I absolutely love these Oat Blueberry Banana Muffins! They are a mix of my favorite baking ingredients and they are gluten-free, dairy-free and egg-free as well. They are light, fluffy and perfect for breakfast or an afternoon treat. Since giving up wheat, oat flour is the closest I have come to duplicating typical baking at home so I use it all the time. But if you are highly sensitive to gluten, be sure to get a gluten free oat flour or swap it with a safe gluten free flour of your choice.
The oat flour and bananas provide an excellent source of fiber and the blueberries pack the muffins with their powerful antioxidants giving you a healthful and delicious muffin. Here’s how:
Prep time: 20 minutes
Baking time: 20-22 minutes
Total time: 40 minutes
- 2 CUPS OAT FLOUR
- 1 CUP SORGHUM FLOUR
- 1 CUP TAPIOCA FLOUR
- 1 CUP ARROWROOT FLOUR
- 1 TEASPOON XANTHAN GUM
- 1 TABLESPOON BAKING POWDER + 1 TEASPOON BAKING POWDER
- 1 TEASPOON BAKING SODA
- 3/4 CUP COCONUT OIL
- 3/4 CUP OLIVE OIL
- 2/3 CUP BROWN SUGAR
- 2/3 CUP MAPLE SYRUP
- 1 TABLESPOON VANILLA EXTRACT
- 2 APPLESAUCE CUPS WITH 1/2 TSP BAKING POWDER ADDED AND MIXED INTO EACH CUP (4 oz EACH, UNSWEETENED)
- 2 RIPE BANANAS CUT INTO SMALL PIECES
- 3/4 CUP OF WARM WATER
- 1 CUP BLUEBERRIES
Preheat oven 350 degrees.
Add all of the dry ingredients together in a large bowl and whisk, then set aside. If you have a stand mixer, you can add them directly to the large mixing bowl.
Line 2 muffins pans with paper liners or lightly grease the cups with olive oil.
In a medium size bowl, add all of the wet ingredients, except the water and blueberries, and stir. It will not blend well and that is fine. Pour the wet mixture into the bowl with the dry ingredients, add the water and then blend thoroughly using a stand mixer on a medium-high setting until the ingredients are combined.
Remove the batter from the blender and it should not appear too watery or too thick. If it is too thick add more water and if too thin, add more oat flour and mix again.
Gently fold the blueberries into the batter, careful not to over mix.
Spoon batter into the muffin pans and fill each muffin cup about 3/4 full.
Bake each pan in the oven separately at 350 degrees for 20-22 minutes or until a fork or toothpick inserted in the center of one comes out clean. Allow muffins to cool in the pan before serving.
Serve them warm and when leftovers have completely cooled, freeze them in ziplock bags. I usually take a few out of the freezer the evening before in place them in the fridge to thaw. In the morning, I put 2 in the microwave for 25 seconds or so and they are ready to serve. Enjoy!