MAKES 12 MUFFINS
PREP TIME: 10 minutes
ACTIVE TIME: 25 minutes
INACTIVE TIME: 20 minutes
3⁄4 cup milk (nut-free and/or soy-free if necessary)
1 teaspoon apple cider vinegar
2 cups oat flour (certified gluten-free if necessary)
1⁄3 cup sweet white rice flour
1 tablespoon cornstarch (or arrowroot powder)
1 tablespoon baking powder
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon salt
2 ripe (very speckled) medium bananas, mashed 1⁄3 cup maple syrup
2 tablespoons coconut oil, melted
1 tablespoon flax meal
1 teaspoon vanilla extract
1 cup fresh blueberries (see Tip)
1⁄3 cup coconut sugar
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper or silicone liners.
- Combine the milk and vinegar in a cup or small bowl. Set aside.
- Combine the oat flour, rice flour, cornstarch, baking powder, cinnamon, and salt in a large bowl and whisk until thoroughly combined.
- Combine the bananas, maple syrup, coconut oil, flax meal, and vanilla in a medium bowl and add the milk mixture. Stir until combined. Add the wet ingredients to the dry ingredients and stir together until combined. Fold in the blueberries and sugar.
- Pour the batter into the muffin tin. Bake for 23 to 25 minutes, until the tops are golden and firm. Let the muffins cool in the tin for about 5 minutes before transferring to a cooling rack. Cool completely before serving. Leftovers will keep in the fridge or at room temperature for 3 to 4 days.
You can use frozen blueberries instead of fresh, but to prevent them from bleeding, make sure to keep them in the freezer until just before you use them.