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Jumbo banana-blueberry breakfast cookies, baked in a muffin tin for extra-ease and lots of crispy edges. They are vegan, gluten-free, and oil-free.
Portable breakfast. It makes life so easy, on so many mornings, regardless of whether it’s a weekday, weekend, or holiday.
These banana-blueberry breakfast cookies are just such a portable breakfast.
I love the idea of breakfast cookies, but many recipes emphasize the “cookie” than the “breakfast.”
Even when the sugars are unrefined, the fats nourishing, and the ingredients generally wholesome, a checks and balance system should still be at work to create a cookie that will first and foremost provide energy, power and satisfaction throughout the morning. That’s exactly what these tender, not-too-sweet cookies deliver, in spades.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Gluten-free
- Oil-free
- Portable (for breakfast on the go!)
- Easy to make
- High fiber (3 grams fiber each)
- 3 grams protein each
- Only 102 calories per big cookie
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- mashed very ripe banana (about 1 large)
- nondairy milk (e.g., almond milk, oat milk, coconut milk)
- smooth almond butter (see notes for options)
- maple syrup (see notes for options)
- whole psyllium husks (see notes for using psyllium powder)
- vanilla extract
- rolled oats (certified gluten-free, as needed)
- coconut flour
- baking powder (certified gluten-free, as needed)
- salt
- fresh blueberries (for frozen blueberries, thawed)
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- Preheat oven to 350F (180C). Line 12 cups of a standard muffin tin with silicone liners or paper liners, or (if you are ok with some oil) grease or spray the 12 with oil or nonstick cooking spray.
- In a medium bowl, whisk together the banana, milk, almond butter, syrup, coconut oil, psyllium husk, and vanilla.
- Meanwhile, process 1/2 of the oats in a food processor until they resemble flour. Transfer to a large bowl and add the remaining oats, coconut flour, baking powder, baking soda, and salt.
- Add the banana mixture, stirring until just blended. Gently stir in blueberries.
- Divide the batter evenly between the prepared cups, smoothing the tops.
- Bake in the preheated oven for 17 to 22 minutes until golden brown and just set at center.
- Let cool in tin on a wire rack for 10 minutes, then remove from tin. Serve warm or cool completely on rack. If desired, sprinkle with confectioners’ sugar.
Variations
It is easy to sub in your favorite fruits in place of the blueberries, or even the mashed banana. For example:
- Mashed banana alternatives: e.g., unsweetened applesauce, or pureed mangoes, peaches, nectarines or apricots.
- Blueberry fresh fruit alternatives: e.g., raspberries, blackberries, chopped apples, diced apricots, or diced pears.
- Blueberry pantry-stable alternatives: e.g., chocolate chips, shredded coconut, or dried fruit such as raisins, dried cranberries, chopped dried apricots or chopped dried figs.
FAQ
- How should I store the blueberry banana breakfast cookies? Store the cooled cookies in an airtight container at room temperature for up to 1 day, the refrigerator for 2 weeks or the freezer for 6 months.
- What can I use in place of almond flour? An equal amount of the smooth nut butter or seed butter of your choice can be used in place of the almond butter. For example, cashew butter, sunflower seed butter, tahini, or peanut butter.
- What can I use in place of maple syrup? An equal amount of the sweetener of your choice, such as agave nectar, coconut sugar, or brown sugar can be used in place of the maple syrup.
- I only have psyllium husk powder. How much should I use? If using psyllium husk powder, use only 1/2 teaspoon (the same weight as whole psyllium husks, smaller volume).
Related Recipes
Banana Blueberry Breakfast Cookies (V, GF, Oil-free)
Jumbo banana blueberry breakfast cookies, made vegan and gluten-free with oats and coconut flour. Bake in a muffin tin for extra-ease and lots of crispy edges!
Equipment
- 1 standard size muffin tin (12-count)
Ingredients
- 1/2 cup mashed very ripe banana , (about 1 large)
- 6 tablespoons nondairy milk, (e.g., almond milk, oat milk, coconut milk)
- 1/3 cup smooth almond butter, (see notes for options)
- 1 tablespoon maple syrup, (see notes for options)
- 1.5 teaspoons whole psyllium husks, (see notes for using psyllium powder)
- 1 teaspoon vanilla extract
- 1 cup rolled oats, divided, (certified gluten-free, as needed)
- 1/4 cup coconut flour
- 1 teaspoon baking powder, (certified gluten-free, as needed)
- 1/4 teaspoon salt
- 3/4 cup fresh blueberries
- Optional: confectioners' sugar/ powdered sugar, for dusting
Instructions
- Preheat oven to 350F (180C). Line 12 cups of a standard muffin tin with silicone liners or paper liners, or (if you are ok with some oil) grease or spray the 12 with oil or nonstick cooking spray.
- In a medium bowl, whisk together the banana, milk, almond butter, syrup, coconut oil, psyllium husk, and vanilla.
- Meanwhile, process 1/2 of the oats in a food processor until they resemble flour. Transfer to a large bowl and add the remaining oats, coconut flour, baking powder, baking soda, and salt.
- Add the banana mixture, stirring until just blended. Gently stir in blueberries.
- Divide the batter evenly between the prepared cups, smoothing the tops.
- Bake in the preheated oven for 17 to 22 minutes until golden brown and just set at center.
- Let cool in tin on a wire rack for 10 minutes, then remove from tin. Serve warm or cool completely on rack. If desired, sprinkle with confectioners' sugar.
Notes
Storage: Store the cooled cookies in an airtight container at room temperature for up to 1 day, the refrigerator for 2 weeks or the freezer for 6 months.
Almond Butter Options: An equal amount of the smooth nut butter or seed butter of your choice can be used in place of the almond butter.
Maple Syrup Options: An equal amount of sweetener of your choice, such as agave nectar, coconut sugar, or brown sugar can be used in place of the maple syrup.
Psyllium Husk Powder: If using psyllium husk powder, use only 1/2 teaspoon (the same weight as whole psyllium husks, smaller volume).
Nutrition
Serving: 1big cookie | Calories: 102kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 100mg | Potassium: 121mg | Fiber: 3g | Sugar: 4g | Vitamin A: 11IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg
Like this recipe? Rate and comment below!
Would this work if I sub sorghum flour for the oat flour and chickpea flour for the coconut flour?
Hi Natalia,
It’s always a little tricky to predict, but I think you could make it work. Are you going to keep the 1/2 cup of whole oats? I would not sub sorghum folour for the oat flour + the oats, too. Be sure to use equivalent weights (1/2 cup of oats ground into flour is 50 grams, between 1/3 and 1/2 cup of oat flour; use an equal weight of sorghum flour). Coconut flour is harder. It is used in radically smaller portions compared to other flours because it absorbs so much liquid (usually about 1/3 cup coconut flour is used for every 1 cup of other flours). So you will need around 3 times as much chickpea flour (which will have a stronger taste than coconut flour).
Okay, this recipe isn’t for me since I can’t tolerate oats. There are many so many, too many of your other recipes that work with my gut tolerances. And as you know, chickpea flour rules! Well, it does for my baking fun and exploration.
DELICIOUS! I used a mix of raspberries and blueberries, they are perfect for breakfast “cookies” almost like a scone (but better).
Yum, blueberries and raspberries in a breakfast cookie? So good, glad you like them, Jen!
Can something be subbed for the coconut oil ? My daughter does not like coconut oil at all.
Hi Cathy–sure, any other kind of oil or fat will work just fine here 🙂