Banana. Blueberry. Muffins. Enough. Said. Now, go make these and enjoy!

Prep time: 10 minutes

Cook time: 25 minutes

Servings: 8-12

I doubled this recipe because I knew it was going to be a darn good tasty treat to take on the road. The sweetness factor was perfect for me, and the texture of the muffin was awesome.

Inspired from the Minimalist Baker


  • Equivalent of 2 eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
  • 2 medium ripe bananas
  • 1 cup fresh or frozen blueberries (drained, and I used a combination of frozen wild, and fresh blueberries)
  • 3 Tbsp agave nectar, maple syrup or honey
  • 3 Tbsp unsweetened vanilla or plain almond milk
  • 1 tsp pure vanilla extract
  • 1 tsp baking powder
  • 1 cup almond meal (ground from raw almonds)
  • 1/2 cup + 2 Tbsp oat flour (ground from GF oats)


  1. Preheat oven to 350 F and line a muffin tin with paper liners.
  2. In a large bowl, prepare flax egg by thoroughly mixing flaxseed + water and let it rest for a few minutes.
  3. Add bananas and mash until big chunks are gone.
  4. Add agave, baking powder, vanilla, almond milk and stir to combine.
  5. Add almond meal and oat flour and stir once more, but don’t overmix. Fold in your blueberries. Taste to see if it needs more sweetener.
  6. Bake for 25-30 minutes or until a tooth pick or knife inserted into the center comes out clean. The tops should also be a bit firm to the touch with a little spring.
  7. Remove and let rest in pan for 5 minutes. Then cool all the way on a cooling rack.
  8. Store in an airtight container or may be covered with plastic wrap for several days.
  9. You can also freeze these goodies for longer storage. Good luck with them lasting that long!