Blueberry & Banana Mini Muffins


1 cup oat flour

½ cup brown rice flour

1 tbsp baking powder

1 ripe banana

1 tsp vanilla

½ cup + 1 tbsp coconut sugar

¾ cup plant based milk

1 tbsp ground flaxseeds

¾ cup blueberries


Preheat your oven to 180 degrees celsius.

In a large mixing bowl, combine the oat flour, rice flour and baking powder.

To a blender add the banana, coconut sugar, vanilla, plant milk and ground flaxseeds.

Blend until smooth then pour into the bowl with the dry ingredients and mix until combined.

Fold in the blueberries then pour the mixture evenly into lined or greased mini muffin trays.

Place in the oven and bake for 15-20 minutes or until slightly golden on top.

Remove from the oven and place on a cooling rack, wait until these have completely cooled down before devouring.

6 responses to “Blueberry & Banana Mini Muffins”

  1. Hello! I am wondering if you use parchment paper – and what the environmental costs are of that? Is parchment paper an easily recycled paper? Or what are some other eco-friendly non-waste options for a muffin liner? Thanks!!

    • We would use a recyclable baking paper that can be thrown in the compost and broken down easily, just like paper. You can find great alternatives to wax-lined papers online. Hope that helps 🙂

    • Hey Jo, Yes oat flour is finer than oat bran and has less fibre – making it better for baking.

      Hope this helps! 🙂

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