• 1 tablespoon ground flax seeds
  • 2 tablespoons water
  • 2 ripe & spotty bananas, mashed
  • 1/4 cup pure maple syrup
  • 3/4 cup + 2 tablespoons unsweetened almond milk (or any plant milk)
  • 1/4 cup plain applesauce
  • 4 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract


  • 1 3/4 cup gluten free flour
  • 1/2 cup raw coconut sugar
  • 1/4 cup hemp seeds
  • 1/4 cup rolled gluten-free oats
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/3 cup crushed pecan pieces (or walnuts)
  • 1 1/4 cup frozen blueberries


  • Preheat oven to 350 degrees F. Line a muffin tin with liners or spray with nonstick spray. (I sprayed the muffin liners too, just to be safe!)
  • In a small bowl, mix together ground flax and water. Set aside.
  • In a separate medium-sized bowl, mash bananas. Then mix in the rest of the wet ingredients.
  • In a separate large bowl, mix together all dry ingredients, except the pecans and blueberries.
  • Pour the wet mixture into the dry, adding in the “flax egg” mixture too, and mix until well combined, don’t over mix! Gently fold in the pecans and blueberries.
  • Fill each muffin cup about 3/4 of the way full (this recipe makes approximately15 muffins!) I like to add extra blueberries on top, and a sprinkle of oats too.
  • Bake for 17-20 minutes, or until a toothpick comes out clean.
  • Allow muffins to cool for 10 minutes, then remove from pan. Bake the rest of the muffins.

Enjoy! Store in refrigerator or freezer.