Flourless Blueberry Muffins
Please use organic ingredients when possible!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 1 12 Muffins
- 2 cups Oats (quick or rolled oats, gluten-free if needed)
- 3 Ripe Bananas (the riper, the better)
- 2 tbsp Ground Flaxseed (to make flax egg)
- 6 tbsp Water (to mix with ground flaxseed)
- 1/2 tsp Vanilla Extract
- 1/2 tsp Cinnamon
- 1/2 tsp Baking Soda
- 3/4 cup Frozen Blueberries (I like a lot of berries, you can use 2/3 cups if you prefer)
- 1/4 cup Water* (to mix in the batter)
First, make your flax egg by combining the ground flaxseed and 6 tablespoons of water in a small bowl. Set aside while you get everything else ready.
Preheat the oven to 350. Line a muffin pan with 12 baking cups. I like to use these baking cups.
In a large bowl, mash the bananas with a fork really well. Add the vanilla extract to the banana mixture and stir it together.
Add the other ingredients (except the blueberries) to the bowl including the flax egg. Stir until everything is well combined.
Add the blueberries by folding them into the batter. Then evenly scoop out the batter into the 12 baking cups. Bake for 25 minutes.
Once they are done baking, allow them to cool for 20 minutes before serving. Store in a glass container in the fridge for up to a week, or the freezer for evening longer.
- *If these are going to be for a baby or toddler that's just getting use to eating thicker foods I suggest using 1/2 cup of water in the batter rather than 1/4 cup. This will make them a lot softer and easier for them to chew.
- Make them gluten-free by using gluten-free oats.
- I prefer to use frozen wild blueberries because they are smaller for my son. Fresh should work just fine. You can also sub for another berry like raspberries or goji berries.
- These muffins do not rise a lot. I fill the cup 3/4 of the ways.