Banana Blueberry Muffins (Grain-Free, Vegan, Paleo)

Have 3-4 overripe bananas you don't want to go to waste?

Enjoy my grain-free recipe that uses bananas and birch xylitol for sweetness, walnuts for fat, nut & root flours in place of grain-based flour & ground flax seeds instead of eggs.

If you don't have fresh blueberries, simply omit the berries and make banana muffins.

Blender Ingredients:

3-4 Bananas, Ripe, peeled*

3/4 cup Walnuts, Raw, Softened/Soaked*

1/4 cup Water, Filtered

2 TB Apple Cider Vinegar*

2 TB Flax Seed, Ground*

Mixing-Bowl Ingredients:

1 cup Almond Flour*

1/2 cup Birch Xylitol

1/2 cup Coconut Flour*

1/2 cup Arrowroot Flour*

1 TB Chia Seeds*

1.5 tsp Baking Soda

1/2 + 1/8 tsp Salt

Optional Ingredients:

1 - 1.5 cups Blueberries, Fresh* to fold-into batter

Additional chia seeds to sprinkle on top of muffin batter before baking

Note: *Organic

Instructions:

1) Soak walnuts in hot, filtered water for ~ 10 min or as long as it takes for you to measure out the mixing-bowl ingredients.

2) Drain the water from the soaked walnuts and once cooled, water a plant. :)

3) Using a high-powered blender such as a VitaMix, blend all blender ingredients on-high until smooth batter consistency

4) Add blended ingredients to the mixing-bowl of dry ingredients and mix with a spatula to form batter.

5) Fold-in fresh blueberries if desired. I don't recommend frozen or canned blueberries because the berries will "bleed" into the batter making the entire muffin look blue/black. Also, frozen or canned berries don't hold their structure well and will negatively impact the structure of the muffins.

6) Place parchment muffin cups in a muffin pan and fill each cup with ~ 1/3 cup of batter

7) Bake on center or lower-center rack at 350 F for about 30-35 minutes.

8) Allow muffins to cool & then freeze leftovers so you have healthy, on-the-go muffins available in your freezer.

Yield: ~ 11 muffins