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Preparing a simple meal this evening, in the pressure pot, I considered ideas for an equally simple after dinner treat. I remembered a recipe for mini blueberry muffins in Liver Rescue by Anthony William.
Created without gluten, oil, refined sugar or eggs, these bite sized snacks seemed perfect! Best of all, I had time to prep the blueberry mini bites and pop them in the oven while dinner cooked without my aid.
Gluten & Oil Free Blueberry Mini Bites
Scanning the recipe, I saw that I had all the ingredients on hand. At least, what I had on hand would work. One of the things I love about recipes is that they can typically hold up to minor adaptations.
I had black chia seeds rather than white ones. I’m out of organic maple syrup, however my raw organic honey container is almost full. And my muffin tin is small, but not a mini size. Game on!
Gluten & Oil Free Blueberry Mini Bites
- 1/4 cup chia seeds regular or white
- 1 cup mashed banana approx 2 bananas
- 1/2 cup gluten free oat flour
- 1/2 tsp baking soda aluminum free
- 1/4 tsp sea salt
- 1/4 cup maple syrup may use raw organic honey
- 1 tbs lemon juice
- 1/2 cup frozen wild blueberries
- Preheat oven to 375F.Place chia seeds in blender and blend on high until finely ground.
- Add mashed bananas, oat flour, baking soda, sea salt, maple syrup and lemon juice to blender and blend until smooth batter forms.
- Pour batter into a bowl and add frozen wild blueberries. Mix gently.
- Line a mini muffin pan with 16 mini parchment baking cups and fill each one with a heaping tablespoon of batter.
- Bake for 20 minutes, until muffins turn golden brown and inserted toothpick comes out clean. Remove from oven and allow muffins to cool completely before eating. Muffins continue to firm up as they cool.
Use wild blueberries, if possible, as the health benefits are greater. I purchase them in the frozen foods section.
Improvise as Necessary
As you can see, in the photo above, I also lacked mini parchment baking cups. No worries! I very lightly greased the muffin tin with coconut oil.
Since I didn’t have a mini muffin tin, I filled 12 compartments with heaping tablespoons of batter, rather than 16. I’m calling the results mini bites. However, the treat was excellent in taste and texture. Slightly sweet, these blueberry mini bites pair well with a cup of hot mint tea.
I so appreciate that Anthony William continually offers new recipes along with his wisdom about health and fighting disease. It may seem like a small thing, preparing these decadent little high nutrient desserts. However, it means a great deal to me. Discovering I can create a wide variety of meals, dishes and treats completely shifted my perspective of what it meant to live a plant based lifestyle.
My food fuels my health. I eat well. And I love every bite.
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10 thoughts on “Gluten & Oil Free Blueberry Mini Bites”
I love to eat blueberries in muffins etc. It’s great that there’s no oil in this recipe.
These are full of healthy ingredients!
Those look so good! Great snack for the kiddos to pack in their lunch box.
Yes excellent for packing in lunchboxes!
I have been loving gluten-free after a mom of a student I taught gave me some gluten-free blueberry cake. It was so good!
I’m so happy that with gluten free flour I can make all kinds of yummy treats.
i should make these for my son. he loves blueberry eveything
They are very good! And I love the mini size.
I love that you did not let some adversity of not having all the right things on hand to get you off track. I look forward to trying these bites. I pinned it to save it.
Thank you for pinning! A few years ago I would have not made the recipe unless I had the exact ingredients. I’ve become much more free in my cooking! I love playing around with recipes now and adapting them.