I always have bananas in the house and almost always have over-ripe bananas in the house…and there are just so many smoothies you can drink! I decided to come up with a healthy recipe to do something other than add more bananas to the stockpile I already have in my freezer. These muffins are quick and easy to whip up. They’re great for breakfast and for satisfying that “I need something sweet now!” craving, despite having little added sugar.
½ cup coconut flour
½ cup brown rice flour
1 tablespoon chia seeds
½ teaspoon salt
½ teaspoon baking powder
2 bananas, mashed
½ cup almond milk
¼ cup honey
1 teaspoon vanilla
¾ cup fresh or frozen wild blueberries
Preheat oven to 350°F. Coat 2 12-cup mini muffin pans with coconut oil.
Combine coconut flour, rice flour, chia seeds, salt and baking powder in a large bowl. Stir in bananas, eggs, almond milk, honey and vanilla just until moistened. Gently stir in blueberries. (If using frozen blueberries, do not thaw.)
Evenly spoon batter into muffin cups. Bake 20 minutes or until golden and toothpick inserted in centers comes out clean.