Serves 12
Ingredients
¾ cup almond milk, or any non-dairy milk of choice
2 cups oat flour
1/3 cup sweet white rice flour
1 Tbsp. baking powder
½ tsp. cinnamon
½ tsp. salt
2 ripe bananas, mashed
1/3 cup agave syrup
1 Tbsp. coconut oil, melted
1 tsp. vanilla extract
1 cup fresh blueberries
Preparation method
1. Preheat the oven to 180 degrees. Line a muffin tray with paper liners.
2. Combine the oat flour, sweet white rice flour, baking powder, cinnamon and salt in a large bowl. Whisk until combined.
3. In a medium bowl, combine the bananas, agave syrup, coconut oil and vanilla. Add the almond milk to this mixture and stir well until combined. Fold in the blueberries.
4. Pour the batter into the muffin tray and bake for 25 minutes until golden. Cool the muffins on the tray for five minutes before transferring to a cooling rack. Allow cooling completely before serving.