Ingredients

The following ingredients have 4 Servings
  • 1/3 C (100g) Banana (mashed, about one medium)
  • 3/4 C (235g) Pure Maple Syrup (warm to the touch)
  • 3 Tbs Coconut Oil (unrefined, melted and warm to the touch)
  • 1/2 C (130g) Nut Milk of Choice (I use homemade cashew milk, 1/2 diluted)
  • 3 tsp Apple Cider Vinegar
  • 1 tsp Vanilla Extract
  • 3/4 C + 1 Tbs (85g) Gluten Free Oat Flour (divided, I DIY oat flour (see linked post))
  • 3/4 C + 1 Tbs (95g) Almond Flour
  • 1 C (115g) Tapioca Flour
  • 1/4 C (30g) Bob's Red Mill Organic Whole Ground Flaxseed Meal
  • 3 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Fine Sea Salt
  • 1/2 C (100g) Fresh or Frozen Blueberries (heaped (do not thaw if using frozen** see note))

Instruction

  • In a medium mixing bowl, mash the banana until smooth and there are little to no chunks left. Stir in the maple syrup, coconut oil, nut milk, vinegar, and extract. Whisk thoroughly to incorporate and create an emulsion. If the coconut oil solidifies, gently warm the mixture 10 seconds at a time in the microwave until melted again. Set aside. 
  • Scoop one tablespoon of oat flour out and set it aside (we'll use this to mix into the blueberries later). Into the wet ingredients, add the oat flour, almond flour, tapioca flour, flaxseeds, baking powder, baking soda, and salt. Whisk thoroughly, for at least a minute insuring no clumps remain. The batter will be thin and you'll notice bubbles right away from the leavening. Lay a dry tea towel over the top of the bowl and rest the mixture at room temperature for 30 minutes (do not skip this rest). The batter will thicken as it sets. Now is a good time to make the tulip muffin cup liners if not using purchased liners. 
  • While the batter is resting, preheat the oven to 375F (190C). Set the oven rack in the center. Line the muffin pan with tulip muffin liners. Spray the liners with pan spray (I've made this recipe with two types of liners - one released easily without the spray, the other did not - use spray just to be sure.). Just before adding the batter to the muffin cups, in a small bowl, mix the blueberries (frozen or fresh) with one tablespoon of oat flour set aside earlier. Spoon the blueberries and any remaining oat flour into the batter and gently fold the blueberries into the mixture.
  • Use a #20 spring-loaded cookie scoop or about 4 Tbs each, scoop a heaping scoop of batter into the muffin cups/pan to distribute the batter evenly among cups. Add a few more fresh blueberries each to the tops of the muffins, gently nudging them into the batter and sprinkle a bit of whole rolled oats on the top if desired. 
  • Bake at 375F (190C) for 30-32 minutes or until golden on top and tops spring back under gentle pressure. Rest in pan for 10 minutes, then remove muffins from pan and onto a cooling rack to cool completely. Remove the muffin cup gently from around the muffin to enjoy. 
  • Store in a lidded container at room temperature for up to three days.  After muffins are completely cooled they may be frozen on a sheet pan, then moved to a covered container for up to two weeks. Thaw at room temperature. These are fabulous reheated in a toaster oven at 350F for about 10 minutes.