Preparation: 20 minutes
Cooking: 40 minutes
Servings: 12 medium or 24 mini muffins
Blueberries are definitely one of my favourite fruits; I can’t resist eating them almost every day when they’re in season. These lovely and moist blueberry muffins are perfect for afternoon tea or kids’ school lunchboxes. They are delicious warm from the oven, the blueberry sweetness bursting into the soft almond crumb. Top with banana chips for a playful crunch.
Brain Food Note
The delightfully small and sweet blueberries pack a powerful antioxidant punch and act as little brain protectors. They are even more powerful when combined with foods that are rich in healthy fats.
3 bananas
1/2 cup coconut sugar
3 organic eggs
juice of 1 lemon
100 grams melted butter or 1/4 cup coconut oil
2 cups almond flour
3/4 cup tapioca flour
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup fresh or frozen blueberries
1/2 cup of banana chips
Preheat the oven to 180 degrees C(or360 degrees F) and line a 12-hole muffin tin or 24-hole mini tin with paper cases; alternatively, grease the tins with a little coconut oil.
Place the bananas in a large bowl and mash with a fork. Add the coconut sugar, eggs, lemon juice, and coconut oil or butter. Using a large wooden spoon, mix until combined.
In a separate bowl, mix the flours, baking powder, bicarbonate of soda, and sea salt.
Add the mashed banana to the egg mixture and mix well, then add the flour mixture and stir with a wooden spoon until just combined. Don’t overmix or the muffins will lose their lightness.
Spoon the batter into the muffin cases or tin and then top with blueberries and banana chips.
Bake muffins for about 40 minutes, and mini muffins for 20 minutes, or until a skewer inserted into the centre of a muffin comes out clean.
