Banana Blueberry Muffins

About the Recipe

Muffins aren’t exactly known for being a “health food”, and for good reason. Even most of the plain-old bran muffins out there are chock-full of refined flours, sugar, and damaged fats in the form of vegetable oils.

These Banana Blueberry Muffins, however, have got all your health-related bases covered!

Healthy Fats

The avocado and coconut oil in these muffins offer healthy mono-unsaturated fats and medium-chain triglycerides — both of which benefit metabolism.

Antioxidants
Blueberries are packed with antioxidants, which help protect our bodies from damage on a cellular level.

Fibre
Coconut flour and Ceylon cinnamon, along with the avocado and banana, add plenty of fibre to this recipe. Fibre helps to regulate blood-sugar levels, maintain healthy cholesterol levels, and keep our bowel movements regular which ensures toxins and waste leave our bodies when they should.

10-Day Sugar-Free Real-Food Reset

This recipe is a part of our Real Food Reset, which we’ll be hosting again this September! It’s 10-days of learning and mindfulness around the sugar that sneaks its way into our diet and effects our health.

Click here if you’re interested in more or joining us for the Real-Food Reset! We’d love to have you!

Banana Blueberry Muffins

Prep Time:

10 mins

Serves:

10 muffins

Cook Time:

30 mins

Author:

Melanie Thomas

Total Time:

40 mins

Ingredients:

2 bananas (can be green or yellow)
¼ avocado
1 egg
¼ cup almond butter
2 TBsp coconut oil, melted
1 tsp fresh lemon juice
1 tsp pure vanilla extract
¼ cup coconut flour
1 tsp Ceylon cinnamon
1 tsp baking soda
pinch of sea salt
¾ cup blueberries

Topping options: slather this tasty muffin with a nut or seed butter of your choice, coconut oil or coconut butter. You could even top it with mashed avocado, with cinnamon to taste.

Instructions:

Preheat oven to 350*.
Line a muffin pan with 10 parchment paper muffin liners.
In a medium sized bowl, mash bananas and avocado until smooth.
Add eggs and mix with hand blender on low until combines. Continue to mix on high for one minute.
Add almond butter, vanilla, coconut oil and lemon juice. Mixing thoroughly.
In a small bowl, sift together the remaining dry ingredients.
Toss blueberries with dry ingredients, then add to banana mixture. Stir just enough to incorporate.
Spoon into lined muffin holes, filling approximately ¾ full.
Bake for 30 minutes, or until a toothpick inserted comes out clean.
Enjoy!

Note: These muffins can be stored in an air-tight container in the freezer if you aren’t going to consume them quickly. These muffins keep about one week in the fridge, and just a few days on the counter.