Grain Free Blueberry Banana Muffins
Blueberry muffins are a classic. My grandma was the keeper of the best recipe, of course. She made hers from scratch with buttermilk and wild blueberries picked in peak season along the summer cabin lakeshore. Some of my favorite memories include early morning canoe trips to harvest the ripest berries, then coming back with baskets overflowing. We'd eat the blueberries outright and then whip them up into everything from pies to pancakes to muffins.
Almost every ingredient in today's recipe has been modified in some way for optimum nutrient density, minus the blueberries themselves, but the essence of grandma's love runs strong as ever with each bite. Every cook flavors their recipes with their own memories and energy, so even if you follow this recipe exactly, it's going to taste in some way like you. As we tune into our cultural food history, making dishes inspired by our elders gives us an opportunity to tap into their wisdom.
A wise teacher recently said that cooks are the keepers of culture. When we pass recipes down from generation to generation, we are reminding our bodies and souls where we came from. And we get to share that history with everyone who tastes our food.
Who or what are you remembering as you make these sweetly delicious muffins?
grain free blueberry banana muffins
YIELD: 12 muffins
PREP: 10 min
COOK: 20-25 min
READY IN: 35 min
These chewy blueberry banana muffins are made extra delicious with warming spices, sweet blueberries and crunchy walnuts. You'd never know they are grain free!
- 4 eggs
- 1 mashed banana
- 1/4 cup coconut oil, melted
- 1/2 coconut flour
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 Tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp sea salt
- 1/4 cup maple syrup
- 1/2 cup walnuts, chopped
- 1/2 cup fresh organic blueberries
- Preheat oven to 350 degrees F.
- In a medium bowl, mash the banana, then whisk together with eggs, coconut oil, vanilla and maple syrup.
- Sift together coconut flour, baking soda, spices and salt, then fold into liquid ingredients until fully combined.
- Gently fold in chopped walnuts and blueberries.
- Let batter sit for 5 minutes, then use a 1/4 cup measure to scoop into lightly oiled muffin cups.
- Bake for 20-25 minutes until lightly browned around the edges and bounce back when gently touched.
- Serve warm with honey, jam or butter, or let cool on wire racks and store in a glass container for 2-3 days.