Name: Blueberry, Banana & Chia Muffins
Yield: Makes 12 muffins
Ingredients: ½ cup blanched almond flour; ½ cup gluten-free old-fashioned rolled oats; 1 teaspoon pure vanilla extract; ½ cup unsweetened almond milk or organic soy milk; ⅓ cup creamy almond butter or preferred nut/seed butter; 1 cup fresh or frozen blueberries; ¼ cup chia seeds; 2 medium, very ripe bananas (1 cup mashed); ½ teaspoon baking soda; ⅓ cup maple syrup; ¾ teaspoon sea salt; 2 teaspoons baking powder; ¼ teaspoon ground nutmeg; 1 teaspoon cinnamon; 2 cups gluten-free oat flour

Ashley Madden

Blueberry, Banana & Chia Muffins

Preparation info

Makes
12
muffins

Difficulty
Medium

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

This muffin needs no intro! It’s my favorite everyday muffin that I always have on hand for breakfasts and snacks. Chia seeds add a special texture and bump up the nutritional profile with omega-3 fats, fiber, vitamins, and minerals!

Ingredients

2 cups gluten-free oat flour
½ cup blanched almond flour
½ cup

Snack
Vegan
Breakfast
Gluten-free

Method

Preparation

Position the oven rack in the middle of the oven and preheat to 350°F.
In a large bowl, mix together oat flour, almond flour, rolled oats, chia seeds, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a medium bowl

Preparation info

Makes

Difficulty

Appears in

Ingredients

Method

Preparation