As the saying goes, 'If it ain't broke, don't fix it.' So when we decided to switch up our muffins from the original, delicious pumpkin muffins we made, we braced ourselves for something that most are afraid of: change. Ok, I might be exaggerating. In fact, the adrenaline was pumping when we knew we'd be enjoying some banana-blueberry goodness every morning this week. I've dubbed these 'bluenana' muffins. It just rolls off the tongue, ok?
If you'd like to follow our lead and be wildly adventurous, try this out!
3 cups almond meal or almond flour
1/4 tsp salt
1 1/2 tsp baking soda
2 tbsp coconut oil, melted and cooled slightly
2 cups (roughly five or six) mashed ripe bananas
1 cup frozen blueberries, thawed and drained
UPDATE: Recommendations for a slight variation
- sub blueberries with cranberries
- add 1 tbsp of coconut flour for slightly larger muffins
- sprinkle cinnamon in the batter for more aromatic muffins
- add 2 tbsp of sliced almonds or walnuts for crunchier muffins
1. Preheat oven to 325 degrees. Grease a 12-cup muffin tray with coconut oil
2. In a large bowl, combine the almond flour, salt, and baking soda
3. In a medium bowl, whisk together the eggs and melted, cooled coconut oil
4. Stir the wet ingredients into the dry ingredients until combined
5. Stir the bananas into the batter - mix well
6. Fold in the blueberries with a spatula
7. Spoon the batter into the muffin tin
Bake for 40-50 minutes, until the muffins are golden brown and a toothpick comes out clean.
This recipe was slightly easier than the pumpkin muffins, and tasted much sweeter because of the bananas and blueberries. I can honestly say that I dream about these at night, and am delighted when I wake up and get to eat one. Let's face it - who doesn't like a dream come true?