More Blueberries, more bananas! In a muffin this time.

There must be something about this day that has me craving blueberries and bananas.  After the breakfast smoothies were devoured, I looked at my bananas and the blueberries that were left and thought – I need to make muffins.

This recipe is very similar to the Banana Chocolate Chip muffin recipe, but with a few added bonuses.  This recipe works wonderfully with gluten free flour as well.  You’ll end up with a nice moist  muffin that can stand up to the gluten free flour.

Preheat your oven to 400F.

In a stand mixer or a big bowl, mash up 3 large ripe bananas, add 1/2 brown sugar, 1 egg replacement (either a flax egg or 2 tablespoons of apple sauce), and 1/3 cup of melted vegan butter or margarine.   Mix together on medium or with a hand mixer on medium as well.

In another bowl, add together 1 1/4 cup of whole wheat flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 2 tablespoons of hemp hearts, 2 teaspoons of flax seeds.  Mix these all together and then slowly add to the wet mixture, mixing as you go.  Once combined add in 1 cup of blueberries.  Fresh or frozen will work.

***For a gluten free version, add 1 1/2 cup of brown rice flour and 1 teaspoon of Xantham gum.  I have also used 1 cup of brown rice flour and 1/2 cup of coconut flour and that combination worked very well.

Fill up greased muffin tins or silicone liners in the tins to about 2/3 full.  Bake for 17-20 minutes.

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Let them cool…if you can wait…. and enjoy for breakfast, snack, or post or pre workout.  These are moist and so full of blueberries that I can’t just eat one.

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