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.


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