I'm on a bit if a blueberry kick at the moment haha Nothing says Sunday like warm freshly baked muffins. The house smells like heaven and everyone is happy!

These are of course gluten, dairy and refined sugar free made with oat flour for a bit of a break from almond meal.

Oat flour is so simple to make yourself making it a very cost effective and yummy alternative to expensive nut flours. I also like to mix up gf flour options to diversify our nutrient intake.

Blueberry Banana Oat Flour Muffins 💙 💛

INGREDIENTS

2 cups Oat flour * see note
1/4 cup Tapioca flour
1 1/2 teaspoon Baking soda
Pinch of sea salt
3 tablespoon Coconut oil, room temperature
2 tablespoons Maple Syrup or sweeter of choice
1 teaspoon Vanilla extract
3 Free-range Eggs (or 3 pre-prepared flax eggs)
1 cup mashed Banana (approximatly 300g)
2 Tablespoons Almond Milk
3/4 cup fresh or frozen Blueberries

METHOD

Mix first 4 dry ingredients in a bowl.

In a separate bowl add coconut oil and maple syrup.

Using a hand mixer (or lots of muscle) cream the coconut oil and maple syrup until pale and fluffy.
Add the the eggs to your oat flour mix whisking them slightly in the side of the bowl before mixing in fully.

Add maple/coconut mix into oat mix and stir in well. Batter will be thick and sticky.

Now add in mashed banana and vanilla until well incorporated.

Slowly fold in almond milk a little at a time, until just incorporated.

Finally, fold in your blueberries.

Scoop 2 large ice-cream scoops into each large cafe style muffin liner or 3/4 full in liner of choice.

Top with thinly sliced banana.

Bake at 175° C for 25-30 minutes or until muffins spring back to the touch.

This recipe makes 8 large cafe style muffins or 10-12 regular muffins.

Enjoy x Ash

Note: To make your own oat flour simply grind your oats in a Vitamix or High speed blender or coffee/spice grinder for 5-10 seconds until oats turn into a powder/flour!