Mini Blueberry Muffins

5 from 1 vote

These Mini Blueberry Muffins are the perfect bite-sized treat! Packed with sweet juicy blueberries and free from gluten and refined sugar, these vegan muffins are a delightful guilt-free indulgence you can enjoy any time of day!

Prep Time10

Cook Time17

cooling10

Total Time36

Course: Breakfast, Snack

Cuisine: American

Diet: Vegan, Vegetarian

Servings: muffins

Calories: 79kcal

Author: Michele

Equipment

mixing bowl
whisk
Measuring spoons
Measuring spoons
high speed blender or food processor
muffin tin

Ingredients

¾ cup mashed ripe banana (mash the banana and then measure it)
½ cup pure maple syrup
4 tablespoons melted coconut oil
1 tablespoon cashew butter
½ teaspoon vanilla extract
1 ½ cup old fashioned rolled oats (processed into flour-or 1 ½ cups oat flour)
⅔ cup old fashioned rolled oats (left whole)
1 teaspoon baking powder
½ teaspoon cinnamon
½ cup frozen mini blueberries

Instructions

Preheat the oven to 375° F and spray a muffin tin (about 22 holes) with non- stick spray.
Prep: Add the 1 ½ cups oats to a food processor and pulse until broken up and forms a chunky flour consistency.
In a large mixing bowl add the banana and mash it really well with a fork.
Add in the maple syrup, coconut oil (melt in the microwave 10 second intervals if it’s not already liquid) and vanilla and whisk together.
Add the oat flour, whole oats, baking powder, and cinnamon and fold everything together until well combined but not overly mixed.
Add frozen mini blueberries and gently fold into the batter.
Scoop into about 24 mini muffin holes and place in the oven to bake for 17 minutes.
Let cool 10 minutes and serve immediately or store in a sealed container for 2-3 days.

Video

Notes

Bananas: If your bananas are yellow but not super ripe and spotty, mash them the night before and place them in the fridge, I feel this allows them produce more sugar.

Nutrition