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hi there! i'm celina.

i enjoy sharing yummy, gluten free, plant based creations.  

Banana Blueberry Blender Muffins

Banana Blueberry Blender Muffins

Oooo you guys are going to love these muffins! So fluffy and sweet - they'll turn anyone doubtful of a gluten-free, dairy-free lifestyle into a BELIEVER. And I'm sayin' this from experience folks! ;) Makes 6 large muffins (probably 8 smaller ones if you're using a 12 cup pan). Let me know if you love 'em as much as I do! 

INGREDIENTS
Muffins:
• 1 ¼ cup gluten free flour (I love Arrowhead Mills' heritage blend)
• 2 bananas (overripe is better for baking because of natural sweetness)
• 1 ¼ cup blueberries
• 2 teaspoons baking powder
• ¼ cup coconut oil, melted
• ¼ cup almond milk, unsweetened
• 1 flax egg
• ½ teaspoon ground cinnamon
• 1 tablespoon coconut sugar
• juice from ½ a lemon

Coconut butter frosting:
• 2 tablespoons coconut butter (I use @ Artisana's brand)
• 1 tablespoon coconut sugar
• 3 tablespoons shredded coconut, unsweetened
• 1 pinch ground cinnamon

DIRECTIONS
1.  Set oven to 350 degrees F. In a 6 (or 12) cup muffin pan, spray/coat cups with coconut oil, and set aside. 

2. In a blender, add bananas, ¼ cup blueberries, coconut oil, coconut sugar, and almond milk. Blend on medium until bananas are mushy, then add in gluten-free flour, baking powder, cinnamon, and lemon juice. Blend on medium/medium high until ingredients are fully combined into a batter. Turn off blender, and add flax egg. Stir briefly with a spoon or spatula. 

3. Pour batter into muffin cups, adding about ¼ cup at a time. At the halfway mark for each cup, add on some blueberries. Fill each muffin cup equally, until no batter remains.
***If more blueberries remain, add them on top and gently press down with a spatula or spoon. 

4. Bake for 30-35 minutes, until muffins are golden brown and blueberries look like they're going to burst! You'll know what I mean when you see 'em. Also could toothpick test at the 30 min mark just to be safe. :)

5. Take muffins out of oven, and let cool for about  10 minutes. During this time, make the 'frosting'! In a small bowl, add coconut butter, coconut sugar, and cinnamon. Add to microwave and heat for 15-30 seconds. Take out of microwave, add shredded coconut, and mix. The frosting should thicken after about 2-4 minutes of stirring. 

6. Now for the fun part! With a knife, slather each muffin with coconut frosting. Make sure to gently pierce the blueberries on the top of each muffin as you do so (this creates the cool colors you see in my photo). Top with a lil extra coconut sugar and cinnamon if you desire, and ENJOYYY!

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