Some fluffy healthy blueberry muffins! I live by myself, so I just made two small/medium muffins, but you can duplicate / triple the recipe to suit you. There is something about blueberries, banana and chocolate that I find so tasty, so I've been making a lot of breakfasts using those three ingredients lately. I used oat flour since I was able to make some by grinding up some of my rolled oats, but I'm sure buckwheat flour, sorghum flour similar gluten free flour would work too.
- 2 tbs oat flour
- 2 tbs rolled oats
- 1/2 tbs corn starch
- 2 tbs unsweetened almond milk
- 1/2 banana
- 2 tbs frozen or fresh blueberries
- 2 tsp xylitol / sweetener (can omit if you don't need any added sweetness since the banana will add quite a bit)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/8 tsp sea salt
- 1/2 tsp vanilla extract
- optional: 1/2 tbs vegan chocolate chips
Makes two small muffins (or one larger one, but baking time may be a few minutes longer)
- Preheat oven to 350F.
- In a small bowl, add in the oat flour, rolled oats, corn starch, baking powder, cinnamon, xylitol and sea salt and mix together.
- Next add in the almond milk, almond/vanilla extract and banana and mash until smooth and all the lumps are gone.
- Mix everything together and stir in the blueberries and chocolate chips if you are using those.
- Get out a silicone muffin tray or cups or whatever you have available and evenly distribute the batter between two of them (or 1). I like using silicone because it doesn't stick and I don't have to use oil. Bake for around 25 minutes. Remove from oven and leave to cool for a few minutes. The muffins will firm up slightly as they cool, but they will still be soft. If they don't get firm enough / are too squishy, bake for 2-3 more minutes.