Vegan Gluten Free Banana Blueberry Muffins

We don't have to eat a gluten free diet at our house, but I like to have yummy recipes ready for anyone who has an allergy. It took a couple tries, but we really like the outcome of this recipe and we hope you enjoy it also!

Gluten-free, Dairy-free, Refined sugar-free!

Ingredients:

1 C oat flour

1 C almond flour

3 tsp baking powder

1/2 tsp salt

2 T flaxmeal

1/2 C chopped walnuts

3 very ripe bananas

1/4 C canola oil

1/4 C maple syrup

1 tsp vanilla

3/4 C blueberries (frozen or fresh)

Instructions:

Preheat oven to 350 degrees F. Use silicone baking cups, cup liners, or spray for the muffin tin.

In a mixing bowl mash the ripe bananas with a fork until smooth. Add all wet ingredients to the mashed banana. In a separate bowl, combine all dry ingredients. Then pour in the wet ingredients and mix until combines. Fold in nuts and blueberries.

Scoop the batter into the baking cups or sprayed muffin tin. Bake for 28-30 minutes at 350, or until a toothpick comes out clean. Watch the oven because all ovens are different. Allow the muffins to cool and enjoy!

Comments

Potato Carrot Cheese

Everyone needs to try this recipe. I could sit and dip chips in this cheese at every meal, I think. I like that it has lots of fiber and nutrients. It's a little cheaper than some recipes because the base is made from potatoes and carrots. It is bursting with flavor! Ingredients: 2 C cooked potatoes 1 C cooked carrots 1/2 C nutritional yeast, scant 1/2 C water (use from cooked potatoes and carrots) 1/3 C light olive oil 1 Tbsp lemon juice 2 tsp salt 1/2 tsp chicken-style seasoning 1/4 tsp garlic powder 1/4 tsp onion powder 2 oz pimientos Instructions: Put all ingredients into a blender and blend until smooth and creamy. Serve with chips, on broccoli, as macaroni and cheese, on lasagna. This is so very yummy!

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Creamy Basil Dressing

This time of year I always have lots and lots of basil growing in the garden. I always make lots of pesto to freeze for the winter, and this year I started looking for a new recipe that I could use my basil in. This recipe is so delightful! It's fresh and tasty. We've used it on burritos and salad so far. It really makes my taste buds happy! Ingredients: 3/4 C water 1/3 C raw cashews 1/3 C olive oil 3 Tbsp nutritional yeast flakes 2 Tbsp lemon juice 8-10 fresh basil leaves 1 clove garlic 1/2 tsp onion powder 1/2 tsp salt Instructions: Place all ingredients into a high-speed blender, and blend until there are no gritty pieces of cashews, and everything is smooth and creamy. Serve chilled.

Amy's Happy Tummy

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