Blueberry Banana Muffins:

Name: Blueberry Banana Muffins
Ingredients: 2 ripe bananas; 3 Large Pasture raised 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

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:

Ripe bananas
Fresh blueberries
Pasture raised eggs
Fourth and Heart Vanilla Madagascar ghee (substitute coconut oil)
Almond flour
Flaxseed meal (this is optional add in)
Maple syrup
Vanilla extract
Baking powder
Baking soda
Cinnamon
Cardamom
Nutmeg
Optional: Primal Palate Maple sugar for on top of the muffins

Preparing the batter:

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. Then I fold in my blueberries, add muffin liners to my muffin tin, and scoop about 1/4 cup of batter to each. Using a small ice cream scoop, I add two scoops to muffin tin. 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.

How to store:

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.