Vegan Banana Blueberry Muffins
Ingredients
- 3 cups whole grain rolled oats, blended into flour
- 2 flax eggs - 2 tbsp ground flaxseed in a bowl with 6 tbsp water, set in the fridge for 20 minutes
- 1 1/2 cups super ripe, mashed banana - I used 3 large bananas to get 1 1/2 cups mashed
- 1/2 cup nondairy milk - I use unsweetened almond milk, but any nondairy milk will work
- 1/2 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl mix the oat flour, flax eggs, mashed banana, and nondairy milk into a thick batter.
- Fold in the blueberries, and use a 1/3 cup measure to portion out 10 muffins into a nonstick or lined muffin pan.
- Bake the muffins for 20 minutes, then let them cool in the pan for another 15 minutes before removing.