GF | Protein Filled Banana Blueberry Muffins – Great To Take Traveling

I really enjoy these little healthy muffins to keep in the house to munch on when you want a snack or I also love to make them before I travel and take some on the plane with me so I don’t have to eat terrible airport or airplane food.

Ingredients

  • 1 cup organic freshly grinned or homemade almond butter (unsalted)
  • 1 1/2 cup mashed very ripe bananas (about 3 bananas)
  • 1/2 cup organic pumpkin puree 
  • 2 whole organic eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine Celtic salt or sea salt
  • 1 tablespoon organic Pumpkin Pie Spice
  • 1 1/2 teaspoons of organic alcohol-free vanilla extract
  • 1 teaspoon organic cinnamon
  • 2 tablespoons honey, organic agave, or maple syrup
  • 1 cup small firm fresh or frozen blueberries 

**optional** For crumble topping:

  • Organic banana chips (homemade or store-bought). Very chopped
  • 1/3 cup very chopped walnuts
  • 1/3 cup very chopped pecans 
  • 1 1/2 teaspoons organic alcohol-free vanilla extract
  • 1/2 tablespoon organic coconut oil (melted) or Argon oil 
  • 1 Teaspoon organic pumpkin pie spice
  • 1 tablespoon organic agave, honey or maple syrup 

Instructions:

  1. Preheat your oven to 350ºF
  2. In a medium bowl, combine all of the ingredients and mix until a smooth batter is formed.
  3. Add in blueberries and fold in. 
  4. Pour mixture into a nonstick muffin tin lined with cupcake holders (if you do not have these, make sure to coat your tin in oil or any other non-stick natural ingredient.
  5. Add crumble on top of each muffin
  6. Bake for 30 to 40 minutes. Use the old toothpick trick! It is easy to check a cake or bread for doneness by using the toothpick test. Just stick a toothpick into the center of your banana bread and if there is wet batter still on the toothpick, it needs more time in the oven. If it comes out clean, your cake is done!
  7. Let cool in the pan – then remove & enjoy!

Banana and Blueberry Muffins

Shayna Taylor

Ingredients
  

  • 1 cup organic freshly grinned or homemade almond butter unsalted
  • 1 1/2 cup mashed very ripe bananas about 3 bananas
  • 1/2 cup organic pumpkin puree
  • 2 whole organic eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine Celtic salt or sea salt
  • 1 tablespoon organic Pumpkin Pie Spice
  • 1 1/2 teaspoons of organic alcohol-free vanilla extract
  • 1 teaspoon organic cinnamon
  • Optional* 2 tablespoons organic agave or maple syrup
  • 1 cup small firm fresh or frozen blueberries

Instructions
 

  • Preheat your oven to 350ºF
  • In a medium bowl, combine all of the ingredients and mix until a smooth batter is formed
  • Add in blueberries and mix in
  • Pour mixture into a nonstick muffin tin lined with cupcake holders (if you do not have these, make sure to coat your tin with coconut oil or any other non-stick natural ingredient.
  • Add crumble on top of each muffin
  • Bake for 30 to 40 minutes. Use the old toothpick trick! It is easy to check a cake or bread for doneness by using the toothpick test. Just stick a toothpick into the center of your banana bread and if there is wet batter still on the toothpick, it needs more time in the oven. If it comes out clean, your cake is done!
  • Let cool in the pan- then remove & enjoy!
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2 Comments
  • Lori A Ellison
    May 22, 2018

    This looks and sounds really good! What if you have a nut allergy? do you have a substitution suggestion?

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