My recipe for Banana Blueberry Oat Cookies only has 4 ingredients in them …yes only 4! I want to be able to enjoy a cookie or treat without all the guilt associated with it, which is one of the reasons why I like to come up with my own recipes. The other reason is I strive to eat healthy on a daily basis. I want to be able to eat a cookie that only contains a few ingredients not chemical sugar loaded junk that’s found on super market shelves! These cookies have no added sugar in them! The bananas add enough sweetness so I don’t add any extra sugar to them. I’ve been trying to stick to sugar free snacks now and I’ve also been experimenting with stevia as an alternative. I’m also on a fitness quest so it’s important to for me to not set myself backwards by eating unhealthy treats. These simple cookies are so easy to take on the go too which is super handy when the hunger bug hits ya and all you have around you is junk food/fast food. They are very helpful to me when my daughter is at glee club and dinner time is approaching. All they have in the community center are vending machines full of junk! Tempting at times but no thanks I’ll just enjoy a healthy banana blueberry oat cookie instead! 🙂
Banana Blueberry Oat Cookies
1 cup gluten free old fashion rolled oats (I use Bob’s Red Mill organic brand)
2 organic mashed banana
1 tsp. cinnamon, or to taste
1/3 cup blueberries
Preheat oven to 325 F
Line a baking sheet with parchment paper
Mash the two bananas in a medium sized bowl
Add the oats and cinnamon. Combine really well.
With a spoon scoop out the mixture and place on the baking sheet to make your cookies. Make them whatever size you prefer and top each cookie with desired amount of blueberries.
* You can also gently add the blueberries into the mixture before you scoop it out to make your cookies. I don’t prefer to however because I think they look pretty topped with the blueberries and I don’t risk breaking them in the batter. *
Mmmmmmm Blueberry Muffins!!!!! Healthy Blueberry muffins of course! 🙂 I make blueberry muffins often but usually use flaxmeal as my “eggs in my recipes. I played around with using Chia seeds as my “eggs” the last couple times I baked blueberry muffins. I love chia seeds and use them often in baking, smoothies and in my breakfasts. Chia seeds are a powerhouse of nutrition such as omega3 , protein, calcium and iron! They make me feel energized and they help me stay full longer so they are a staple in my kitchen. I use organic coconut oil in my muffins because I like the slight coconut taste it gives to the muffin and of course the health advantages but veggie oil can be substituted instead if needed. I usually use brown rice flour when I bake but I have also used spelt flour to make these muffins. Either way they turn out super yummy! As far as sugar goes I either use sucanat or coconut sugar in my baking. My kids prefer when I use the sucanat however. Anyway, as always this recipe is super easy to make!
Blueberry Chia Muffins
1 1/2 cups Flour ( I use brown rice flour or spelt flour)
1 TBSP Chia seeds
1/2 cup Water
3/4 cup Almond Milk
1/3 cup Coconut Oil
1 1/4 cup Blueberries
1/3 – 1/2 cup Sucanat or Coconut Sugar (I use 1/3 cup)
2 TSP Baking Powder
pinch of Himalayan salt
In a medium-sized bowl add 1 TBSP Chia seeds and 1/2 cup water to it. Mix and let it sit to thicken for 20-30 minutes. Give it a mix every now and then in that time period.
Preheat the oven to 400 F
In a large bowl add flour, sugar, salt and baking powder. Mix well.
Add the coconut oil and milk into the chia mixture. Combine well.
Place the wet ingredients into the dry ingredients and mix well.
Gently fold in the blueberries into the mixture.
7. Line the muffin tin with paper liners or grease the baking tin.
8. Fill the muffin tin evenly with the mixture and pop it into the preheated 400 F oven. Bake for about 20 – 25 minutes. I find that mine are done at 25 minutes but every oven varies.
9. Once baked let them cool off in the muffin tin or they can also transferred to a cooling rack to cool off. Place in an airtight container once they have cooled down.
Healthy and so simple to make … Enjoy!
*For a glimpse into my foodie life follow me on Instagram ~ VeganMommyDee and Twitter at MommyDeeOf3 🙂
I came across a great recipe called “Puffy Pillow Pancakes” on www.theppk.com . I had just bought a huge pint of blueberries so I thought I would incorporate them into the recipe and see how it turned out. I’m so glad I did! They turned out super yummy and are one of my favourite recipes to use now! I also made a few other changes to the original recipe. Instead of using all-purpose flour which was called for in the original recipe I used healthier brown rice flour. I also added 1 tsp of Cinnamon as well.
1 1/2 cups of Brown Rice Flour
3 1/2 tsp Baking Powder
2 tbsp of Cane Sugar
pinch of Himalayan salt
1 cup Almond Milk
2 tsp of Apple Cider Vinegar
1 tbsp ground flax seeds
1/2 cup water
3 tbsp oil
1/2 tsp pure vanilla extract
3/4 cup organic blueberries
In a large bowl add flour, baking powder, salt and sugar. Mix well.
In a medium-sized bowl add milk, apple cider vinegar and flax seeds. Using a fork mix very well for about a minute until it looks foamy.
Add the milk mixture to the dry ingredients. Add water, oil, and vanilla as well. Mix well.
Fold the blueberries into the batter.
Let the batter rest for about 10 minutes.
Preheat a pan with vegan butter or coconut oil.
Add the desired amount of batter to the pan and cook for a few minutes, then flip and cook for 2 minutes or until golden brown
You must be logged in to post a comment.