Healthier blueberry muffins

SERVINGS 12-20 muffins | COOK TIME 25 minutes
  • Healthier blueberry muffins

    This recipe is incredibly simple and quick to make, using minimal ingredients. It tastes just like your classic blueberry muffins, but an allergy friendly and healthier homemade version.

  • Ingredients

    1 very ripe banana*(mashed)

    ¾ cup honey

    ¼ cup coconut oil (melted)

    ½ cup coconut milk 1 tsp vanilla extract

    Pinch of salt (1/4 tsp)

    ½ teaspoon baking soda

    2 cups oat flour**

    1 cup blueberries (fresh or frozen)

    *even though it contains banana it does not taste like banana bread

    **you can make your own oat flour by blending oats until very fine. Measure after blending

Instructions

Preheat oven to 190 degrees celsius.

Prepare a muffin tin by spraying with oil (or lining with muffin liners)

Mash the banana and whisk in a large bowl with the melted coconut oil, honey, coconut milk, vanilla, salt, baking powder and baking soda. Whisk until well combined.

Add the oat flour and whisk until no flour patches or clumps remain. This is a very runny batter. Let it sit for a couple of minutes to thicken but it will still be runnier than most muffin batters, do not add more flour.

Add the blueberries and gently fold them in.

Scoop into muffin tin - you can add more blueberries on top if you want.

Bake for 20 - 25 minutes. Test with a test stick or toothpick - muffins are ready when it comes out clean.

Let it sit for a while before removing from muffin tin. Store in an airtight container - they will last longer when stored in the fridge. These muffins freeze and defrost perfectly.

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