I have been craving muffins for quite some time – I can’t remember the last time I actually had one. Luckily I had just enough fresh blueberries and all these other ingredients in the kitchen the other morning to make them. They came out just right – moist and delicious. The kids loved having them for breakfast (um, so did I), and they kept well for about 2 days afterward. These muffins are gluten-free, sugar-free and vegan.
This recipe makes 12 muffins.
- ripe bananas, 2
- ground flax seed meal, 6 tablespoons
- hot water, 2 tablespoons
- coconut oil, 1/2 cup
- vanilla extract, 1 tablespoon
- lemon juice, 2 tablespoons
- raw, organic, local honey, 1/4 cup
- sorghum flour, 1 & 3/4 cup
- tapioca flour, 1/4 cup
- fine sea salt, 1/4 teaspoon
- cinnamon, 1 teaspoon
- baking powder, 2 teaspoons
- fresh blueberries, about 1 & 1/2 cups
- Pre-heat your oven to 375 degrees.
- Mash the bananas in a large mixing bowl.
- Combine the hot water and the flax seed meal in a small bowl, and whisk until thick. Set aside.
- Add the coconut oil, vanilla, lemon juice, honey and flax mixture to the bananas, and mix well.
- In a separate bowl combine the flours, salt, cinnamon and baking powder, then add to the wet ingredients and mix until smooth and creamy.
- Carefully add the blueberries to the mixture.
- Grease your muffin pan lightly with a little coconut oil, then place the liners.
- Divide the batter evenly between the cups in the pan.
- As an option, you can sprinkle a little coconut sugar on top of the muffins before baking them. This will give them a bit of a crunchy topping. I did this with half my batch.
- Bake for about 25 minutes, until a toothpick inserted into the center comes out clean.
- Allow the muffins to fully cool on a wire rack.