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Blueberry Banana TeeChia Muffins

These nutritiously filling muffins make a healthy and fulfilling breakfast or a hearty snack for the middle of the day. Made without oil or flour, enjoy these Blueberry Banana TeeChia Muffin without the guilt of fatty and oily baked goods. Use gluten free rolled oats for a 100% gluten free version!
Course Baking
Cuisine American
Keyword healthy
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 18 muffins
Calories 54kcal


  • 1 cup TeeChia Blueberry Date
  • 1 cup gluten free rolled oats
  • 1 tsp vanilla extract
  • 1 cup pureed banana we used about two large bananas
  • 1 1/2 cup almond milk
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 3/4 cup fresh blueberries
  • 5-6 dates optional: we used Mejdool dates
  • 1 scoop protein powder optional: we used blueberry whey
  • 2 tbsp coconut sugar optional
  • 1/2 tbsp cinnamon optional
  • 1/4 cup sliced almonds optional


  • Preheat oven to 350 degrees.
  • Add oats and TeeChia (oats can be blended for finer texture to a bowl
  • Add baking powder and salt
  • Add pureed banana, milk and vanilla to the oat mixture and mix
  • Fold in blueberries and optional protein powder
  • Pour into muffin tin (dont worry about filling them too high, they wont puff up like regular muffins)
  • Bake for 20 to 25 minutes
  • Let muffins cool in pan until they are cool enough to touch
  • Remove from pan and let cool
  • Enjoy!

Optional Topping

  • Combine coconut palm sugar and cinnamon
  • Sprinkle mixture over muffins and sprinkle optional crushed almond slices on top before baking


Calories: 54kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 63mg | Potassium: 92mg | Fiber: 1g | Sugar: 4g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg