Do you follow Dr. Greger’s Daily Dozen? If you don’t, check it out! It’s a great way to focus on getting the right amount of whole plant foods into your diet. If you do, then you’ll recognize at least one of these ingredients as one of his must-includes each day: blueberries! Well, berries in general, but I freaking love blueberries. And who doesn’t love muffins?! So we put the two together for this delicious blueberry muffins recipe (which comes in both GF and non-GF). Call it breakfast. Call it a snack. It doesn’t bother me what you call it as long as you enjoy it. 🙂
These are super easy to make. It’s basically the base I use for of all my muffins: oat flour, bananas, applesauce, maple syrup, cinnamon, vanilla, baking soda, baking powder, and a pinch of salt. Super cake! Nothing complicated when it comes to techniques or equipment, either. So enjoy these as soon as you’d like because they’re simple to bake up.
Yes, this is a muffin recipe, but if you have a donut pan, you can make these into donuts instead. Honestly, muffins shaped like donuts are just way more fun, aren’t they? But don’t panic if you don’t have a donut pan. Any muffin tin or cups will work just fine too. I’m definitely going to put them in my donut pan next time though!
We make muffins on this page sometimes. Check out our other recipes Chocolate Zucchini Muffins, Sweet Potato Carrot Cake Muffins, Apple-Walnut Banana Bread Muffins, and Pumpkin Pecan Muffins. And if you like more muffins that have turned into donuts, try our Chocolate Chip Donuts and Baked Chocolate Donuts. They’re all super good, so good luck deciding! 😉
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard or #fruitsohard on Instagram. I’d love to see your creations. And don’t forget to cultivate some positivity and gratitude today. Tell me in the comments what you’re grateful for if you’d like. Vibe high, my friends!
Delicious, fruity muffins that taste sinful even though they aren't. With a gluten-free and non-GF version (both vegan!), you can't go wrong with these yummy blueberry muffins!
- 2 1/4 cups oats* (ground into flour)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt (pink Himalayan preferred)
- 3 super-ripe bananas
- 1/3 cup maple syrup
- 1/3 cup applesauce
- 1 tbsp lemon juice
- 1/3 cup blueberries (fresh or frozen)
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Preheat oven to 350 degrees F (176 C) and ready your donut pan. If you don't have a donut pan, make muffins instead! That'll work just fine.
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To a medium mixing bowl, add the dry ingredients and stir until combined.
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To a blender, add the wet ingredients and blend until smooth.
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Add wet to dry and stir well until fully combined. Then fold in blueberries.
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Fill donut pan with dough and (optional) press more chocolate chips into the tops. Then bake for 20-25 minutes or until a toothpick comes out clean.
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Let cool for at least 10 minutes before removing from your pan. These will keep in an airtight container in the fridge for 3-4 days. They are probably freezable, but I have yet to have any that last long enough to test this. 😉
*If you're not GF, you can try the spelt version. 2 scant cups of spelt can replace the oat flour. I like them both ways.
