Live Real. Eat Real.

Banana-Blueberry Muffins

Sorry there was no post yesterday; The Young One and I were attending something called Destination Kent (we’re there again today, as a matter of fact) – a requirement for all incoming Freshmen.  I simply didn’t have time to do anything else.  I probably wouldn’t have anything today if I hadn’t had such a hard time winding down last night.  Talk about information overload.

I have to tell you:  I am exhausted.  Running around a college campus in a pair of shoes you thought were comfortable until you spent 12 hours walking all over creation and back has a way of sapping your energy.  The crappy food didn’t help much either; something that renews my trepidation about what The Young One will eat while he’s there.  Let’s just suffice to say after 3 chocolate croissants, a glass of apple juice and a cup of hot chocolate for breakfast yesterday morning, the sugar crash that happened was of nearly epic proportions.  It was all the kid could do to keep from sliding out of his chair into a snoring heap on the floor during the “welcome” portion of yesterday’s activities.

Afterwards, we had a serious, if brief, discussion about the importance of making better choices for breakfast – especially since he’s not used to such carbage (to say nothing of not being a morning person under the best of circumstances).  Of course, Mom may just have to make sure he has a steady supply of vat-pasteurized, non-homogenized whole milk from a local dairy that grass-feeds their cows and treats like these to keep him full, happy and reasonably healthy.

The Young One is not the only younger member of the family whose diet I keep an eagle eye on, at least in my home.  I always keep fruit in the house for the preschool-age G Man; he doesn’t really get cookies, candy or other sweet treats at Meema and Papa’s house.  But the boy just adores fruit, and he’s especially fond of bananas and blueberries, so I always try to make sure to have some on hand.  On the downside to that, I sometimes have bananas slowly rotting on my counter – after all, there’s only so many bananas a little boy can eat during his weekly visits to the grands, and the rest of us have to really be in the mood to eat a tasty nanner.

It seems to be different if you put the tasty nanner in bread form, for these disappeared quite rapidly (which is why I try not to bake very often).  I whipped these together for our Sunday brunch one day some weeks ago, and since I didn’t want to wait an hour for a loaf of bread to be done, muffins it was.  The addition of the blueberries was rather inspired, if I do say so myself, lending the muffins a light, fruity flavor that was just delicious.

I have a feeling The Young One’s dorm room is going to become quite popular when care package time rolls around.

Banana Blueberry Muffins. Blueberries add a touch of light fruitiness to these gluten-free banana bread muffins.

Click to enlarge the photo

5.0 from 1 reviews
Banana-Blueberry Muffins
 
Serves: 12
Ingredients
  • 2 1/4 cups almond flour
  • 1/2 cup tapioca flour
  • 1/4 cup potato flour
  • 1 heaping teaspoon baking soda
  • 1/2 teaspoon kosher or sea salt
  • 3 large eggs
  • 2 large very ripe bananas
  • 3/4 cup coconut sugar
  • 4 tablespoons melted ghee
  • 1 tablespoon pure vanilla extract
  • 1 cup fresh blueberries
Instructions
  1. Preheat oven to 350 F; generously grease the cups of a 12 serving muffin tin.
  2. Whisk together the flours, baking soda and salt in a large bowl; set aside. In the bowl of a stand mixer (or another large mixing bowl if you’re using a hand mixer), mix the eggs, bananas, sugar, ghee and vanilla on medium speed until well blended. Add the dry ingredients in three additions on low speed, mixing well and scraping down the sides of the bowl after each addition. Gently fold in the blueberries with a spatula.
  3. Divide the batter between the 12 prepared muffin cups and bake for 20 to 25 minutes, or until a knife inserted in the center of a muffin comes out clean.
  4. Place on a wire rack and allow to cool for 10 minutes before turning out the muffins. Allow to cool completely before serving.
  5. Nutrition (per serving): 249 calories, 14.2g total fat, 56.7mg cholesterol, 230.1mg sodium, 264.9mg potassium, 23.9g carbohydrates, 3.4g fiber, 11.7g sugar, 2.2g protein


6 comments

Alex says:

Good golly, I remember my Uni orientation and it was overwhelming enough–and my campus was only two buildings!
I don’t bake very often either, but damn these are tempting! Luckily I have no bananas right now, so I can’t be tempted that far…today… ; )

Banana tip …
I have a similar problem with my boys wanting bananas, but not always eating all that I buy.
Now, I peel them and cut them into thin slices and freeze leftovers.
It makes it easy to use them for smoothies, or other banana related recipes, at a later date.

At least if all the bananas don’t get eaten, the ripe leftover ones can be used in baking! I especially love them in muffins, these sound delicious… I must try them for breakfast sometime :-)

Julie says:

Is there another flour you could sub out for potato? what about garbanzo? Can’t wait to make for my daughter and I!

Jan says:

Actually, if you have an issue with nightshades but don’t mind the occasional, moderate consumption of legumes, garbanzo flour will probably work quite well. You may want to add between 1/8 to 1/4 teaspoon of xantham gum; I’ve found bean flours tend to make baked goods a little on the heavy side, although it may not be too much of an issue when used in such small amounts and combined with other flours.

Julie says:

Great, I will give it a try. Don’t have xanthan gum, so will see how it turns out!

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