blueberry-muffin

Banana Blueberry Muffins

Serves 12
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes
Allergy Fish, Milk, Peanuts, Shellfish, Soy, Tree Nuts, Wheat
Dietary Gluten Free, Paleo, Vegetarian
Meal type Bread, Breakfast, Dessert, Snack
Misc Child Friendly, Freezable
These muffins are my kids favorites and they have the look and texture of their wheat based counterparts. Serve warm with a little butter or freeze for later consumption. They can easily be placed frozen into a child's lunch box and will be thawed by lunchtime.

Ingredients

  • 1 1/2 cup blueberries

Optional

  • 1/2 cup chia seeds

wet

  • 4 bananas
  • 4 eggs
  • 1/4 cup walnut oil (can also use macadamia nut oil, coconut oil etc.)

dry

  • 1 teaspoon sea salt
  • 2 teaspoons baking soda
  • 1 teaspoon cream of tartar
  • 2 tablespoons coconut flour

Note

These muffins are my kids favorites and they have the look and texture of their wheat based counterparts.  Serve warm with a little butter or freeze for later consumption.   They can easily be placed frozen into a child's lunch box and will be thawed by lunchtime.

I tend to use greenish yellow bananas as I don't like to feed my kids too much sweet stuff.   Bananas that are more ripe may require more coconut flour to offset the moisture - use heaping tablespoons instead of level ones and they will come out perfectly.

Directions

Step 1. Mash the bananas until no large chunks appear then mix them in with the other wet ingredients.
Step 2. Sift dry ingredients into the wet ingredient mixture and gently fold them together.
Step 3. Bake the muffins in well greased muffin tins or muffin tins lined with parchment paper at 365 degrees for 20 minutes or till golden and bounce back when lightly depressed in the middle.
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