I have found my favorite weekend breakfast, banana blueberry muffins. I made a tray of these after very intense crossfit session on Saturday. Needless to say, the muffins got demolished on one sitting. Tom, my fiancee, was helping me to eat the banana blueberry muffins though, so it’s not too bad, right?!
This recipe is super simple to make and perfect way to get rid of a bit over ripe bananas you might have sitting on your kitchen table. No eggs needed either. Many people seem to think there is no way to bake without eggs. In reality, there’s so many egg replacements, and I used flax “egg” in this recipe. All you need is flax meal and some warm water. That’s it!
If you have a favorite banana muffin recipe and you like to use walnuts in the muffins, for example, this recipe is easily modified. I added some blueberries, but any other berries would be great too. These banana blueberry muffins are best enjoyed warm after baking, but you can store them for later too. If they last that long!
2 tbsp flax meal
6 tbsp warm water
1 cup gluten-free all purpose flour
1/2 cup coconut sugar
1 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp or cinnamon, or more to taste
1/2 cup coconut oil, melted
1/2 cup almond milk
2 ripe bananas, mashed
1 cup blueberries
- Preheat oven to 175’C.
- Mix flax meal and warm water in a bowl and set aside.
- Mix all the dry ingredients in another mixing bowl.
- Add mashed banana to flax mixture and stir with a spoon.
- Add all the wet ingredients and flax- banana mixture in the dry ingredients bowl and mix until well combined. Don’t worry about banana lumps, they will taste amazing in the ready muffins.
- Add blueberries and give the mixture a little stir.
- Spoon the mixture in muffin pan or silicone molds and pop them in the oven.
- Bake for 20 -30 minutes or until golden on the top.
- Remove from the oven and let the muffins cool down a bit before serving. Enjoy!