Paleo Blueberry Banana Muffins

Muffins. There can never be enough muffin recipes in the world. And I’m about to throw one more stellar recipe into the mix.

I’m not sure if you guys know this, but in my house, muffins are kind of a big deal. It might sound silly, but we are a foodie family and muffins rank in the top 5 of our favorite things to chow down on.

Muffins are this lovely, compact food that can morph into basically whatever you want them to be. They can be breakfast. They can be a snack. They can be a peanut butter and jelly sandwich (really, its a thing). The possible ways and times to eat muffins are endless and my family deeply embraces this challenge. 

Among the endless creative, interesting, and sometimes even a bit bizarre muffin recipes out there, the classics always shine through. Blueberry muffins. Nothing will ever outshine the blueberry muffin. 

Okay, in the interest of full disclosure, creating this grain-free blueberry banana muffin recipe was more like a challenge I refused to lose. Coconut flour and I have not gotten along in most kitchen endeavors. My coconut flour creations either fell flat (literally), came out too dry, then too moist, or just fell apart. I refused to be defeated by some fluffy flour and continued to create until this recipe was born. Coconut flour-7 Me-1.  At least my “1” is a strong muffin recipe. 

Making a simple, traditional blueberry muffin recipe for you guys just wouldn’t do. I had to put some sort of twist on this traditional recipe to make it pop up in google searches. So paleo blueberry muffins it is! These muffins are extra special because they have no (zip, zero, zilch, nada) added sugar. They are entirely sweetened with bananas. I know! Awesome. If you eat bananas on the regular (and I highly encourage it), you know that the riper the banana the sweeter it is.  So, for best results, use the ripest bananas possible in this recipe.

Makes 12 muffins

Ingredients:

2 very ripe bananas (again, the riper the better)

2 Tablespoons coconut oil, melted

4 eggs, separated

1 1/2 teaspoons apple cider vinegar

1/4 cup non-dairy milk

1 Tablespoon pure vanilla extract

1 teaspoon baking soda

2/3 cup coconut flour

1/2 teaspoon sea salt

1 cup blueberries (fresh or frozen, I’ve used both)

Directions:

1. Preheat your oven to 350 degrees F and line a muffin tin with liners.

2. In a food processor, combine bananas, coconut oil, egg yolks, apple cider vinegar, milk, and vanilla. Run until mixture is smooth and well combined.

3. Add coconut flour, baking soda, and sea salt to the food processor and pulse until well incorporated. Set mixture aside. 

4. Using an electric mixer with whisk attachment,  whip egg whites in a separate bowl until stiff.  

5. Add coconut flour mixture to  to bowl with egg whites and fold the ingredients together. Do this quickly, as the apple cider vinegar will “deflate” whipped eggs whites. Then fold in blueberries. 

6. Using a 1/4 measuring cup, portion batter into lined muffin tin. Bake 20-25 minutes or until a toothpick inserted into the center comes out clean.

7. Cool completely (about an hour or two) before enjoying. Store in fridge in an air tight container for up to a week or in freezer for a month.

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