This animal-friendly and celiac disease friendly, muffin recipe makes 12 mouth watering, delicious muffins! Who said having a bunch of diet restrictions had to be bland?!
One of my favorite things to do as a mommy is to create those warm- homey moments that your children will carry with them for a lifetime. I love it when I hear my big kids say, “remember when mom would bake the best muffins on Saturday mornings!” I love to wake up before everyone in the house and start baking so that they wake up to that wonderful smell, leading them to the kitchen. I hope this Gluten Free Vegan Blueberry Banana Muffin Recipe will create some nice memories for your family too! The prep time for this meal is 10 min. and the cook time is 25 minutes of active time and 20 min of inactive time.
Ingredients below to make this Vegan Blueberry Banana Muffin Recipe:
- ¾ cup of non dairy milk
- 1 tsp. of apple cider vinegar
- 2 cups of oat flour
- ⅓ cup of sweet white rice flour
- 1 tbsp. of cornstarch
- 1 tbsp. of baking powder
- ½ tsp. of ground cinnamon
- ½ tsp. of salt
- 2 ripe (browning and speckled) medium bananas, mashed
- ⅓ cup of maple syrup
- 2 tbsp. of coconut oil, melted
- 1 tbsp. of flax meal
- 1 tsp. of vanilla extract
- 1 cup of fresh blueberries or you can use frozen, just keep them frozen until ready to use.
- ⅓ cup of coconut sugar
Instructions below to make this Vegan Blueberry Banana Muffin Recipe:
Start by preheating your oven to 350°F. Next, line your muffin tin(s) with cupcake/muffin liners.
In a small bowl, combine the milk and vinegar and set aside.
Next, in a large bowl, combine the gluten free oat flour, gluten free rice flour, cornstarch, cinnamon, baking powder, and salt. Whisk ingredients until thoroughly combined.
In a medium bowl, mix flax meal, bananas, coconut oil, maple syrup, and vanilla. Add the milk mixture. Stir well until combined. Add all of the wet ingredients to all of the dry ingredients and mix together until combined. Next, gently fold in the blueberries and sugar. *If you prefer, you can use frozen blueberries but keep frozen until you’re ready to use. This will help the blueberries not to bleed.
Pour the vegan blueberry banana muffin batter into your muffin tin. Bake your muffins for 23-25 min., until the tops of the muffins are golden and slightly firm. You can either serve after completely cooled or you can do what I LOVE to do which is eat them very warm with a touch of vegan butter on top! <Insert drooling emoji here> Lol.