You wouldn't even notice that these muffins are eggless, gluten-free and dairy-free. They're a great start to the day, and a perfect snack. Making them yourself guarantees plenty of fruit, flavor and nutrients.
3 ripe bananas
1 tsp vanilla extract
1 Tbsp chia seeds mixed with 3 Tbsp water
3 Tbsp coconut oil, melted
1/3 cup coconut sugar
2 Tbsp coconut flour
1 Tbsp baking powder
1 Tbsp psyllium husk
1/2 tsp sea salt
3/4 cup nut milk
1 cup almond meal
1 cup gluten free flour blend*
1 cup cooked steel cut oats (or uncooked rolled oats are fine too.)
1 cup fresh or frozen blueberries
Preheat oven to 400°F and line a muffin tin with muffin cups.
Mash the bananas in a large bowl then beat in the gelled chia seeds, coconut oil, sugar, coconut flour, paking powder, psyllium husk, sea salt, plant milk, flours and oats.
Stir in the blueberries.
Bake for 20 minutes. Alternatively you can make a loaf and bake it at 350°F for 1 hour - 1 hour 15 minutes, until firm.
Or make your own blend 1/3 cup sorghum flour, 1/3 cup rice flour, 1/3 cup tapioca starch.