That blueberry muffin you grab out of the case at the most convenient coffee shop on your way to work? It’s most likely that it’s loaded with cane sugar, and if you’re trying to pare down gluten, you’re out of luck, as they’re made with wheat.
My Blueberry Banana Muffins, however, are vegan and gluten-free. These are one of the biggest hits with my clients—for families with kids who are hesitant to embrace a “plant-forward” lifestyle, these muffins prove that plant-based tastes best. They contain all the taste and fluffiness you’re looking for BUT they contain no animal products (no honey, no milk, no eggs, no butter) and no gluten (the protein in wheat that is so hard for many to digest). I use maple and agave as sweeteners, so there’s no cane sugar or brown sugar in here.
Here’s the easy 1-bowl recipe if you want to give these a whirl:
2 tbsp flaxseed meal + 4 tbsp water
1/4 cup olive oil or avocado oil
1/2 cup maple syrup – adjust to desired sweetness
1/2 cup agave nectar – adjust to desired sweetness
2 bananas, mashed
1/2 tsp sea salt
2 tsp baking soda
1/2 tsp cinnamon
dash of vanilla
1/2 cup water
1 heaping cup gf oats
1 heaping cup gluten-free flour (I eyeball 1 part brown rice flour, 1 part white rice flour, 1 part tapioca starch)
1/2 cup almond meal
2 cups blueberries, fresh in summer or frozen in winter
Yields 12 large muffins, perfect for on-the-go
Preheat oven to 375 degrees. Line muffin tray with muffin papers. I use the tall version so that I can make super-big heaping muffins! Combine all ingredients in mixing bowl in the order shown and divide batter evenly between your 12 muffin wrappers. Bake for 25 – 30 mins or until browned to your liking. I enjoy mine with ghee (I’m not vegan, but many of my clients are), peanut butter, or almond butter…or all three at once!
This recipe is the foundation for my delicious Cherry Millet Muffins as well. Swap out the blueberries for frozen pitted cherries. Reduce oats by half and sub in 1/2 cup millet, precooked. Millet is one of my fave gluten free grains!
I loosely based this recipe off of Minimalist Baker’s recipe for Vegan GF Pumpkin Bread that I eat all autumn and winter long! I love the moist consistency and wanted the same experience with a breakfast muffin.
Are these muffins something your kids would enjoy on their way to school? Or might you be able to enjoy these in the car on your morning commute or as a mid-afternoon snack? Please take a picture and tag @marisalavalette_ on Instagram if you make them! I want to see. On the other hand, you can always have me make these for you. I’m always a click or a text away! I’m here for you to support you on your wellness journey.