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Moist Vegan Banana Blueberry breakfast Muffins

Gluten Free Banana Blueberry Muffins

Kristina Cadelina
These Gluten Free Banana Blueberry Muffins are loaded with juicy blueberries, fresh sweet bananas and are made with a gluten free flour blend and almond flour. They are dairy free too-perfect for a quick snack or light breakfast.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 190 kcal

Equipment

Ingredients
  

  • 1 1/2 cup all purpose gluten free flour
  • 1/2 cup almond flour
  • 1/2 teaspoon fine sea salt
  • 1/3 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3 large bananas very ripe
  • 8 ounces apple sauce
  • 1/4 cup vegetable oil
  • 1 cup fresh blueberries
  • 2 teaspoons lavender optional
  • 1 tablespoon demerara sugar or turbinado (optional)

Instructions
 

  • Preheat the oven to 375 degrees.
  • In a large mixing bowl, gather and add all your dry ingredients. Gently whisk to combine.
  • In another large mixing bowl, peel and mash the bananas. Then add the apple sauce, oil, and the lavender. Gently mix together with a whisk.
  • Fold in the blueberries.
  • Line the muffin pan and disperse the batter evenly between the 12 cups. (about 1/3 cup of batter each muffin)
  • Sprinkle the Demerara sugar on top of the muffins.
  • Place in the oven and bake for 20 minutes.
  • When done, carefully remove the muffins and let them cool.
  • Enjoy!

Notes

Notes:
The best way to keep muffins or quick breads moist is to have a decent amount of wet ingredients in the recipe. Whether it be eggs, oil, the fruit itself or milk- all of these ingredients play a role with adding moisture to the muffin and/or quick bread. Also oven temperature is a big deal! Over baking can cause dry muffins. 
It's important to make sure you are indeed measuring the ingredients used in a muffin recipe and also don't over mix the batter.
Storage:
For freezer, use a freezer safe sandwich bag or airtight container. Reheat them in the microwave for 30 seconds. For storing them without freezing, place them in an airtight container for 2-3 days in the refrigerator.

Nutrition

Calories: 190kcalCarbohydrates: 32gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 216mgPotassium: 154mgFiber: 3gSugar: 16gVitamin A: 34IUVitamin C: 4mgCalcium: 68mgIron: 1mg
Keyword banana and blueberry muffins, blueberry muffins, gluten free muffins, vegan muffins
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