My Favorite Blueberry Banana Muffins

I am all about some delicious muffins and as tempting as those muffins in the store might look and smell, as soon as I get even a glance at the ingredient list forget about it. I refuse to buy them, especially when I know I can easily whip up some muffins at home that are much healthier and also delicious.

This recipe is dairy, egg and gluten free too! Which is huge bonus for those who have an intolerance or allergy to any of those foods.

Ingredients:

3 large ripe (have brown spots) bananas

1/4 cup maple syrup

1/4 cup coconut sugar

1 tsp vanilla extract (I make my own which is SO easy and a $$$ saver)

1/2 cup milk of choice

2 cups of oat flour*

1/2 teaspoon pink Himalayn salt

1 tsp baking powder

1/2 cup fresh or frozen blueberries (wild blueberries are smaller, but work just as well)

Directions:

Grab your muffin pan and either self grease or use parchment paper muffin liners. Preheat your oven to 350F.

Place the bananas in your bowl and mash.

Add the maple syrup, coconut sugar, vanilla extract and milk. Mix well.

In your mixer bowl, combine the flour, sea salt, baking powder and baking soda. Blend well. Now while your mixer is on low, add your wet ingredients to the dry ingredients. Mix until combined. Fold in the blueberries.

Pour the batter into your muffin tins evenly and bake about 30-40 minutes. Test muffins using a toothpick and it should come out almost completely dry. Remove from oven, let cool and enjoy!

* I do not keep oat flour on hand so I usually will take some oats (ours are gluten free, most are not unless specified on packaging) and put them in my Vitamix or food processor and just make my own. It is that simple, blend until the consistency is that of oat flour.