Vegan Gluten-Free Banana Blueberry Muffins
Cold mornings deserve warm muffins! This recipe is a go-to for school mornings— kids love them, and they are quick and easy to make. Who doesn’t love a quick and easy muffin recipe?! And you’ll feel like super-mom whipping up fresh muffins before school starts. Or, the night before if you like to plan ahead. Whether you make the muffins ahead or the morning of, you are already a super-mom!
In our home, we mostly eat gluten-free, egg-free, dairy-free. Hence that is how this recipe is written, but I include options for those of you who cook with it all. That said, I think you’ll be surprised how delicious these Gluten-Free, Vegan Banana Blueberry Muffins are. They are great for school functions, sport teams, and birthday gatherings where food allergies are of concern.
A few other healthy additions:
Hemp Hearts - Sprinkle them on top of your muffins before baking for added protein, fiber, nine essential amino acids, and more. We prefer hemp hearts as they are “deshelled” and easier for digestion.
Vital Proteins Collagen - This brand is fantastic for adding essential protein to your diet, without changing the taste or texture of your food. Collagen is the essential foundation of healthy joints, hair, nails, and skin.
Flaxseed Meal - Intake of flaxseed meal increases the absorption of omega-3 fatty acids, fiber and lignans. If you have whole flaxseed, grind them up before adding to your recipe for easier absorption. Want to learn more about Flaxseed meal and how we use it to make flax-eggs? {click here}.
Gluten-free Vegan Banana Blueberry Muffins
Ingredients
- 1 cup mashed banana
- 2 tbsp cashew milk, OR milk of choice
- 2 tsp vanilla
- 2 tsp apple cider vinegar
- 3 tbsp avocado oil, OR nut butter
- 1/4 cup coconut sugar, OR regular sugar, OR sweeten to your liking with maple syrup
- 1 cup gluten-free flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350 degrees and oil your muffin tray.*
- Mix banana, milk, vanilla, vinegar, and oil together and set aside for at least 10 minutes so that the vinegar can work it's magic!
- In a separate bowl, stir the remaining ingredients, EXCEPT THE BLUEBERRIES. Once mixed, add in the wet ingredients and stir until just incorporated.
- Mix blueberries with a tablespoon of flour to help them from sinking in the muffins. Fold the dusted blueberries into the batter gently, and spoon into the muffin cups.
- Bake in the middle of the oven for 18-20 minutes. The muffins should perk up nicely and create a fluffy dome. Once a toothpick is inserted and comes out clean, they are ready to be removed from the oven.
- Allow them to cool, then enjoy!
- Store your muffins in one of our Jumbo Seal Cup Containers or, try one of our Silicone Food Hugger Bags!
Notes:
*Sometimes gluten-free muffins will stick to paper muffin liners. Nobody wants to loose half their muffin before they've even taken one bite, so we choose to oil the muffin tray and skip the paper.
