Gluten Free Banana Blueberry (or Chocolate Chip!) Muffins

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The life of these sweet little muffins began as a craving I had for edible cookie dough. Of course, said cookie dough needed to be gluten free and the only "flour" I had on hand was oats-ready-to-be-turned-into-flour. I don't really even remember the exact recipe but I used date paste (because obviously), some non-vegan butter, chocolate chips, salt, almond milk, maybe some vanilla? And that's about it! After making this a few times I was determined to turn it into actual cookies. But, guys, baking is a whole other ball game. Cooking is instinctual and "a little of this, and a little of that". Baking is a science. Literally, if the ingredients are off by a teaspoon the whole thing could go up in flames. So I tried it! I added some baking powder and baking soda and I think I tried a flax egg? They turned out okay but they were very "cakey". Not something I was super proud of or that I wanted everybody to try so I tabled this idea for a bit. 

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I got the bug again to try my hand at cookies and tried the recipe a few more times with a few more tweaks. I became discouraged until my husband mentioned once that he thought they were like "cake balls". I laughed and said oh you mean like a cupcake or muffin? LIGHT BULB! I'M GONNA MAKE MUFFINS! Are you following?! It was all downhill from there.

I think I changed two things, including putting the batter in muffin tins instead of on a cookie sheet, and they turned out pretty good! In fact, I was so happy with them that I thought I'd be sharing this recipe with you two or three weeks ago instead of right now. You see my original recipe used only oat flour. It was good but I was looking for more fluff. I remembered in my pre-gluten-free cooking days that adding cornstarch to flour creates a pastry flour so I replaced 1/4 cup of flour for cornstarch. But at the time I was experimenting with this I only had one cup of oat flour and my 1 year old was napping so I was not about to whip out the vitamix to make oat flour. I was determined, though y'all. Luckily I found some almond flour in the back of the pantry and used that and TA-DA! A fluffy, delicious, gluten-free, refined sugar-free, muffin was born! 

Did you get all that?! This muffin is: 

  • DAIRY FREE

  • EGG FREE

  • GLUTEN FREE

  • SUGAR-FREE (unless you're using chocolate chips-but you could find sugar free dark chocolate to add!)

  • OIL FREE

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Free from all of the things but still delicious! I'd call that a success! I'd love for you to try them and tell me what you think! Remember to tag me and use the hashtag #plantbasedplanner so I can see your creations! 

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Gluten Free Banana Blueberry (or Chocolate Chip!) Muffins

Naturally sweetened, nutritious and delicious-these little muffins are the perfect breakfast, snack or dessert!

Makes: 10-12 muffins

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Prep time:

Cook time:

Ingredients:
  • 1 Cup Oat Flour
  • 3/4 Cup Almond Flour
  • 1/4 Cup Cornstarch
  • 1 Very Ripe Banana
  • Date Paste (6 dates blended with about ½ cup of water)
  • 1/2 Cup Almond milk
  • 1 TBS Baking Powder
  • Add-ins of your choosing (blueberries, nuts, chocolate chips)
  • 1/4 tsp Salt

Instructions:
  1. Preheat your oven to 350 and spray a muffin tin with cooking spray.
  2. Make your oat flour and your date paste: Blend about 1 ¼ cups of rolled oats in a high powered blender until a fine flour is formed. Place in medium bowl. Add your dates and water into a blender and blend until “paste” is formed. Place in separate bowl.
  3. Add the rest of your dry ingredients to your oat flour and whisk until combined, being sure to get any “clumps” out.
  4. Combine your mashed banana, almond milk, and date paste until smooth.
  5. Mix your wet and dry ingredients until just combined. Do not over-mix.
  6. Fold in your add-ins (chocolate chips or blueberries work great!)
  7. Fill your muffin tin about ¾ of the way full with your muffin batter and bake for 25-28 minutes. I like to top each little muffin with extra blueberries or chocolate chips!