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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 Muffins without the guilt of fatty and oily baked goods. Use gluten free rolled oats for a 100% gluten free version!
Course Baking


  • 1 cup of TeeChia Blueberry Date
  • 1 cup of 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 texturto 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 (don’t worry about filling them too high, they won’t 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

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