Blueberry Banana Muffins
Wake up your household with the smell of these delicious and healthy whole grain blueberry banana muffins. Made with all real ingredients, no refined sugars, vegan and gluten-free.
- 2 cups gluten-free rolled oats
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp ground flax
- 2 tsp vanilla extract
- 1/3 cup apple sauce
- 1 cup mashed bananas 2 medium bananas
- 1/4 cup maple syrup
- 1/4 cup non-dairy milk
- 2 tbsp avocado oil sub any oil
- 1/2 cup fresh or frozen blueberries
Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
Place all ingredients in a high-speed blender or food processor until everything is smooth and the batter is a creamy texture.
Mix in the blueberries, and carefully spoon the batter into lined muffin cups. Fill each cup 3/4 full.
Bake for 20-22 minutes until the edges are slightly browned. Remove from the oven and let them rest in the muffin pan for 5 mins. Transfer to a cooling rack and let them cool for another 15 minutes.
Store in an airtight container for 3-4 days in the fridge. Muffins also freeze well.