Banana and Blackberry Muffins (Gluten & Egg-Free)

Hearty and flavorful, egg and gluten-free banana blackberry muffins are made with oat flour and naturally sweetened for a nourishing treat.

5 from 1 vote

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Course: Clean Eating Breakfast

Cuisine: American

Diet: Gluten Free, Vegan

Prep Time: 10

Cook Time: 25

Chill Time: 30

Total Time: 1 5

Servings: muffins

Calories: 223kcal

Author: Violet Parcha

2 cups fresh blackberries divided
3 overripe bananas
2 cups oat flour certified gluten-free
2 tablespoons ground chia seeds whisked into 6 tablespoons of water to make chia eggs
1/3 cup coconut sugar
1/2 cup avocado oil
2 teaspoons baking soda
1 teaspoon vanilla extract
1/4 teaspoon salt

In a large mixing bowl, whisk together the oat flour, baking soda, and salt.
2 cups oat flour, 2 teaspoons baking soda, 1/4 teaspoon salt
In a medium bowl, mash the bananas. Then whisk in the coconut sugar, avocado oil, vanilla, and chia eggs.
3 overripe bananas, 1/3 cup coconut sugar, 1/2 cup avocado oil, 1 teaspoon vanilla extract, 2 tablespoons ground chia seeds
Stir the wet ingredients into the dry ingredients.
Fold in 1 1/2 cups of blackberries.
Cover and place the batter in the fridge for 30 minutes to rest.
Preheat your oven to 350 degrees and grease a muffin pan.
Divide the batter between the 12 muffin cups, and sprinkle the rest of the blackberries on top.
Place the muffin pan in the preheated oven and bake for 25 - 30 minutes, or until a toothpick comes out clean with just a few moist crumbs.
Let the muffins cool for 10 minutes in the pan before placing them on a cooling rack to finish cooling. Enjoy!

These muffins are extremely moist right out of the oven. For the best texture, let them cool until they are just slightly warm before enjoying.