Banana Blueberry Muffins

We love having an easy breakfast, something we can grab quickly but is also healthy and nutritious. Muffins are a great food to grab on the run, eat as a snack or combine with something else to make a more filling breakfast.

We often combine a muffin, a custard and some fruit compote for a delicious breakfast. It's quick and easy and it holds us until lunchtime.

This particular recipe has taken quite a journey to be something really delicious and wholesome. I made the Flax, Oat and Applesauce Muffins for a long time. They tasted good but they still contained some sugar and the texture was a bit crumbly. We read the book, The Abascal Way, and they had a recipe for muffins that had more eggs. I thought, that's it. More eggs would solve the texture problem because they would hold the muffins together. Around the same time, I ran into a recipe for pancakes made with bananas and I thought, that could solve the sweetener issue. So, I started playing with the old recipe and ended up with this recipe.

I will say, the volume varies depending on the size of the eggs and the size of the bananas. I always have a small custard dish or two available for any extra batter.

We use Lodge Cast Iron Muffin Pans for our muffins. They are a bit more time intensive to care for but I trust the company who makes these and know I won't have the lining of the pan coming off in my food over time.

Banana Blueberry Muffins

Makes 18 small muffins (cast iron muffin tins) or 12 regular muffins

½ cup flax seed, ground or 1 cup flax meal
2 tbls blessed thistle seed, ground (can be replaced with another 1/4 cup flax meal)
1 1/2 cups nut meal (almond, hazelnut, etc) or 1 1/2 cups nuts, ground into meal
1 tsp sea salt
1 tsp cinnamon
1/2 tsp nutmeg

4 eggs
1/4 cup olive oil, ghee or coconut oil
2 bananas
1 tsp freshly grated ginger
2 tbls lemon juice
1 tsp vanilla
1/2 cup cranberries

2 tsp baking soda
1 cup blueberries or 1 apple shredded

For cast iron muffin pans, oil muffin pans and place in oven. Preheat oven to 350 degrees F.

If using whole seeds and nuts, grind flax seeds and blessed thistle seed until fine. Place in mixing bowl. Grind nuts and place in mixing bowl.
If using meals, measure and place in mixing bowl.
Add sea salt, cinnamon and nutmeg.

In blender, place eggs, olive oil (ghee or coconut oil), bananas, ginger, lemon juice and vanilla. Blend until smooth. Add cranberries and pulse for a few seconds until cranberries are ground into smaller pieces. Pour liquid into mixing bowl with dry ingredients. Stir well and allow to sit for 5 minutes.

Add additional nut flour if necessary to reach proper "muffin" consistency. Add baking soda and blueberries or shredded apple and stir well.

Remove muffin pans from oven and turn oven to 350 degrees F. Fill muffin pans and return to oven to bake for 30 minutes.

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