blueberry banana power muffins
Chopping, stirring, taste-testing, adjusting and making healthier swaps for things like oil, etc. feels therapeutic and relaxing. Call me weird, but I love to experiment and see what ingredients work best together and how the recipe turns out in the end. I try not to take myself too seriously and never follow another recipe to a T (unless I’m creating blog recipes) because it’s more fun to add your own personal touch with a little extra love. Sometimes recipes don’t work out, or they do but they look a little meh.
No, these muffins are oil-free, refined sugar free and pack in all the goodies like hemp seeds, flax seeds, rolled oats and applesauce instead of oil, with mashed nanners and blueberries as the main stars! Blueberries and bananas do make the best combo for morning goodies.
BLUEBERRY BANANA POWER MUFFINS
Yields 15
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Prep Time15 min Cook Time20 min Total Time35 min
WET INGREDIENTS
1 tablespoon ground flax seeds
2 tablespoons water
2 ripe & spotty bananas, mashed
1/4 cup pure maple syrup
3/4 cup + 2 tablespoons unsweetened almond milk (or any plant milk)
1/4 cup plain applesauce
4 teaspoons fresh lemon juice
1 teaspoon vanilla extract
DRY INGREDIENTS
1 3/4 cup gluten free flour
1/2 cup raw coconut sugar
1/4 cup hemp seeds
1/4 cup rolled gluten-free oats
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/3 cup crushed pecan pieces (or walnuts)
1 1/4 cup frozen blueberries
INSTRUCTIONS
Preheat oven to 350 degrees F. Line a muffin tin with liners or spray with nonstick spray. (I sprayed the muffin liners too, just to be safe!)
In a small bowl, mix together ground flax and water. Set aside.
In a separate medium-sized bowl, mash bananas. Then mix in the rest of the wet ingredients.
In a separate large bowl, mix together all dry ingredients, except the pecans and blueberries.
Pour the wet mixture into the dry, adding in the "flax egg" mixture too, and mix until well combined, don't over mix! Gently fold in the pecans and blueberries.
Fill each muffin cup about 3/4 of the way full (this recipe makes approximately15 muffins!) I like to add extra blueberries on top, and a sprinkle of oats too.
Bake for 17-20 minutes, or until a toothpick comes out clean.
Allow muffins to cool for 10 minutes, then remove from pan. Bake the rest of the muffins.
Enjoy!
NOTES
Store in refrigerator or freezer.