banana blueberry muffins

Banana blueberry mini muffins this morning – another original recipe! I realized half way through baking these, that we ran out of eggs. So they are refined sugar free, gluten free AND vegan and egg free too. They are sweet, crispy on the edges and super soft on the inside. (They must cool first!)


– 1.5 cups almond flour (sifted or blanched is best)
– 1/4 cup ground flax or flax flour (sifted)
– 2 teaspoons cinnamon
– 2 tablespoons baking powder
– 1/2 cup unsweetened applesauce (organic if possible is best)
– 1/4 cup almond milk (I always use Califia unsweetened vanilla)
– 1 mashed banana
– 1 tablespoon ghee (sub coconut oil for vegan)
– 1 teaspoon pure vanilla extract
– 2 tablespoons raw honey
– 1/4 cup frozen or fresh blueberries (organic if possible is best)
– crushed cashews for topping (optional)

Mix all dry ingredients and wet ingredients in separate bowls (don’t mix in the blueberries or cashews yet). Combine all, and mix until incorporated. Add to mini muffin tins (I prefer to not use muffin papers, so I liberally spray my muffin tin with cononut oil spray first). Add 1-2 blueberries to each muffin, depending on the size of the muffins you are making. You can also top with crushed cashews to add a little crunch, I added cashews to half of this batch. Bake in a preheated 350 degree oven for 20 mins until a knife comes out clean. If you’re not using muffin papers like I do, run a butter knife around the edges of the muffins once they come out of the oven, but don’t take them out of the tin. LET THESE COOL for at least 15 mins before taking them out of the tin, they will be super soft in the middle and need a bit of time to set. Enjoy with a little grass fed butter on top, or just plain!

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