Banana Blueberry Muffins (Vegan, Gluten Free & Refined Sugar Free)

On Monday nights my mom and I go to yoga together and after class this week we were both in a baking mood! She made our favorite granola as of lately (recipe HERE) and I tried out a new recipe. These banana blueberry muffins are gluten free, refined sugar free and vegan. And guess what? They taste darn good! These muffins have been the best snack all week long and they're already almost gone!

I might double the batch in the future because even our non-gluten free/dairy free/sugar free eaters loved these! The Bean said they were a bit sandy (ugh my least favorite thing about gluten free things!) so I might try to adjust them a bit in the future. I'm thinking more xanthum gum, but let me know if you have suggestions! This recipe is from a blog called Mama Knows Gluten Free. You can find the original recipe HERE.

Start by mashing 3 very ripe bananas in a medium sized mixing bowl.

When the bananas are mashed, mix in 1 teaspoon of baking soda and leave the mixture to sit for 2 minutes. Then, melt 1/3 cup of coconut oil and mix it into the banana mixture.
Next, stir in 1/2 cup of maple syrup, a pinch of salt and 1 teaspoon of vanilla extract.

Now, for the eggs - you can use actual, flax seed eggs, chia seeds eggs. The choice is yours. The recipe calls for 2 eggs. I replaced the eggs with Bob Red Mill's egg replacement and it worked out great!

Then, mix in 1/2 teaspoon of xanthum gum (I might increase this to 3/4 tsp or even 1 tsp in the future!), 1/2 teaspoon of cinnamon and 1 1/2 cups of gluten free flour (I use America's Test Kitchen GF flour).

Once the dough is well combined 1 cup of fresh or frozen blueberries. I used frozen but these would be so good with fresh!

Prep a muffin tin with some cooking spray or cupcake liners and fill each cup to be about 3/4 of the way full.

Preheat the oven to 350 degrees Fahrenheit and bake the muffins for 18-22 minutes until a toothpick comes out clean. My muffins were in for 22 minutes, but I recommend starting with 18 minutes, just in case!

When the muffins are done, leave them to sit in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely. I recommend storing them in the fridge. They are so good chilled!

BANANA BLUEBERRY MUFFINS (VEGAN, GLUTEN FREE, REFINED SUGAR FREE)
yield: 12 muffins

ingredients
3 very ripe bananas
1 teaspoon baking soda
1/3 cup coconut oil, melted
1/2 cup maple syrup
pinch of salt
1 teaspoon vanilla extract
2 eggs (use egg replacement for vegan muffins)
1/2 teaspoon cinnamon
1/2 teaspoon xanthum gum
1 1/2 cups gluten free flour (I used ATK GF flour blend)
1 cup frozen blueberries

directions
1. Mash the bananas in a medium sized mixing bowl. Mix in the baking soda and let the mixture sit for about 2 minutes.
2. Melt the coconut oil and mix it into the banana mixture.
3. Stir in the maple syrup, the salt, the vanilla extract and your choice of egg replacement.
4. Mix in the cinnamon, the xanthum gum and the gluten free flour until well combined.
5. Fold in the blueberries.
6. Prepare a muffin tin with cooking spray or cupcake liners. Fill each cup with batter until it is about 3/4 of the way full.
7. Preheat the oven to 350 degrees Fahrenheit.
8. Bake the muffins for 18-22 minutes until a toothpick comes out clean.
9. Leave the cupcakes to sit in the muffin tin for about 5 minutes before transferring them to a wire cooling rack to cool completely. Store the muffins in the fridge.

See you tomorrow for Friday Favorites!