Honestly, the hardest part about this recipe is resisting the urge to eat the whole tray in one sitting. Replacing regular flour for oats and a mix of nuts helps up the fiber and healthy fats makes these muffins more nutritious as well as an excellent way to start your day.
- 2 cups gluten free rolled oats
- 1/2 cup pecans
- 1/4 cup coconut sugar or brown sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 2 bananas, mashed
- 1 flax egg (1 tbsp ground flax seed mixed together with 3 tbsp water)
- 2 tsp cinnamon
- 1 cup unsweetened plant milk (I used soy milk)
- 1 cup frozen blueberries
- Set oven to 350F. Place oats, pecans, sugar, baking powder, salt and cinnamon in a food processor and process into a course flour.
- Add mixture to a medium mixing bowl and add in mashed banana, flax egg, and soy milk, then whisk together to make a batter.
- Fold in blueberries gently to prevent them from bleeding into the batter.
- In a non-stick muffin tin fill muffin cups 3/4 of the way to the top (they will rise) and place in preheated oven for 25 minutes. To check if fully cooked, stick a toothpick in one of the muffins and make sure it comes out clean.
- Remove from oven and allow to completely cool for at least 10 minutes prior to removing them from the muffin tin.
- If not using a non-stick muffin tin, add cupcake liners or make sure to grease muffin tin lightly before adding in batter.
- I have not tested this recipe using other gluten free flours, so can’t promise recipe will uphold using other substitutes. Please let me know if you test out using other flours with success.