I'm always looking for breakfast and snack ideas to serve my girls and last week was no different. If you follow my posts, you know that I normally try to incorporate some sort of vegetable, but this time I left the veggies out. I had a huge box of blueberries and a few super ripe bananas I wanted to use up so I decided to adapt a recipe I found online. It turned out to be a hit!
When I bake my preference is to use gluten free and dairy free products but of course the choice is up to you. Most ingredients can be easily replaced without having to adjust any ratios. These muffins keep on the counter for 5 days, in the fridge for 1 week and in the freezer for 3 months.
Dr. Shelly Ordon, N.D.
Blueberry Banana Muffins
1.5 cups Gluten Free All-Purpose Flour
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Himalayan Sea Salt
3 Ripe Bananas, mashed
6 Tbs Dairy-Free Butter
2/3 cup Honey (can also use maple syrup)
1 tsp Vanilla Extract
1 cup Blueberries, fresh or frozen
Preheat the oven to 375°F and line a muffin tin with baking cups or lightly grease with butter.
In a medium bowl, combine the flour, baking soda, baking powder, and salt.
In a large bowl, combine the mashed banana, melted butter, honey, egg, and vanilla extract and beat until well combined.
Pour the flour mixture into the banana mixture, then beat or whisk until well combined.
Add blueberries to the batter, leaving any excess flour behind, and fold until well combined.***
Spoon the batter into the muffin cups, dividing it evenly to make 12 muffins.
Transfer the muffin tin to the oven and bake for 18-20 minutes until a toothpick inserted into a muffin comes out clean.
Once baked, allow to cool slightly, then transfer the muffins to a cooling rack and allow to cool to room temperature.
***Pro Tip: Before adding blueberries to the batter, first add them to a small bowl, sprinkle with a tablespoon of flour and toss until well coated in flour – this will help the blueberries from sinking to the bottom of the muffins.
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