Blueberry Banana Muffins

During this quarantine, baked goods are the drug of choice as made evident by the sold out baking aisle at the grocery store. It’s natural to gravitate towards comfort foods during stressful times like these, but sugar suppresses immune function and increases anxiety, so if you want to protect yourself from infectious diseases it’s one of the worst things to indulge in (along with alcohol and other high glycemic foods).

I developed this recipe for those of you who love to bake like I do but want something clean and low sugar. These muffins are soooo good and satisfying, you won't miss the added sugar and your immune system will thank you. Enjoy!

Ingredients:

• 1 cup Almond Flour

• 1/4 cup Coconut Flour

• 1 tsp Baking Soda

• 1/2 tsp Sea Salt

• 1 tsp Cinnamon

• 1 tbsp Ground Flax Seed

• 1 tbsp Hemp Seeds

• 2 Banana (mashed)

• 2 tbsps Avocado Oil

• 3 Egg (whisked)

• 1/4 cup Monk Fruit Sweetener

• 1 cup Blueberries (fresh or frozen)

• 1 serving Vanilla Protein Powder (I use Kos Organic Plant Protein)

Directions:

1. Preheat oven to 350ºF (177ºC).

2. Combine the dry ingredients in a mixing bowl and mix well. In a separate mixing bowl, mash the bananas with a fork until a creamy consistency forms. Add in the oil, eggs and maple syrup and mix well. Pour the dry ingredients in with the wet ingredients and mix well.

3. Gently fold in your fresh or frozen blueberries with a spatula. Distribute the blueberries evenly throughout the batter, but be careful not to over mix as this will break the berries and cause your muffins to turn purple. (They will still taste just as good but may not look as pretty!)

4. Line a muffin pan with paper baking cups and fill each cup about 3/4 full with batter. Bake in oven for 30-35 minutes. Stick a toothpick in the middle of one muffin and If it comes out clean, the muffins are done. When fully cooked, remove the muffins from the pan and allow to cool before serving or storing. Enjoy!