Raw Vegan Blueberry Banana Muffins
Rich, decadent raw vegan and gluten-free blueberry banana muffins.
Servings: 6
Ingredients
- 2 ½ cup whole grain rolled oats; gluten-free
- 1 cup raw brazil nuts
- 1/2 cup flax seed; ground
- 2 bananas; mashed
- 1 cup dried blueberries; soaked for 1 hour
- 1/3 cup agave nectar -or- coconut nectar
- 1/4 cup coconut palm sugar
- 1 tbsp cinnamon
- 1 tsp vanilla extract; or ½ vanilla bean
- 1 tsp salt
Instructions
- In a food processor, process rolled oats into a flour.
- Add in brazil nuts and process again.
- In a spice grinder, grind flax seed.
- In a large mixing bowl mash bananas.
- Add in the rest of the ingredients to the mixing bowl and mix well.
- Add your mixture to muffin cups in a muffin tray and dehydrate at 165 degrees for 1-2 hours, turn down to 105 degrees for 5-6 hours.
Notes
*Use the blueberry soak water if your mixture is incredibly dry, it shouldn't be once all mixed together.
Store them in plastic storage bags in the refrigerator.
Don't have a dehydrator?Use your oven at the lowest temp possible and keep the door cracked open to allow ventilation. Times vary so keep your eye out.
I normally warm them in the oven or dehydrator before eating. But they are good at any temperature really.
Store them in plastic storage bags in the refrigerator.
Don't have a dehydrator?Use your oven at the lowest temp possible and keep the door cracked open to allow ventilation. Times vary so keep your eye out.
I normally warm them in the oven or dehydrator before eating. But they are good at any temperature really.