Go Back
Email Link
Print
Recipe Image
Instruction Images
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
Add to Collection
Go to Collections
5
from 1 vote
Blueberry Banana Muffins (Gluten-free)
These Blueberry Banana Muffins are gluten-free and full of fiber and protein.
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
breakfast, gluten-free, muffins, vegetarian
Dietary Preference:
Anti-Inflammatory, Dairy-Free, Gluten-Free, Low FODMAP, Low Glycemic, Vegetarian
Servings:
14
Calories:
167
kcal
Ingredients
1
cup
oat flour
3/4
cup
almond flour
1/4
cup
flax meal
1/4
cup
tapioca flour
1/4
tsp
sea salt
1
tsp
baking soda
1
tsp
baking powder
1/2
cup
coconut palm sugar
1/4
cup
almond butter
2
eggs
2
bananas, mashed
1
tsp
vanilla extract
2
tbsp
almond milk
or milk of choice
3/4
cup
blueberries, fresh or frozen
Instructions
Preheat the oven to 350* and line a muffin tin with 12 cupcake liners.
Combine the dry ingredients in a large mixing bowl: oat flour, almond flour, flax meal, tapioca flour, salt, baking soda, baking powder and coconut palm sugar.
In a separate large mixing bowl, beat together the eggs, almond butter, bananas, vanilla, and almond milk,.
Add the dry ingredients to the wet ingredients bowl and combine thoroughly.
Gently fold in the fresh or frozen blueberries and combine gently by hand to avoid crushing the blueberries.
Fill the lined muffin cups 3/4 full and bake for about 22 minutes.
Notes
Substitutions for the eggs
Instead of the eggs, you can use
2 flax eggs, or
6 tablespoons aquafaba (the liquid from canned chickpeas)
Also keep in mind
I'm baking at elevation (5600 ft), so your results may vary.
Nutrition
Calories:
167
kcal
|
Carbohydrates:
21
g
|
Protein:
5
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
23
mg
|
Sodium:
176
mg
|
Potassium:
164
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
49
IU
|
Vitamin C:
2
mg
|
Calcium:
64
mg
|
Iron:
1
mg