Flourless Blueberry Muffins
It seems I always have some extra blueberries no one wants to eat, on deaths door, sitting in my fridge. Oh and of course, some ripened bananas sitting on my counter that no one touched for a week. As a matter of fact, all of these ingredients are clear and present in my kitchen, just waiting for this recipe to be made.
If you don’t own a blender or food processor and want to make these, you can! Just buy some oat flour and mix everything in a bowl with a rubber spatula. You can also substitute regular flour for the oat flour if you like.
In essence, these are considered gluten free and flourless by using the oats. They are like oatmeal in a cup. Love the quick snack and breakfast to go option with these.
My ABSOLUTE muffin is one LOADED with blueberries. So don’t be chincy. I always add a bit more that what the recipe prescribes. When you take a bite and its exploding with juicy bluebs, there is nothing better.
Flourless Blueberry Muffins
Ingredients
- 3 ripe bananas
- 2 cups rolled oats
- 2 eggs
- 1/4 cup coconut oil (or any neutral oil)
- 1/4 cup maple syrup (or honey)
- 1 tbs vanilla extract
- 1 tsp baking soda
- t tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1.5 cups fresh blueberries
Instructions
- Preheat your oven to 350 F and line your muffin tray with liners or spray with coconut oil.
- Add all of the ingredients – except the blueberries – to your blender or food processor in this order. Pulse until smooth, about a minute. Now you can add most of your blueberries (reserving some for the tops) and mix them in with a rubber spatula.
- Transfer the batter to your muffin tray filling each slot 3/4 way full. Top each muffin with some blueberries and bake for 20 to 22 minutes or until toothpick comes out clean. Allow to sit 5 minutes in tray and then transfer to a wire rack for cooling.
Yum yum yum!!!
yes yes yeessss! Thanks for the rating too!
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