Recipe characteristics
- Super easy to make and requires only one bowl
- Perfect for busy mornings
- Great snack or breakfast option for kids and adults!
- Dietary requirements: vegan (dairy-free, egg-free), gluten-free, and soy-free.
Notes on ingredients
- White rice flour: White rice flour is naturally gluten free, rich in carbohydrates and low in fat. It is used as an alternative to wheat flour in gluten-free baked goods.
- Oat flour: Oat flour is a nutritious, unrefined flour that lends great texture to baked goods.
- Almond flour: Almond flour is made from blanched (peeled) almonds and it is not the same as almond meal. Compared to almond meal, almond flour has a finer texture and lighter color. It adds texture and a subtle nutty flavor.
- Agave nectar: Maple syrup is a great nutritious and natural sweetener that you can use as a substitute for agave nectar.
- Rice milk: Substitute it with soy, oat or almond milk.
- Coconut oil: Coconut oil makes a wonderful substitute for butter and other oils.
- Banana: You’ll need 1 medium-sized ripe banana (approx. 100 g). It’s important to mash banana well before adding it to the batter. You can use a fork to mash it.
- Ground flaxseeds: You’ll need to ground flaxseeds for this recipe.
- Blueberries: Fresh blueberries are best.
How to make it
NOTE: Batter and dough made with room temperature ingredients will yield the best results.
Step 1
Preheat oven to 180° C. Grease muffin tins with coconut oil.
Step 2
In a large bowl, mix together dry ingredients: white rice flour, oat flour, almond flour, ground flaxseeds, and baking powder.
Step 3
Add rice milk, agave syrup, coconut oil, and mashed banana, and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.
Step 4
Gently fold in fresh blueberries into the batter.
Step 5
Spread the batter into prepared muffin tins and bake for approx. 25 minutes.
Step 6
Make sure you let your muffins cool for at least 5-10 minutes before removing them from the tins. If they’re too hot, they might fall apart.
Tips and how-tos
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Gluten-Free Banana Blueberry Muffins
Ingredients
- 100 g white rice flour
- 50 g almond flour
- 50 g oat flour
- 40 ml agave syrup
- 70-80 ml rice milk at room temperature
- 40 ml coconut oil
- 100 g ripe banana
- 2 teaspoons baking powder
- 1 teaspoon ground flaxseeds approx. 5 g
- 120 g fresh blueberries
Instructions
- NOTE: Batter and dough made with room temperature ingredients will yield the best results.
- Preheat oven to 180° C. Grease muffin tins with coconut oil.
- In a large bowl, mix together dry ingredients: white rice flour, oat flour, almond flour, ground flaxseeds, and baking powder.
- Add rice milk, agave syrup, coconut oil, and mashed banana, and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.
- Gently fold in fresh blueberries into the batter.
- Spread the batter into prepared muffin tins and bake for approx. 25 minutes.
- Make sure you let your muffins cool for at least 5-10 minutes before removing them from the tins. If they’re too hot, they might fall apart.
How to store muffins
- Store leftover muffins in an airtight container in the refrigerator for up to 3-4 days.
How to freeze muffins
- Let the muffins cool completely before freezing. Freeze them in a single layer on a flat surface, then pile them into a sealed, freezer-safe container. Muffins can be stored in the freezer for up to 3 months.
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.
4 comments
Hi this recipe looks great but is there a way to make it oilfree?!
Hi! I haven’t tried the oil-free version myself, probably the texture would be slightly different. Try adding a few tablespoons of light canned coconut milk instead.
Love it, which coffee to accompany it, Latte or plain black?
I’m a latte girl!