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Banana Blueberry Muffins

A simple, healthier, whole food version of traditional muffins.


  • 2 c GF oat flour
  • 2 very ripe bananas
  • ¼ c maple syrup
  • ¼ c unsweetened applesauce
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp sea salt
  • 1 ½ c blueberries


  1. Preheat oven to 350°F.

  2. Mix all dry ingredients in a bowl.

  3. Mix wet in another.

  4. Add wet to dry and mix well.

  5. Fold in the blueberries.

  6. Spoon batter into lined muffin cups.

  7. Bake for 10-12 minutes or until a toothpick comes out clean.

  8. Notes

  9. If you are not gluten free, you can use regular flour for this recipe as well. It would be an equal substitution. Store the muffins in the fridge in an air tight container. They should last up to 2 weeks that way. You can also freeze them for longer. Enjoy!

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