This is a perfect breakfast option for you or your little ones. If you’re in a hurry, these are perfectly prepared and can be stored in the fridge for 3 to 4 days.
3/4 cup ripe banana (about 1 and 1/2 ripe bananas)
2 teaspoon vanilla extract
1/2 cup coconut/almond/oat flour (oat flour will make the muffin raise higher on the carb index)
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1/4 cup coconut oil, melted
1/2 cup blueberries (fresh or frozen – I used frozen organic wild blueberries)
Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners or grease with coconut oil.
Add to a medium bowl bananas, vanilla extract, and eggs and using a hand mixer mix the ingredients together.
In a small bowl whisk together dry ingredients (coconut flour, cinnamon, baking soda, and salt).
Add dry ingredients to the banana mixture and using hand mixer combine until well incorporated. Then add melted coconut oil and mix again until combine. Gentle stir in blueberries making sure not to break them up (mush) too much in the batter.
Scoop the batter evenly among paper liners (I got about 11 muffins). If you want you can sprinkle to tops with additional cinnamon.
Place muffin pan in preheated oven and bake for 30 to 35 minutes or until tops are golden brown. You can also use a toothpick to make sure the center is cooked.
Let cool before eating, or if storing put in fridge right away! They will last longer!
Nutritional InformationCalories: 74
Protein: 2.5 grams
Fats: 6.0 grams
Carbs: 3.4 grams
Sugar: 2.0 grams
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