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.
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.