Serves: 12 muffins
  • 1½ cup gluten-free rolled oats
  • 2 tablespoons flaxseed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup almond flour
  • ¼ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 banana
  • ½ teaspoon coconut yogurt (or regular if not vegan)
  • ½ cup applesauce
  • ¼ cup maple syrup
  • 1 teaspoon vanilla
  • 1 cup blueberries (frozen or fresh)
  1. Preheat oven to 350F and prepare a muffin pan by spraying with cooking spray. Set aside.
  2. Place oats and flax into a food processor and grind into a flour. Add baking powder, baking soda, almond flour, cinnamon, and salt and gently pulse. Pour into a small bowl and set aside.
  3. Rinse out Vitamix or blender and add banana, applesauce, yogurt, maple syrup, and vanilla and run until smooth. Add sugar and gently pulse. Pour mixture into a medium bowl.
  4. Slowly incorporate dry ingredients into banana mixture and mix until batter is smooth.
  5. Fold in blueberries.
  6. Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Bake for 20-25 minutes, or until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
Recipe by Three Hungry Boys at