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    • Recipe:

    Gluten Free, Grain Free Blueberry Banana Muffins Recipe

    Recipe by on Oct 24th, 2011 in ,
    Learn more about this recipe on www.realfoodwholehealth.com.
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    • Gluten Free, Grain Free Blueberry Banana Muffins
  • Prep Time:
  • Cook Time:

    • Recipe Description:

    Instead of being a loaf, this recipe is adapted to be individual muffins so you can save leftovers easily (they freeze very well!) In addition to using all real food ingredients, the muffins are sweetened only with bananas (without added sugar) and are both gluten and grain free.

    Recipe Ingredients:

  • 6 ripe bananas, smashed
  • 1 TBL vanilla extract
  • 4 pastured eggs
  • 4 TBL butter, ghee or coconut oil, melted then cooled slightly
  • Scant ½ tsp unrefined sea salt
  • 2 tsp baking soda (optional)
  • 4 ½ cups blanched almond flour
  • 2 cups blueberries, fresh or frozen

    • Recipe Instructions:

    Preheat oven to 350 F.

    In a large glass bowl, mash bananas well. Add vanilla, eggs and butter (or ghee/coconut oil) and mix. In a separate bowl, mix salt, soda and almond flour. Add dry ingredients to wet a bit at a time, mixing well between additions. Fold in blueberries. Scoop into parchment lined muffin tins (1/4 cup measure or ice cream scoop works well) and bake for 25- 30 minutes, or until tops are golden and a toothpick comes out clean. Cool 5-10 minutes before serving.

    Makes 24 muffins.

    Store covered in the fridge. Great right from the fridge or warmed in the oven, freezes well- thaw slightly and reheat in the oven or toaster oven.

    *GAPS? Omit baking soda if hypochlorhydria is an issue for you.





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