Clean Eating Goddess

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1-Bowl Banana Blueberry Muffins (GF/No Oil!)

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After many failed pumpkin muffin attempts I finally realized the problem… I just don’t really love pumpkin. My desire for a delicious muffin did not however, go away. I find breakfast to be a real challenge lately as I am getting bored of the same old smoothie/oatmeal/toast situation. I wanted a muffin that truly felt breakfast-y. No chocolate, not too sweet, maybe a little healthier tasting, and packed with fruit. I love having a muffin breakfast bowl filled with yogurt, ground flax seeds, fresh fruit, and a chopped up muffin. Delicious! Doesn’t get easier with 1 bowl, and did I mention no added oil? Enjoy!

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5 from 1 vote

1-Bowl Banana Blueberry Muffins

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 12

Ingredients

  • 2 ripe bananas, mashed approx 1 cup
  • 2 eggs
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 pinch salt
  • 1 cup almond flour
  • 1 cup buckwheat flour
  • 1/2 cup blueberries

Instructions

  • Preheat oven to 350 F. Line a muffin tray with liners. 
  • In a large bowl, add each ingredient one by one, whisking well in between each. Fold in blueberries. 
  • Scoop approx 1/4 cup of batter into each muffin liner or until 3/4 of the way filled. Feel free to top with more blueberries!   
  • Bake for 20 minutes or until a toothpick comes out clean. Allow to cool, then store in an airtight container for up to one week. Freezer-friendly as well!

Banana Blueberry Muffin

Cornmeal Berry Cake

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Cornmeal Berry Cake

This Cornmeal Berry Cake has been a recipe I have been making in my house for at least ten years. It is a favourite of my parents, and works perfectly as a summer dessert or as an addition to a brunch table. I have adapted my original version of this recipe which I posted back in 2014, and have made some substitutions. This was my first time working with cassava flour, and I absolutely loved the result. For those of you who haven’t heard of cassava, it is a starchy vegetable similar to potatoes. It is a great baking option for those who are trying to eat a grain free diet. Most importantly, it has a very neutral flavour which makes it a great option for gluten-free baking. I am excited to experiment more.

I hope you love this cake as much as I do! I did an extra recipe test using muffin tins, so there are directions to make muffins with this recipe as well. As always, this recipe is free of gluten, dairy, and refined sugars.

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Cornmeal Berry Cake

Ingredients

  • 1/2 cup melted coconut oil can sub with olive oil
  • 2/3 cup non-dairy milk of choice
  • 2 eggs lightly beaten can sub with flax eggs
  • 1 tbsp pure vanilla extract
  • 1 cup cassava flour
  • 1 cup cornmeal I use a non GMO, organic variety
  • 2 tsp baking powder
  • 1/2 cup coconut sugar
  • 1 tbsp cinnamon
  • 1 pinch salt I use pink himalayan
  • 2 cups berries can be fresh or thawed from frozen

Instructions

  • Preheat oven to 350 F and line a cake pan with parchment paper and grease with oil of choice. 
  • In a large bowl, add each ingredient up until salt, one at a time,  whisking well in between each. Fold berries into the batter.
  • Fold berries into the batter, and pour into prepared cake pan. Bake for approx. 30-35 minutes or until a toothpick comes out clean. Alternatively, you can add the batter to 12 muffin tins and bake for 25-28 minutes or until a toothpick comes out clean. 

Cornmeal Berry Cake
Cornmeal Berry Cake

1 Bowl Apple Cinnamon Muffins (GF/Dairy Free)

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Healthy Apple Cinnamon Muffins
If you’ve been following along on Instagram you know I have been working on making this recipe even easier and more delicious. With only one bowl, it has never been easier to make a healthy grab and go breakfast that highlights seasonal produce. These muffins are packed with oats, chunks of apples and crunchy pieces of walnuts providing making them rich in fibre and nutrients. As always these muffins are gluten, dairy, and refined sugar free.

Ingredients:

• 1 cup applesauce or apple butter
• 1/4 cup pure maple syrup
• 1/4 cup light flavoured olive oil, coconut oil, or avocado oil
• 2 eggs (flax eggs will work too)
• 1/2 cup unsweetened almond milk, (any non dairy milk will work)
• 1/2 tsp pure vanilla extract
• 2 tbsp apple cider vinegar
• 1.5 tsp baking powder
• 1 tsp baking soda
• 1/4 cup coconut sugar + extra for sprinkling
• 2 tsp cinnamon + extra for sprinkling
• good pinch of salt
• 1 3/4 cup gluten free oat flour
• 1 cup gluten free rolled oats
• 1/3 cup walnuts (optional)
• 1 apple cored, peeled, and diced

Directions:

1. Preheat oven to 375 F. Line muffin tins with parchment and grease with coconut oil.
2. In a large bowl whisk applesauce, maple syrup, oil, eggs, almond milk, vanilla, apple cider vinegar, baking soda and baking powder until well combined.
3. Add coconut sugar, cinnamon, salt, oat flour, and oats. Whisk until well combined and no lumps remain. Stir in walnuts and apples.
4. Pour batter evenly into muffin liners (about 2/3 of the way up). Using your fingers, sprinkle the tops with coconut sugar and cinnamon.
5. Bake for about 25-28 minutes or until a toothpick comes out clean. Cool and enjoy! *I like to freeze the batch so I have a great breakfast ready whenever I don’t have time in the morning.

Healthy Apple Cinnamon Muffins

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