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Raw Vegan Blueberry Banana Muffins

Rich, decadent raw vegan and gluten-free blueberry banana muffins.
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Servings: 6
Author: Amanda Nicole Smith


  • 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


  • 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.


*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.