GLUTEN AND DAIRY FREE BANANA BLUEBERRY POWER MUFFINS
This is a slight tweak to my mother’s original banana bread recipe. This is my mother’s original recipe. She always made this for us, and it would sit on the kitchen counter in her pastry dome. This brings back the best memories every time I make them. They are super simple! I make this once a week and it has now become our staple in my house…this is the grown-up healthier version. It can be done as a simple banana loaf without the chia or flax as well! Serves 12.
INGREDIENTS:1½ cup gluten free all-purpose flour (sub almond flour)
3 ripe bananas
1½ cup organic blueberries
1 cup sugar (sub coconut sugar)
4 Tbsp unsalted goat butter, melted and cooled (sub ghee or vegan butter)
1 egg, at room temperature
1 tsp baking soda
1 tsp JF Universal Salt
2 Tbsp ground flax seed
1 Tbsp chia seeds
Preheat the oven to 325º. In a stand mixer, add the bananas and turn to medium low until you have a chunky mash. Add the sugar and turn on low for a few seconds to combine. Add the egg and mix. Add the melted butter and mix. In a separate bowl, combine the flour, baking soda, JF Universal Salt, ground flax, and chia seeds. Slowly incorporate the dry ingredients into the wet mixture to incorporate. Once mixed, remove the bowl from the stand mixer and gently fold the blueberries into the batter. Spoon large heaps into the paper muffin cups in the baking tin. I like to overfill the muffins a bit…
Sprinkle a large pinch of sugar on top of each muffin cup before baking for a sweet crust. You can also add a pinch of cinnamon. Bake for approximately 35-45 minutes or until golden brown on top. Use a toothpick to test the center. When it comes out clean, they are done. These taste best the day after. I recommend making these a day ahead. They last up to 5 days and can be refrigerated or frozen. I have adapted this for my own kids, subbing the blueberries for chocolate chips! It’s a great way for the kids to get flax and chia into their diet without them knowing it! Another option is adding walnuts or almond slices to the banana base for banana nut muffins!