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Saturday, 9 March 2019

Blueberry & Banana Muffins

There's something so comforting about a freshly baked blueberry muffin and a cup of tea. It's a classic treat that I'm sure all of us have enjoyed at some point in our lives! I have happy memories of coming home from a long day at school to juicy, sweet blueberry muffins at home. They were an occasional treat but one I always longed for! Since changing my diet to be entirely gluten and dairy free I haven't been able to indulge in this favourite treat of mine....that was until I came up with this recipe.

I have created muffin recipes before which have always been delicious, but I've never quite got that muffin texture quite right. It's taken a fair bit of trial and error but I've finally mastered it!

The texture is light, fluffy and moist with the perfect amount of crumble. The flavour is sweet but not sickly and the blueberries bring juicy bursts of joy to each mouthful! I've been enjoying the muffins as an afternoon snack with a cup of tea or they're truly amazing slightly warmed up with a scoop of dairy free ice-cream or drizzle of your favourite nut butter.
All the ingredients in these muffins are super healthy too so they could make a fab grab-and-go breakfast option for busy mornings. The combination of the oats and the banana will fuel you and give you loads of energy, the blueberries provide a lovely dose of antioxidants and the dash of cinnamon can help to balance out your blood sugar levels.

Yield: 8-10

Banana & Blueberry Muffins

The perfect free-from muffins that are sweet, more-ish and delicious any time of day!
prep time: 10 minscook time: 20 minstotal time: 30 mins


  • 160g plain gluten free flour
  • 50g jumbo oats
  • 3 over ripe bananas
  • 150g blueberries
  • 3 tbsp coconut sugar
  • 60ml almond milk
  • 2 tsp cinnamon
  • 1tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • pinch of salt


  1. Pre-heat the oven to 180 degrees celsius.
  2. Mash the bananas until smooth.
  3. Sift the flour in a mixing bowl then mix in the oats, coconut sugar, cinnamon, baking powder, bicarbonate of soda and pinch of salt.
  4. Add the mashed bananas, almond milk and vanilla extract to the mixing bowl. Mix together well.
  5. Fold in the blueberries gently.
  6. Line a cupcake/muffin tray with muffin cases and spoon the mixture into each case.
  7. Bake in the oven for 20 minutes. 
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