Banana Blueberry Muffins
Updated: Oct 27, 2021
Baking is NOT my thing. I feel a good baker is a regimented one and, that, I am not. But what kind of a food blogger would I be without baked goods?
You are going to LOVE these. Rich in dietary fiber, they stick to your ribs, reduce cravings, and provide good, clean energy. When its time to trade in your summer frozen smoothie routine to something warmer, these muffins hit just right. The blueberries and chia seeds pack an antioxidant punch, along with some quality omega-3's from the chia seeds.
Have I mentioned this whole recipe comes together in your high-speed blender? Well, it does!
Easy to make, easy to clean - my kind of baking recipe.
2 cups of oats
2 ripe bananas
1 large chia egg (1 generous tablespoon of ground chia seeds + 4 tablespoons of water)
1/4 cup + 2 tbsp maple syrup
1/4 cup cashew butter
1/4 cup plant milk
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1/4 cup frozen wild blueberries, defrosted and drained of their juices
Preheat the oven to 350 degrees Fahrenheit. Make your chia egg by combining the ground chia seeds and water in a small bowl and set aside for at least 5 minutes.
Add all ingredients to a high speed blender, except for the blueberries, and blend on high. You will probably need to use your blender's tamper or spatula to help it along as this is a very thick, sticky batter.
Once blended, add the blueberries to the blender pitcher and use a spatula to fold them in as best you can without over mixing.
Portion the batter into the greased muffin tin, filling each cup three quarters full. Add a few extra blueberries on the top of each muffin for aesthetics.
Bake at 350 for 15 minutes. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a cooling rack. Its best to wait until these muffins are almost completely cool to eat them because warm oat flour can have a gummy texture. As they cool, they become lighter and fluffier.
Makes 10 muffins.