So these have sort of become a weekend breakfast staple for us. They are quick and easy to put together and the leftovers freeze wonderfully for quick breakfasts later on in the week.
They are healthful and full of nutrients without refined sugars and flours which makes me pretty darn happy…and pretty darn ok with the fact that my kids always want seconds.
And, most importantly, they taste bakery fresh and delish. I mean blueberry + banana? I was sold before my very first bite. The first bite was just confirmation. A warm, sweet confirmation.
Perfectly Healthful Blueberry Banana Muffins
note: If you do not have oat flour on hand its very simple to make your own: just place rolled or old fashioned oats (gluten free for a GF version) in a food processor or blender and process until it becomes a fine, flour-like texture. to ensure these muffins are gluten free be sure to use gluten free oats, if gluten is not a concern regular old fashioned or rolled oats are okay.
1 1/4 Cups Oat Flour
1/2 Cup Almond Meal or Almond Flour
1 1/4 Teaspoons Baking Soda
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Salt
1 1/2 Cups Mashed Ripe Bananas, about 3-4 bananas
6 Tablespoons Butter, melted and slightly cooled
1/4 Cup Pure Maple Syrup
2 Large Eggs
1 1/2 Teaspoons Pure Vanilla Extract
1 Cup Blueberries
Preheat oven to 350 and line a 12-count muffin pan with liners. Place the oat flour, almond meal, baking soda, nutmeg and salt in a medium bowl and whisk to combine.
In a large bowl whisk the bananas, butter, maple syrup, eggs and vanilla together until well-combined. Pour the dry ingredients into the banana mixture and stir gently until all ingredients are just incorporated. Gently fold in the blueberries. Divide the batter among muffin pan and fill each one about 3/4 full (you may have a tiny bit of batter leftover). Bake for 20-25 minutes or until toothpick comes out clean. Makes 12 muffins