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Muffins are a classic breakfast treat that holds such a dear place in my heart!
I grew up loving muffins to no end; blueberry was my favorite. That hasn’t changed one bit, but what has changed is the quality of the muffins I make and the ingredients in them.
I used to love to help my dad make blueberry muffins on Saturday mornings. Sure, we made the pre-mix kind back then, but it put a love in my heart for blueberry muffins right from the start.
Nothing beats juicy bits of these berries that just dissolve into the batter straight as you’re mixing the ingredients together …
Unlike the muffins I used to eat as a kid, however, these Blueberry Banana Oatmeal muffins are made with gluten-free oats, real organic blueberries, they’re free of refined sugars, and they have no oil whatsoever.
They’re also completely dairy-free thanks to the use of my favorite brand of non-dairy almond milk, Silk!
Silk Almond Milk is a delicious non-dairy milk, with 50% more calcium than dairy milk, it has absolutely no cholesterol and no saturated fat. I have tried all the non-dairy milk products on the market and Silk is hands down my favorite!
While most of my recipes feature whole foods, the use of unsweetened Silk almond milk sure comes in handy, especially when I know that it has no artificial ingredients and is non-GMO, vegan, and free of added sugar.
It’s also easy to use anywhere you would normally use dairy milk such as in smoothies, shakes, on cereal, in oatmeal, and in baking like I’m sharing here today!
Silk non-dairy milk is:
- Perfect for using anywhere you would use dairy milk products
- Incredibly tasty!
These Blueberry Banana Oatmeal Muffins feature Silk’s unsweetened almond milk, super sweet and ripe bananas, wild organic blueberries, hearty gluten-free whole grain oats, organic coconut flour, some simple spices, and one of my favorite natural sweeteners—unsweetened applesauce!
I especially love how the applesauce and banana naturally sweeten the muffins, although you can add more sweetness if you prefer (such as from stevia).
To make these muffins, be sure to follow these steps for success:
- Mix your dry ingredients first. The coconut flour and flax need to be stirred a bit with a fork so they become nice and incorporated together. Using them together helps really hold this recipe together well since they both thicken up the batter.
- Next, add in your banana and blueberries. No need to stir too much, just adding them in after the dry ingredients helps ensure everything gets mixed together very well.
- Finally, add in the liquid ingredients including Silk almond milk, unsweetened applesauce, and just a bit of water.
- Then mix everything together, stir just until combined and mixed well, spray a non-stick muffin pan with some coconut oil spray, and add your batter in.
- Bake away, let them cool, and then dive in to a wonderful breakfast option that also makes a great snack!
You can pair these muffins with fresh fruit, keep them in a lunchbag as a healthy part of lunch, or pair them with some non-dairy yogurt for a healthy, balanced breakfast!
Speaking of non-dairy yogurt, serve two of these muffins with a side of Silk’s non-dairy vanilla yogurt and fresh fruit. Silk’s plain and vanilla almond and soy yogurts are both low in sugar, so it’s a good option in place of dairy if you want a vegan option.
Silk’s non-dairy yogurt features 6 grams of plant-based protein, it’s non-GMO, gluten-free, and has no cholesterol, artificial flavors, or artificial sweeteners. Look at those real vanilla bean flecks in there…
- 1 cup gluten-free rolled (old-fashioned) oats - I love Bob's Red Mill Gluten-Free and Organic Oats
- 1 tablespoon whole flaxseeds
- 1 tsp. apple pie spice or pumpkin pie spice (or sub cinnamon)
- 1/3 cup coconut flour
- 2 tablespoons ground flax
- 1/2 tsp. vanilla powder (or 1 tablespoon vanilla extract)
- 1/2 cup frozen blueberries
- 1 mashed, ripe banana
- 1 cup unsweetened non-dairy almond milk (Silk vanilla, unsweetened used here)
- 1/4 cup cold water
- 1/3 cup unsweetened applesauce
- 1 tbsp. raw (or plain roasted) almond butter
- 1-2 tbsp. pure organic maple syrup (or 2 drops of liquid stevia if you don't use natural sugars)
- Add all the dry ingredients to a bowl. Stir and sift to make sure everything is incorporated.
- Add the mashed banana, blueberries, and then the wet ingredients in next. Stir all together with a fork. Should be thick. (Make sure the coconut flour is fully incorporated.)
- Turn the oven to 350 degrees Fahrenheit.
- Dollop the muffin batter into a non-stick pan or use muffin cup liners for the pan.
- Bake for 30 minutes or until golden brown on top.
- Remove and let cool on the counter at least an hour before removing. (I actually let mine sit in the fridge overnight to set once cooled.)
- Use a case (flat) knife and wedge the muffins out of the pan carefully. Be gentle!
- Enjoy, or store in a freezer-safe baggie or container for long-term storage. (These will keep one week in the fridge.)
- *This makes 6 large muffins if you fill the muffin cups to the top. Feel free to double the recipe if you'd like to make a larger batch.
- *Please don't substitute coconut flour for another flour; coconut flour is unique and will not work. Feel free to test it yourself, but I can't promise how other flour(s) will turn out.
- *If you're allergic to nuts, simply use coconut milk or rice milk in place of the almond milk and use sunflower seed butter (Sunbutter) in place of the almond butter. Peanut butter is another good option if you tolerate it as well.
What’s your favorite muffin flavor?