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  • June 30, 2013
This picture may look familiar… 
This would be the banana blueberry muffins that I made Saturday morning. They are also gluten free, vegan and sugar free. Which kind of sounds like it would taste like fruity cardboard, but they don’t. They were easy to make and they’re great for breakfast or just popping in throughout the day.
Here’s what you need:
2 flax eggs (2 TB flaxseed meal + 5 TB water) (or chicken eggs!) 
2 ripe bananas
2 TB agave nectar
3 TB whatever kind of milk you choose. (I used rice)
1 tsp vanilla
1tsp baking powder
1 cup almond meal (if you have a food processor or high speed blender, just throw them in an chop it up.)
1/2 cup oat flour (again, just toss some oats in the blender and BAM…oat flour.)
1/2 cup blueberries 
(this would probably be awesome with walnuts added too)
Here’s what you do:
Preheat oven to 350 and line muffin tin with liners.
Mash up bananas and mix everything (but blueberries) together in the same bowl. Super easy right? After you have the dough, toss in the berries. 
Bake ’em. I did 22 minutes. 
Eat ’em up. 
This recipe is adapted from The Minimalist Baker

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