Banana Blueberry Muffins. My husband and kids just love muffins. Mostly because they are a great snack for on the go.
After my Lemony Blueberry Muffins were such a hit here, I started to think about other great blueberry combinations.
So that is how these banana blueberry muffins were born. This banana blueberry muffin recipe is made with whole grains and no oil or butter.
There is also very little added sugar in each muffin. They are mostly sweetened with fruit.
These muffins are so moist, you would never guess they contained no oil! They are also gluten free and vegan. 🙂 Very kid friendly. I made mine into jumbo muffins, but you can make standard sized muffins as well.
Here is a quick little video of me making these if you need a visual. For more videos, you subscribe to my You Tube Channel.
These Banana Muffins are:
- packed with blueberries
- gluten free
- oil free
- re-fined sugar free
Banana Blueberry Muffins
Yields 12 standard muffins or 6 jumbo muffins
A simple and healthy muffin recipe!
10 minPrep Time
22 minTotal Time
- 2 cups gluten free oat flour
- 2 very ripe bananas
- 1/4 cup maple syrup
- 1/4 cup unsweetened applesauce
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1 1/2 cups blueberries
- Preheat oven to 350.
- Mix all dry ingredients in a bowl.
- Mix wet in another.
- Add wet to dry and mix well.
- Fold in the blueberries.
- Spoon batter into lined muffin cups.
- Bake for 10-12 minutes or until a toothpick comes out clean.
If you are not gluten free, you can use regular flour for this recipe as well. It would be an equal substitution. Store the muffins on the fridge in an air tight container. They should last up to 2 weeks that way. You can also freeze them for longer. Enjoy!