Hope everyone had an awesome weekend. I sure had a super active and busy weekend, I love what I do and fall more in love with it every single day!
Into other things, because I have been so busy lately, I haven’t had much time to be in the kitchen, but a few days ago I had some free time and decided to do some very-well needed procrastibaking! I had just found some fresh blueberries that day and was excited to make something with them. Long story short, blueberry muffins (the healthy, oil free way) came into my mind and after some experimenting, these goodies came alive!
Besides being so delicious, they are super healthy and free of nasty things you don’t want in your body. Pure goodness. Personally, I feel they taste like cinnamon rolls, and consistency is a little bit like it, but you try it and let me know what you think.
Gastrawnomica’s Blueberry “Donuts” or Muffins (Vegan, Gluten and Oil Free)
Makes 6-8 donuts/muffins
1 1/2 cup gluten free flour blend
1/2 cup coconut sugar
2 tsp baking powder + 1/2 tsp baking soda
3/4 cup rice or almond milk
1/4 cup mashed ripe banana (around 1 medium banana)
3/4 cup fresh blueberries
1 Tbsp cinnamon (can use less if desired)
Preheat oven at 180ºC.
Mix all dry ingredients in a big bowl. Add liquid ingredients and mix well. Fold in blueberries. Using silicon muffin or donut molds, spoon some of the mixture and bake for 30-40 minutes, until a cake tester comes out clean. *In case you don’t have silicon molds, I recommend you not to use muffin cups, better to lightly grease the mold.
Let it cool down and once ready, top with coconut butter and shredded coconut before serving. This will last up to 6 days if kept in the fridge.