*Oil-Free* Blueberry-Banana Cornmeal Muffins (Gluten-Free + No Refined Sugar, Too!)
I hope you all are doing well. I know it’s been awhile… I have been meaning to get this recipe up for MONTHS now. But the good news is that I’ve made it several times before posting so the recipe has had a fair number of trial runs and taste testers (namely, my kids and their friends). 🙂
We went on our first vacation in quite awhile this past week (up to the mountains to ski). It was MUCH needed, especially with how much my husband has been working (and me as well… I started substitute teaching at my son’s school which has been wonderful but also an adjustment to be a work-outside-the-house mom).
I made these muffins before our trip to bring with us and they were the PERFECT breakfast or snack each day before skiing (and sometimes after 😉). In my kids’ words: “They’re brilliant.”
They also make for great school snacks (if you sub gluten-free flour for the almond flour). And- the best part- they are wholesome, whole-grain and nutritious. No oil or refined sugar + packed with antioxidant-rich blueberries (if you can find them, opt for wild blueberries- frozen or unfrozen- which pack in even more antioxidants).
Blueberry-Banana Cornmeal Muffins (gluten-free, oil free, no refined sugar)
Ingredients (makes 12-18 muffins):
- 3 very ripe bananas
- 1 egg
- 1 c. unsweetened yogurt (I used cashew-milk yogurt)
- 1 tsp. vanilla extract
- 2 tsp. pure maple syrup
- 1 c. ground cornmeal (*organic or non-gmo, if possible. I recommend the Bob’s Red Mill brand.)
- 1 c. almond flour (or gluten-free flour)
- 1/2 c. oats
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1 cup of blueberries (fresh or frozen)
Preheat oven to 350 F. Add the bananas, yogurt, egg, vanilla extract and maple syrup to a food processor and blend until mixed. Add the cornmeal, flour, oats, baking powder, baking soda and cinnamon to the mixture and blend again. Add the blueberries and mix gently with a spoon (don’t blend). Fill lined (or lightly greased) muffin tins halfway with mixture. Bake for 23-25 minutes until golden brown on top. Allow to cool at least 5 minutes. Store in an air-tight container in the refrigerator for up to 5-6 days.
If you end up making these, please let me know in the comments how they turned out! Or just say hello and give me your life updates- would love to hear from you! 😃
Hope you all are doing well and staying well.
Oh! And have you tried the free morning makeover yet? If not, click below to learn more. I’d love to help you create your optimal morning. ☀️