With blueberry season just around the corner, I want to share with you one of my favorite muffin recipes! These muffins are full of nourishing ingredients that replace your typical processed sugar and flour. I also use coconut oil instead of butter so that all my dairy-free friends can partake. This spring, I was introduced to the original recipe when one of my RESTART participants brought the muffins to class. [1][2] It is the perfect dessert for RESTART since it is full of healthy fats and sweetened with fruit. Since then, I have adapted the recipe and added blueberries which gives this treat a burst of flavor!
Preheat oven to 325 degrees. Yields about 12 large muffins or 30 mini muffins.
Ingredients:
3 yellow bananas (green-tipped if on the RESTART challenge)
1/4 cup of coconut oil
3 eggs
2 tsp. vanilla 3 cups almond flour
1 1/2 tsp. baking soda
2 tsps cinnamon
Pinch of Himalayan salt
1 cup of frozen or fresh blueberries
(Optional: 1 handful walnuts or pecans)
Instructions:
Grease a 12 cup muffin pan or 24 mini muffin pan with coconut oil and set aside.
Mash bananas in a large mixing bowl.
Melt coconut oil.
Add the oil, eggs, and vanilla, to the bowl of bananas. Beat until well blended.
Mix together flour, baking soda, cinnamon, and salt in a small bowl.
Stir dry ingredients into the batter until mixed well.
Fold in blueberries.
(Optional: Fold in walnuts or pecans into the mixture.)
Fill muffin tins to the brim.
Bake at 325 degrees for 20-25 for regular size muffins or 13-20 minutes for mini muffins. They are done when toothpick clean and a nice light brown color.
Enjoy!!
If you have questions or comments for Nutritional Therapy Practitioner, Maria Adam, contact her at thrivinghealthNY.com.
[1] Original recipe @ https://thankyouhoneyblog.com/banana-muffins/
[2] RESTART is a 5-Week nutrition program I teach which includes a whole-food challenge.