These banana blueberry muffins are perfect for breakfast on the go or when you need a little sweet treat. The muffins are also Gluten, Egg, Dairy and Sugar-free with just the natural sweetness of banana and coconut. Great if you are intolerant or suffer from allergies like me and my little Smith! They also make a great healthy snack for the kids.
Makes 12 muffins
35 mins cooking time
Dairy free, Gluten free, Sugar free, Egg free
Banana Blueberry Muffins
110g gluten free oats
60g desiccated coconut
2tsp baking powder
4 bananas – the riper the bananas the sweeter the taste
80ml melted coconut oil
Take the gluten free oats and blitz them in a blender until they look like fine flour. Set this aside in a bowl along with the desiccated coconut and baking powder.
Place the 4 bananas and the melted coconut oil into a blender and blend until smooth. Be careful not to blend for too long.
Once blended mix the banana coconut oil mixture well with the dry ingredients in the bowl. Then spoon into 12 muffin cases or directly into a muffin tin.
Place 3 blueberries on each muffin and press them in gently.
Place in oven for 35 mins at 180°C or until cooked through.
They will keep for about 3 days in an airtight container.
Please let us know if you try them and if you do, be sure to tag us in your photos on instagram! We would love to see!