Updated: Mar 14
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.  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.
3 yellow bananas (green-tipped if on the RESTART challenge)
1/4 cup of coconut oil
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)
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.
If you have questions or comments for Nutritional Therapy Practitioner, Maria Adam, contact her at thrivinghealthNY.com.
 Original recipe @ https://thankyouhoneyblog.com/banana-muffins/
 RESTART is a 5-Week nutrition program I teach which includes a whole-food challenge.