RECIPE: Low Sugar Banana and Blueberry Muffins
Makes approx 9.
Being a Nutritional Therapist certainly does not mean depriving yourself of treats. It’s about finding healthier alternatives, such as blueberry banana muffins!
These are lovely with an afternoon cup of tea. They are low in refined sugar and contain fibre which will prevent blood sugar spikes.
2 to 3 very ripe bananas , mashed
1/3 cup melted unsalted butter , or 1/3 melted coconut oil (coconut oil works just as well!)
1 teaspoon baking soda
1 heaping cup of gluten free oats
1/2 cup of self raising gluten free flour (I use Doves Farm)
1/4 cup maple syrup or coconut sugar.
1/2 teaspoon cinnamon
1 teaspoon lemon peel (optional)
2 large eggs , beaten
1 teaspoon pure vanilla extract
1/2-1 cup fresh or frozen blueberries , add as much or as little as you like
Preheat the oven to 180 degrees
Grease muffin tins
In a mixing bowl, mash the ripe bananas with a hand blender until completely smooth.
Add the baking soda and stir to combine with the mashed bananas. Allow the mixture to sit for 1 to 2 minutes.
Stir the melted butter (or melted coconut oil for dairy-free) into the mashed bananas.
Stir in the coconut sugar (or pure maple syrup), salt, beaten eggs, and pure vanilla extract.
Mix in the gluten-free flour, oats, and cinnamon.
Gently stir in blueberries.
Scoop the batter into baking muffin tin cups.
Bake for 15-20 minutes at 180 degrees or until a tester inserted into the center comes out clean. Please watch your oven because all ovens are different.
Allow the muffins to cool. Enjoy! Store in an airtight container
Recipe brought to you by Jennifer Still of White Feather Nutrition