These easy gluten-free blueberry banana muffins are a delicious blend of sweet bananas and juicy blueberries, baked to perfection. Whether you enjoy them for breakfast, as a snack, or a quick on-the-go treat, these muffins are sure to satisfy your cravings.
1cup(148 grams) fresh blueberries, can be frozen but not thawed
3medium ripe bananas, mashed, about 354 grams of mashed banana
2large eggs, room temperature
¼cup(80 grams) pure maple syrup
2teaspoonsvanilla extract
Instructions
Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners.
In a medium bowl, whisk together the oat flour, almond flour, cinnamon, baking powder, and sea salt. Toss in blueberries to lightly coat in flour mixture.
In a separate large mixing bowl, whisk together the mashed bananas, eggs, maple syrup and vanilla until well combined.
Gently fold the dry ingredients into the wet ingredients just until fully incorporated. Take care not to burst the blueberries.
Evenly scoop the muffin batter into 12 muffin cups with a spoon or ice cream scoop, and bake for 20-24 minutes, or until a toothpick comes out mostly clean with a few crumbs attached.
As soon as they're cool enough to touch, transfer the muffins to a wire rack to cool. Enjoy!
Notes
Store in an airtight container at room temperature for 2 days or in the fridge for 5 days. Freeze, individually wrapped, in an airtight container for up to 3 months. Allow to thaw in the fridge or on the counter.
Homemade oat flour can be made by rolled oats in a blender for 15 seconds, until you have a smooth, powdery flour.
For best results, use a food scale to weigh ingredients, instead of measuring cups, for the most accurate way to bake gluten-free.