It is “delicious Tuesday” where we bring you new, fresh, local, healthy recipes and food tips every week. Find out what is in the season and what you are driven during and after your work!
Is tired from the same old banana bread? Make these super simple banana blue muffins!
They are vegan and gluten-free and a great way to consume these mature 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 could definitely use whole grain wash if you need nut -free (or whole grain is what you have!). And I used frozen BC blueberries from last season (but make them back when the new blubs are out!).
Click through to get a recipe! …
~ Make 12 muffins
INGREDIENTS:
– 3 very mature bananas
– 2.5 cups of almond flour
– 2 flax eggs (click here to learn how to do them)
– 2 TL vanilla extract
– 1/2 tsp baking powder
– 1 tsp baking powder soda
– pinch or two salt
– 1 cup of BC blueberries
Instructions:
Make the flax eggs in a small bowl and let yourself be set for about 10 minutes.
As the flax eggs sit, either grease a muffin pan or line them with paper cups and heat the oven to 350.
Mix the bananas (or puree if you don’t want pieces) in a bowl and stir in the vanilla.
Whisk almond flour, baking powder and powder and salt in a large bowl.
Mix the flax egg with the banana and then all wet ingredients with the dry until they are combined and fold in the blueberries.
Shovel about 1/4 cup of dough into every Muffin cup – I used an ice shovel to even get it.
Bake for 20 minutes and then check. They want very brown muffins because the inside is wet. If it’s pale, go five minutes and check again. Go on – it vary from the oven to the oven, you just have to keep an eye on.
When you’re done (you can try out a toothpick test to determine whether it gets out wet), take it out and let it cool down in the pan for a few more minutes and then put them on a cooling shelf to cool down completely!
ENJOY!
Let us know whether you create this recipe by publishing it on Instagram or Twitter and using the hashtag #livebarrelife! And if there are certain meals, fruit, vegetables or meat, you would like to see in the blog!
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Photos and recipe from: Christine McAvoy
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