before serving. Leftovers can be stored in the refrigerator or at room temperature for 3 to 4 days.
You can substitute frozen or dried blueberries for fresh, but keep them in the freezer until just before using to prevent bleeding.
Recipe Nutrition Info
- Calories: 166
- Fat: 3.9g
- Carbs: 31.2g
- Protein: 3g
- Sugar: 14.7g