Mini Blueberry Oat Flour Muffins Recipe

Even if you don’t have any food allergies – I bet you won’t be able to just have one of these mini blueberry muffin. They are free from the top 8 allergens including wheat, dairy, egg, peanuts, tree nuts, soy (along with shellfish and fish). Best of all…they only take 30 minutes to make from start to finish.

We went to my parents house for a social distance visit … we brought a dozen muffins and came home with none. The secret to making these is the oat flour. Now, I didn’t have any oat flour at home, so we simply tossed a few cups of our instant oatmeal into a vitamix and poof – oat flour. I hope you enjoy these as much as we do!

Mini Blueberry Oat Flour Muffins

Nothing beats muffins in the morning, especially when you have these vegan blueberry muffins on hand.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Breakfast

Ingredients

  

Dry Ingredients

• 2 cups oat flour I take 3 cups of instant oatmeal and toss it into my vitamix (or a regular blender) to make 2 cups of oat flour
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/8 tsp salt

Wet Ingredients

• 3 bananas mashed
• 3/4 cup unsweetened apple sauce
• 1/2 cup canola oil
• 1 tsp vanilla extract

Instructions

 

Wet Ingredients

• Set your oven for 350 degrees. I try and use the convection option whenever possible. Grab your mini-muffin tons and spray a touch of olive oil into the tins (if you are using muffin liners, spray a touch of oil in the liners as well). Get out your bowl and mash up the bananas. Make sure no large lumps are visible. Then toss in the apple sauce, canola oil and vanilla extract. Mix with a handheld mixer (or standing mixer is fine too) for about 2 minutes, until you can't see any lumps.

Dry Ingredients

•  In a separate bowl mix the dry ingredients – flour, baking powder baking soda, brown sugar and salt–whisk around to it’s all nicely sifted together. Time to mix the bowls together! Using a spoon, spoon in the wet ingredients into the dry and mix together using your mixer (about 2-3 minutes). Put the batter into the muffin tins. I like to fill them up 3/4 of the way up. 

Baking!

• Bake at 350 degrees F for 13-15 minutes! Once cooked, cool them for a few minutes on the pan to enjoy! 

Keyword allergy friendly, breakfast, dessert