These delicious and healthy paleo muffins are made with banana and blueberries, and they’re perfect for a snack or a treat. These keep well and freeze beautifully.
Ingredients
- 3 large bananas ripe
- 4 whole eggs
- 1/2 tablespoon vanilla essence or extract
- 3 tablespoons coconut oil measure while solid, it will still blend in the mixture
- 4 Medjool dates pitted and soaked in warm water for 10 minutes
- 1 tablespoon honey optional, leave out if you prefer less sweet muffins
Dry ingredients
- 2 cups almond meal almond flour, ground almonds
- 1/3 cup coconut flour
- 2/3 teaspoon gluten-free baking powder
- 1/2 cup blueberries or other berries, fresh
- 12 large muffins paper casings
Instructions
- Preheat the oven to 175 C / 350 F.
- Add the wet ingredients to a food processor/blender. Process until well fairly smooth. It’s okay if some of the dates are not completely ground up, this will add a little texture. The same with coconut oil; if using at room temperature, it’s fine if there are little lumps floating inside. These will melt into the batter while the muffins are baking.
- Transfer the wet mixture into a bowl. Add the dry ingredients and stir through really well, but don’t over mix it. The mixture will thicken as it stands for a minute (coconut flour will absorb some of the moisture). Finally, add the blueberries and mix through well.
- Place 12 paper muffin casings inside two small muffins trays or one large one. If the muffin casings are not non-stick, spray them lightly with oil. If not using muffin casings at all, make sure to pre-grease the muffin tray with coconut oil or butter. Distribute the mixture between muffin casings, about 2 + 1/2 heaped tablespoons per muffin (I filled mine to the top). Make sure the blueberries are evenly distributed.
- Place both trays in the oven: one on the bottom and one in the middle. I try not to place the tray too close to the top to avoid burning. Bake for 15 minutes, then rotate the trays between the shelves and bake for a further 10 minutes. Total cooking time about 25-30 minutes.
- Remove the muffins and let them cool down in the trays before pulling them out.
Notes
If you would like to make the muffins less sweet, leave out the dates and honey. The bananas and blueberries will add enough sweetness that way.
Nutritional calculation is for a single pancake if the written recipe yields one dozen pancakes. Smaller or larger pancakes will have varying macros.
Nutrition
Serving: 1 pancake | Calories: 212kcal | Carbohydrates: 22g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 1mg | Sodium: 32mg | Potassium: 184mg | Fiber: 5g | Sugar: 12g | Vitamin A: 39IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 1mg
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