MAKES 12 MUFFINS
PREP TIME: 10 minutes
ACTIVE TIME: 25 minutes
INACTIVE TIME: 20 minutes
¾ cup nondairy milk (nut-free and/or soy-free if necessary)
1 teaspoon apple cider vinegar
2 cups oat flour (certified gluten-free if necessary)
⅓ cup sweet white rice flour
1 tablespoon cornstarch (or arrowroot powder)
1 tablespoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
2 ripe (very speckled) medium bananas, mashed
⅓ cup maple syrup
2 tablespoons coconut oil, melted
1 tablespoon flax meal
1 teaspoon vanilla extract
1 cup fresh blueberries (see Tip)
⅓ cup coconut sugar
1. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper or silicone liners.
2. Combine the milk and vinegar in a cup or small bowl. Set aside.
3. Combine the oat flour, rice flour, cornstarch, baking powder, cinnamon, and salt in a large bowl and whisk until thoroughly combined.
4. Combine the bananas, maple syrup, coconut oil, flax meal, and vanilla in a medium bowl and add the milk mixture. Stir until combined. Add the wet ingredients to the dry ingredients and stir together until combined. Fold in the blueberries and sugar.
5. Pour the batter into the muffin tin. Bake for 23 to 25 minutes, until the tops are golden and firm. Let the muffins cool in the tin for about 5 minutes before transferring to a cooling rack. Cool completely before serving. Leftovers will keep in the fridge or at room temperature for 3 to 4 days.
You can use frozen blueberries instead of fresh, but to prevent them from bleeding, make sure to keep them in the freezer until just before you use them.