Healthy Blueberry Banana Bread Muffins
These healthy muffins are gluten free, dairy free, and so easy to make! They're bursting with a fresh blueberry flavor that's just irresistable.
Equipment
- Muffin tin
Ingredients
Dry Ingredients
- 2 cups old-fashioned oats, or oat flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp kosher salt
Wet Ingredients
- 3 ripe bananas, mashed
- ½ cup coconut milk, unsweetened
- ⅓ cup honey
- 1 egg
- 1 tsp vanilla
- ½ cup blueberries
Instructions
- Preheat oven to 350°F and line or grease a muffin tin. Set aside.
- In a medium bowl, add all the dry ingredients and stir to combine. Set aside.
- In a large bowl, mash the bananas. Add remaining wet ingredients to the bananas and stir to combine.
- Add the dry ingredients to the wet ingredients and stir until well combined.
- Last, fold in the blueberries until just incorporated.
- Divide the batter evenly into a greased or lined muffin tin. Bake at 350°F for 20 minutes, or until a toothpick comes out clean when poked in the center of a muffin. Let cool for 5 minutes in the tin, then place on a cooling rack to cool completely.
Notes
- Store muffins in a sealed container at room temperature for up to 3 days, or in the fridge for up to 5 days.