Blueberry Muffin Breakfast Cookies (Vegan + GF)

Name: Kue Sarapan Blueberry Muffin (Vegan + GF)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 porsi
Cuisine: Indonesian
Ingredients: 2 Tbsp flaxseed meal ((to make flax eggs)); 5 Tbsp water ((to make flax eggs)); 1 medium to large ripe banana, mashed ((1 banana yields ~1/2 cup mashed)); 1/3 cup unsweetened applesauce; 1/2 cup almond butter or peanut butter ((I mixed both 1/2 + 1/2)); 1 tsp pure vanilla extract; 2 Tbsp melted coconut oil; 3 Tbsp maple syrup or agave nectar; 1/2 tsp baking powder; 1/2 tsp baking soda; 1 pinch sea salt; 1 ½ cups gluten-free rolled oats; 1/2 cup almond meal ((finely ground from raw almonds)); 1/2 cup gluten-free oat flour ((finely ground from gluten-free oats)); 3 Tbsp chopped walnuts or pecans; 1/2 cup dried blueberries* ((or other dried fruit // plus more for topping))

Tender, wholesome blueberry muffin breakfast cookies made in just 1 bowl! Vegan, gluten-free, perfectly sweet and hearty, and the perfect snack or breakfast on the go.

⏱️ 30 min 🔪 Prep: 15 min 🔥 Cook: 15 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Kue Sarapan Blueberry Muffin (Vegan + GF)

Foto: Minimalist Baker — Minimalist Baker

Ingredients

24 servings

2 Tbsp flaxseed meal ((to make flax eggs))
5 Tbsp water ((to make flax eggs))
1 medium to large ripe banana, mashed ((1 banana yields ~1/2 cup mashed))
1/3 cup unsweetened applesauce
1/2 cup almond butter or peanut butter ((I mixed both 1/2 + 1/2))
1 tsp pure vanilla extract
2 Tbsp melted coconut oil
3 Tbsp maple syrup or agave nectar
1/2 tsp baking powder
1/2 tsp baking soda
1 pinch sea salt
1 ½ cups gluten-free rolled oats
1/2 cup almond meal ((finely ground from raw almonds))
1/2 cup gluten-free oat flour ((finely ground from gluten-free oats))
3 Tbsp chopped walnuts or pecans
1/2 cup dried blueberries* ((or other dried fruit // plus more for topping))

Steps

Preheat oven to 350 degrees F (176 C).
In a large bowl, combine flaxseed meal and water and let rest for 5 minutes to achieve "eggy" texture.
Mash in the bananas until well combined. Then add applesauce and whisk thoroughly to combine.
Add peanut butter or almond butter, vanilla, melted coconut oil, maple syrup or agave nectar, baking powder, baking soda, and salt and whisk thoroughly.
Add oats, almond meal, and oat flour and mix well until just combined. The batter will look a little wet and sticky - that’s good!
Add walnuts and dried blueberries and stir until just combined (see photo). Refrigerate batter for 5 minutes to harden and lightly grease a baking sheet (because there are 24 cookies, you'll need to bake in two batches // amount as original recipe is written // adjust if altering batch size).
Use a Tablespoon, small spoon, or cookie scoop to scoop batter onto your baking sheet, then press down slightly with your fingers to spread out a little. They won’t expand much, so you can put the cookies pretty close together. Top with a few more dried blueberries (optional) and press gently to adhere.
Bake for 15-16 minutes or until the cookies are slightly golden brown on the edges.
Let rest on baking sheet for 3 minutes before transferring to a cooling rack. After completely cooled, store in an air-tight container to keep fresh for up to a few days. Will keep in the freezer up to 1 month.

Nutrition Facts (per serving)

Macronutrients

Calories1176% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 400

Per Serving Rp 17/serving

🏠 Save ~Rp 800 compared to buying!

📋 Price Breakdown (13% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
flaxseed meal	2 tbsp	-	-
water	5 tbsp	-	-
to large ripe banana	1 medium	-	-
unsweetened applesauce	0.3333333333333333 cup	-	-
almond butter or peanut butter	0.5 cup	-	-
pure vanilla extract	1 tsp	-	-
melted coconut oil	2 tbsp	-	-
maple syrup or agave nectar	3 tbsp	-	-
baking powder	0.5 tsp	Rp 8.000/100g	Rp 200
baking soda	0.5 tsp	Rp 8.000/100g	Rp 200
pinch sea salt	1	-	-
gluten-free rolled oats	1.5 cups	-	-
almond meal	0.5 cup	-	-
gluten-free oat flour	0.5 cup	-	-
chopped walnuts or pecans	3 tbsp	-	-
dried blueberries*	0.5 cup	-	-