Blueberry Banana Muffins

2019-06-07T14:56:32+00:00January 30th, 2019|Breakfast, Recipes|

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Blueberry muffins hold a special place in my heart! It all started back in college, freshman year of college. It was my first time away from home, the first time I could eat whatever the heck I wanted to. Healthy or not I was all about it. My weekly routine before my Political Science class was to stop by Starbucks on campus and get their blueberry muffins for my breakfast to enjoy while in class. A cute brown haired, blue eyed boy, AKA TODD, then began to sit next to me, mostly to copy my detailed notes I was taking in class, LOL. But we first broke the ice about talking about how bomb their blueberry muffins are. As time went on my routine now included buying an extra blueberry muffin to share with this boy, who little did I know would be my forever love! Almost 13 years later we both still love our blueberry muffin, only now we enjoy my healthier version. They may not be the Starbucks versions, but I would have to say they taste just as good and are made with real ingredients.

Here is what you will need:

  1. Ripe bananas
  2. Fresh blueberries
  3. Pasture raised eggs
  4. Fourth and Heart Vanilla Madagascar ghee (substitute coconut oil)
  5. Almond flour
  6. Flaxseed meal (this is optional add in)
  7. Maple syrup
  8. Vanilla extract
  9. Baking powder
  10. Baking soda
  11. Cinnamon
  12. Cardamom
  13. Nutmeg
  14. Optional: Primal Palate Maple sugar for on top of the muffins

I like to prepare the batter by adding everything to my Vitamix and mixing, but this isn’t required its just a personal preference for a speedy prep. I then fold in my blueberries, add muffin liners to my muffin tin, and scoop about 1/4 cup of batter to each. I use a small ice cream scooper and do two scoops. I then sprinkle some Primal Palate’s maple sugar on top of each muffin, and bake 350 for 25-28 minutes, or until a toothpick comes out clean. Time may vary on your oven, so check at the 20 minute mark.

Remove the muffins from the tin once done, and let cool for 5 minutes, and enjoy! These make for the perfect meal prep item if you are looking for an on-the-go breakfast or snack idea. I store mine in the refrigerator in an airtight container and reheat in my convection oven before heading to work for 5 minutes. They also freeze very well, so you can freeze half the batch for another week you don’t have time to prep anything.

Here are some other muffin recipes you may want to try too:

Strawberry banana coconut muffins

Carrot cake muffins

Double Chocolate Muffins

Chocolate sweet potato muffins with a date caramel swirl

 

Blueberry Banana Muffins

Makes 12

Ingredients

  • 2 ripe bananas
  • 3 eggs
  • 1 cup fresh blueberries
  • 1/4 cup melted vanilla Madagascar ghee sub coconut oil
  • 2 cups almond flour
  • 2 Tbsp flaxseed meal
  • 2 Tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp cardamom

Instructions

  • Blend everything in blender
  • Fold in blueberries
  • add 1/4 cup to muffin tin ( I used a small ice cream scoop and did two scoops)
  • top with maple sugar (optional)
  • Bake 350 for 25-28 minutes, or until a toothpick comes out clean
  • Remove from muffin tin and let cool for 5 minutes
  • Store in airtight container ( I like to store mine in the refrigerator)