| 11 | 25 | 196 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 12 |
| 1 1/2 cup | Oat bran, dry |
| 1 1/2 cup | All-purpose white flour (gluten-free flour) |
| 1/2 cup | Coconut sugar |
| 1 tsp | Baking powder |
| 1 tsp | Baking soda |
| 1/2 tsp | Sea Salt |
| 3/4 tsp | Cinnamon |
| 2 1/2 medium | Banana (s) (mashed) |
| 2 large | Egg |
| 2 tbsp | Coconut oil |
| 1 cup | Blueberries |
Preheat the oven to 400oF (204oC) and line a muffin tin with liners.
In a large bowl, add the oat bran, flour, coconut sugar, baking powder, baking soda, salt, and cinnamon and whisk well to combine.
To the same bowl, add the bananas, eggs, and oil and mix to combine until everything is incorporated. The mixture will be thick. Fold in the blueberries and mix just to combine.
Pour the mix into the prepared muffin tin and bake for 15 minutes until cooked through. Let cool, and then remove muffins. Enjoy!
Leftovers
Refrigerate in an airtight container for up to five days. Freeze for up to three months.
Serving Size
One serving is one muffin.
All Purpose Gluten-Free Flour
This recipe was developed and tested using Bob's Red Mill All Purpose Gluten-Free Flour. If using another type of flour, note that results may vary.
| Fruit | 0.4 |
| Grain | 1.2 |
