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Berry Banana Muffins

This recipe evolved from a banana muffin that I used to make almost every week for five years! Though it was a favorite with my kids and many of their friends, it was time for a change...
The fruit in this muffin provide a natural sweetness and moistness that is sure to please, and the almond flour (a healthy fat) will help keep you feeling full for longer than a wheat-based muffin. Great for a quick breakfast, snack, or packed in a lunchbox - hope you like it!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Ingredients Method

Ingredients
  

Dry Ingredients:
  • 3 cups almond flour (300g)
  • 1/2 tsp sea salt
  • 1/2 tsp baking powder
  • 1 tsp baking soda
Wet Ingredients:
  • 2 bananas
  • 2 eggs (organic and pasture raised if possible)
  • 1/4 cup coconut oil, melted (60ml)
  • 2 Tbsp honey
  • 1 tsp vanilla extract
  • 1 cup berries (blueberries, raspberries, strawberries, combination; if using strawberries, cut them into blueberry-sized pieces) (150g)

Method
 

  1. Preheat oven to 180C/350F.
  2. Line muffin tin with parchment paper liners.
  3. In medium bowl, combine dry ingredients and set aside.
  4. In large bowl, smash bananas, then add rest of wet ingredients except for berries and combine.
  5. Mix dry ingredients into wet, then fold in the berries.
  6. Spoon into muffin tin; top with additional berries if desired.
  7. Bake for approximately 20 minutes until muffin tops spring back when touched.
  8. Cool on a baking rack (maybe sample one while still warm - delicious!)
  9. Store in fridge in air-tight container.