banana blueberry muffins

I have been craving muffins for quite some time – I can’t remember the last time I actually had one. Luckily I had just enough fresh blueberries and all these other ingredients in the kitchen the other morning to make them. They came out just right – moist and delicious. The kids loved having them for breakfast (um, so did I), and they kept well for about 2 days afterward. ┬áThese muffins are gluten-free, sugar-free and vegan.

This recipe makes 12 muffins.

INGREDIENTS

  • ripe bananas, 2
  • ground flax seed meal, 6 tablespoons
  • hot water, 2 tablespoons
  • coconut oil, 1/2 cup
  • vanilla extract, 1 tablespoon
  • lemon juice, 2 tablespoons
  • raw, organic, local honey, 1/4 cup
  • sorghum flour, 1 & 3/4 cup
  • tapioca flour, 1/4 cup
  • fine sea salt, 1/4 teaspoon
  • cinnamon, 1 teaspoon
  • baking powder, 2 teaspoons
  • fresh blueberries, about 1 & 1/2 cups
raw batter, ready for baking

METHOD

  1. Pre-heat your oven to 375 degrees.
  2. Mash the bananas in a large mixing bowl.
  3. Combine the hot water and the flax seed meal in a small bowl, and whisk until thick. Set aside.
  4. Add the coconut oil, vanilla, lemon juice, honey and flax mixture to the bananas, and mix well.
  5. In a separate bowl combine the flours, salt, cinnamon and baking powder, then add to the wet ingredients and mix until smooth and creamy.
  6. Carefully add the blueberries to the mixture.
  7. Grease your muffin pan lightly with a little coconut oil, then place the liners.
  8. Divide the batter evenly between the cups in the pan.
  9. As an option, you can sprinkle a little coconut sugar on top of the muffins before baking them. This will give them a bit of a crunchy topping. I did this with half my batch.
  10. Bake for about 25 minutes, until a toothpick inserted into the center comes out clean.
  11. Allow the muffins to fully cool on a wire rack.
just out of the oven

eat up

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