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  • Rebecca Washuta

Blueberry Banana Muffins (vegan and gluten free)


These bite-sized blueberry banana muffins are perfectly moist and bake in just 15 minutes. They are great for breakfast on the go or a snack. This recipe uses healthy fats from avocado and coconut so each mini muffin will leave you feeling full and ready for the day.



Blueberries contain anthocyanins which are powerful phytonutrients that offer many health benefits.



Blueberries have been associated with improvement in long term memory and also have been found to drastically reduce the risk of cardio vascular disease.


I always prefer to make mini muffins for portion control but you can use this recipe to make the standard size ones as well.



Ingredients

  • 2 cups gluten-free flour

  • 1/2 cup coconut sugar

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • 1/2 teaspoon ginger

  • 3 ripe bananas (mashed)

  • 1 cup canned coconut milk (mixed well)

  • 1/2 cup avocado oil

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon vanilla extract

  • 1 cup blueberries

Directions

  • Preheat oven to 350F and place liners in mini muffin pan

  • In large bowl mix together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger

  • In another large bowl whisk together bananas, coconut milk, avocado oil. apple cider vinegar, and vanilla extract

  • Pour the wet ingredients into the dry and mix until just combined. Fold in blueberries

  • Pour into muffin liners and bake for 15-17 minutes or until a toothpick comes out clean

  • Enjoy!

Makes 24 servings


Nutritional Info (per serving) – Calories 120, Total Fat 6.9g, Total Carbohydrates 14g, Total Sugar 4.6g, Protein 1.7g