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PREP TIME: 10 minutes
ACTIVE TIME: 25 minutes
INACTIVE TIME: 20 minutes
¾ cup nondairy milk (nut-free and/or
soy-free if necessary)
1 teaspoon apple cider vinegar
2 cups oat flour (certified gluten-free
if necessary)
⅓ cup sweet white rice flour
1 tablespoon cornstarch (or arrowroot
1 tablespoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
2 ripe (very speckled) medium
bananas, mashed
⅓ cup maple syrup
2 tablespoons coconut oil, melted
1 tablespoon flax meal
1 teaspoon vanilla extract
1 cup fresh blueberries (see Tip)
⅓ cup coconut sugar
1. Preheat the oven to 350°F. Line
a 12-cup muffin tin with paper or
silicone liners.
2. Combine the milk and vinegar in
a cup or small bowl. Set aside.
3. Combine the oat flour, rice flour, cornstarch, baking powder, cinnamon, and salt in a large bowl and
whisk until thoroughly combined.
4. Combine the bananas, maple syrup, coconut oil, flax meal, and vanilla in a medium bowl and add the
milk mixture. Stir until combined. Add the wet ingredients to the dry ingredients and stir together until
combined. Fold in the blueberries and sugar.
5. Pour the batter into the muffin tin. Bake for 23 to 25 minutes, until the tops are golden and firm. Let
the muffins cool in the tin for about 5 minutes before transferring to a cooling rack. Cool completely
before serving. Leftovers will keep in the fridge or at room temperature for 3 to 4 days.
You can use frozen or dried blueberries instead of fresh, but to prevent them from bleeding, make sure to keep them in the freezer until
just before you use them.