Vegan Blueberry Coconut Banana Muffins
 
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Light, tender and soft Vegan Banana Bread Blueberry Muffins made with ground flaxseed and coconut oil. Gluten free, dairy free, and sugar free! These muffins are sweetened with pure maple syrup for a healthy morning treat.
Author:
Recipe type: Bread
Serves: 12 muffins
Ingredients
  • 2 tablespoons ground flaxseed meal
  • 6 tablespoons warm water
  • 1 cup plus 2 tablespoons gluten free oat flour
  • 2 tablespoons tapioca starch/flour
  • ⅓ cup coconut flour
  • ⅓ cup potato starch
  • ¼ teaspoon ground cinnamon
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • 2 teaspoon baking powder
  • ¼ cup pure maple syrup
  • ¼ cup coconut oil melted and cooled
  • 1 cup finely mashed bananas (3-4)
  • 1 tablespoon lemon juice plus enough Silk Original Coconut Milk to equal ¾ cup
  • 1 teaspoon vanilla extract
  • ¾-1 cup washed and dried blueberries (optional)*
  • ¾ cup dairy free chocolate chips (optional)
  • ¼ cup sweetened coconut flakes (optional)
Directions
  1. Preheat oven to 350 degrees and line a standard muffin tin with paper liners. Set aside.
  2. In a small bowl, combine warm water and ground flaxseed and stir. Allow to sit for at least 5 minutes. In another small bowl, combine 1 tablespoon of lemon juice and enough coconut milk to equal ¾ cup. Stir and let sit while you are measuring your dry ingredients.
  3. In a medium sized mixing bowl sift together gluten free oat flour, tapioca starch, coconut flour, potato starch, cinnamon, salt, baking soda, and baking powder. Set aside.
  4. In a larger mixing bowl whisk together maple syrup, coconut oil, mashed bananas, vanilla, and lemon juice/coconut milk mixture. Whisk until smooth. Add dry ingredients and mix until dry ingredients are moistened. Fold in blueberries or chocolate chips.
  5. Fill muffin cups ¾ full with batter. Top with sweetened coconut flakes if desired. Bake at 350 for 20-22 minutes or until tops are stiff and toothpick inserted into center of muffins comes out clean.
  6. Remove from oven and allow to cool in pan on cooling rack for 5 minutes. Remove from pan and directly onto cooling rack to continue cooling.
  7. Serve slightly warm. Store extra completely cooled muffins in airtight container for up to 3 days or freeze for up to 3 months.
Notes
*Make sure your blueberries are completely dry so they do not add extra moisture to the batter. Toss them in about 1 teaspoon of oat flour to help them stay afloat while baking.
Recipe by Breezy Bakes at https://www.breezybakes.com/vegan-blueberry-coconut-banana-muffins/