These banana blueberry muffins are gluten and dairy free and contain almost no added sugars! They are a great option for breakfast on the go and make for a quick and easy snack during your busy day. One of the most important ways to stay on track with your diet is to make sure that you have healthy snacks available when hunger strikes. You can make a large batch of these muffins and keep them in the fridge or freezer so that you always have a healthy option on hand.
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These banana blueberry muffins are gluten and dairy free and contain almost no added sugars! They are a great option for breakfast on the go and make for a quick and easy snack during your busy day. Unlike many gluten free baking products, these homemade banana blueberry muffins do not contain starchy flours and highly processed ingredients. It is always important to remember that gluten free doesn’t necessarily equate to being healthy. Many gluten free products contain other starchy, processed white flours that will spike your blood sugar and wreak havoc on your hormones and metabolism.
One of the most important ways to stay on track with your diet is to make sure that you have healthy snacks available when hunger strikes. You can make a large batch of these muffins and keep them in the fridge or freezer so that you always have a healthy option on hand. The walnuts provide a source of healthy omega-3 fats, which are anti-inflammatory and help to keep your cardiovascular system healthy. The blueberries are rich in proanthocyanidins, which have antioxidant qualities and help to strengthen blood vessels. Blueberries and walnuts also help to stabilize blood sugar and contain fiber to keep you feeling full for hours!
Give these muffins a try….I bet that friends and family won’t even guess that they are gluten free.
Servings: 16 muffins or 1 loaf
- 4 very ripe bananas – mashed
- ¼ cup coconut palm sugar
- 1/3 cup coconut oil
- ½ cup almond milk
- 1 tsp pure vanilla extract
- 2 eggs (or flax egg-replacement, see allergen info for details)
- ½ cup buckwheat or sorghum flour
- ¾ cup oat flour
- ½ cup coconut flour
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp sea salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¾ cup chopped walnuts
- 1 cup blueberries
- Preheat the oven to 350F.
- Wet ingredients: In a large bowl, mash the bananas. Add the coconut sugar, coconut oil, almond milk and vanilla to the mashed bananas and mix or beat well. Add eggs one at a time, and beat until combined.
- Dry ingredients: In a medium bowl, sift together all of the remaining ingredients except for the walnuts and blueberries.
- Add the dry ingredients to the wet ingredients, and mix by hand until combined. Add the walnuts and blueberries and stir again.
- Line muffin tins with paper liners, and fill 2/3 full with the muffin batter. Bake at 350F for 22 minutes. If you would like to make a loaf instead, pour batter into loaf pan and bake for approximately 45 minutes. Muffins or loaf are done baking when their tops are golden brown and a toothpick comes out clean when inserted.
- Transfer muffins or loaf to a wire rack to cool. Store in an airtight container.
- Dairy-Free, Gluten-Free, Soy-Free, Corn-Free, Vegan
- Egg-Free Alternative: Replace the eggs in this recipe with 2 tbsp of ground flax seeds and 6 tbsp of warm water (let the flax/water mixture sit to thicken for 10 minutes prior to adding it to the wet ingredients).
- Nut-Free Alternative: Omit walnuts and replace almond milk with coconut or hemp milk.
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