It’s Tasty Tuesday, where we bring you new, fresh, local, healthy recipes and food tips every week. Find out what’s in season and what will keep you energized during and after your workout!
Tired of eating the same banana bread in isolation? Make these SUPER EASY Banana Blueberry Muffins!
They’re vegan and gluten-free and a great way to use up ripe bananas and frozen BC blueberries.
Just try not to eat them all at once!
Make your meal even healthier. Tip:
I used almond flour here, but you can definitely use whole wheat flour if you need nut-free flour (or whole wheat flour is what you have!). And I used frozen BC blueberries from last season (but be sure to make them again when the new blueberries are out!).
Click through for the recipe!…
Make about 12 muffins
INGREDIENTS:
– 3 very ripe bananas
– 2.5 cups almond flour
– 2 flax eggs (click here to learn how to prepare them)
– 2 tsp vanilla extract
– 1/2 tsp baking powder
– 1 tsp baking powder
– a pinch or two of salt
– 1 cup BC blueberries
INSTRUCTIONS:
Prepare the flax eggs in a small bowl and let them rest for about 10 minutes.
While the flax eggs are resting, either grease a muffin tin or line paper liners and preheat the oven to 350°.
Mash the bananas (or puree them if you don’t want chunks) in a bowl and stir in the vanilla.
In a large bowl, whisk together the almond flour, baking soda and baking soda, and salt.
Mix the flax egg with the banana and then all the wet ingredients with the dry until just combined, then fold in the blueberries.
Spoon about 1/4 cup of the batter into each muffin tin – I used an ice cream scoop to make it even.
Bake for 20 minutes and then check. You want very brown muffins because the insides are wet. If it is pale, leave it on for another five minutes and check again. Go ahead – it varies from oven to oven, you just need to keep an eye on it.
When they are ready (you can do a toothpick test to see if they get wet), remove them and let them cool in the pan for a few more minutes. Then transfer them to a cooling rack to cool completely!
ENJOY!
Let us know if you make this recipe by posting it on Instagram or Twitter and using the hashtag #LiveBarreLife! And if there are specific meals, fruits, vegetables, or meats, you’d like to see them on the blog!
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Photos and recipe by: Christine McAvoy
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