Tasty Tuesday: Recipe – Vegan (and Gluten-Free) Banana Blueberry Muffins

 

 

It’s “Tasty Tuesday”, where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!

  
Tired of the same old banana bread in isolation? Make these SUPER EASY Banana Blueberry Muffins!
They’re vegan and gluten-free and a great way to use up those ripe bananas, and frozen BC blueberries.

Just try not to eat them all in one go!

 

Make Your Meal Even Healthier Tip:

 
I used almond flour here, but you could definitely use whole wheat if you need nut-free (or whole wheat is what you’ve got!). And I used frozen BC blueberries from last season (but be sure to make them again when the new bluebs are out!).

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Click through for recipe!…

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Make ~12 Muffins

 

INGREDIENTS:

– 3 very ripe bananas
– 2.5 cups almond flour
– 2 flax eggs (click here to learn how to make them)
– 2 tsp vanilla extract
– 1/2 tsp baking powder
– 1 tsp baking soda
– pinch or two of salt
– 1 cup BC blueberries

  

INSTRUCTIONS:

 

Make the flax eggs in a small bowl and let sit for about 10 minutes.

While the flax eggs are sitting, either grease a muffin pan or line it with paper cups, and preheat the oven to 350.

Mash the bananas (or puree if you don’t want any chunks) in a bowl and stir in the vanilla.

In a large bowl, whisk together the almond flour, baking soda and powder, and salt.

Mix the flax egg in with the banana, and then all of the wet ingredients in with the dry until just combined, then fold in the blueberries.

Scoop about 1/4 cup of the batter into each muffin cup – I used an ice cream scoop to get them even.

Bake for 20 minutes and then check. You want very brown muffins as the insides are wet. If it’s pale, go for another five minutes and check again. Keep going – it will vary from oven to oven, you just need to keep an eye on it.

When they’re done (you can try a toothpick test to see if it comes out wet), take them out and let cool in the pan for a few more minutes, then transfer to a cooling rack to cool fully!

ENJOY!

 

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Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you’d like to see on the blog!

 

photos and recipe by: Christine McAvoy

 

 

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