Banana blueberry muffins

I have to admit that banana blueberry muffins were not my first plan for this week recipe which is right after my carob zucchini bread.

My first plan for this week recipe was a savory one but it was a complete failure. As someone who never gives up, I know that this recipe will be published some time in the future but I guess for once, I will have to say that it is not an easy recipe, unlike all my other ones.

Anyway, as the clock was ticking, I had to come up with another idea very quickly. Then I saw that someone was looking for a blueberry muffins recipe without gelatin eggs. Blueberry season has started and gelatin eggs free pastry recipes are my specialty! I had found my idea!

As you might have noticed already, I never use gelatin eggs in my pastries. Probably because in France, gelatin is used for savory recipes like pâté or someting that we call terrine. So I guess my French brain just refuses to put that in a pastry. lol!

Moreover, blueberry muffins are absolutely not French. Although, unlike zucchini bread, I have tasted some in the past, before creating this recipe, this is not a staple here in France. So what I’m trying to say is that it is very intimidating for me to create recipes that I’m way less familiar with than most of my readers.

Again with culture differences! This is, at the same time very interesting and very challenging!

So here is a recipe of an American dessert created by a French girl.

Banana blueberry muffins

4 from 4 votes
Recipe by gohealthywithbea.com – http://www.gohealthywithbea.com Course: Breakfast, DessertCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • 1 cup (240 g) mashed ripe banana (about 2.5 medium bananas)

  • 1 cup + 1/3 cup (150 g) tigernut flour

  • 1/4 cup + 1 Tbsp (50 g) arrowroot (or tapioca starch)*

  • 2 Tbsp maple syrup (see notes below about quantity)

  • 1/4 cup (60 ml) extra virgin olive oil (or coconut oil)

  • 1+1/4 cups (180 g) fresh blueberries

  • 1 Tbsp lemon juice (or apple cider vinegar)

  • 1 tsp baking soda

Instructions

  • Preheat oven to 360° F (180° C)
  • Peel the bananas, put them in a large bowl and mash them with a fork. Add the maple syrup, oil and lemon juice (or ACV) and mix until well combined. You can also use a blender to make sure you get a very homogenous mix.
  • In a separate bowl, combine all the dry ingredients (flour, arrow root and baking soda). Stir.
  • Add the wet ingredients to the dry ingredients and mix with a spoon until well combined. Add the blueberries and stir again.
  • Line or lightly oil a muffin pan. Fill each muffin cup with batter, you should get about 6-8 muffins depending on your pan.
  • Bake for about 20 minutes. To make sure that they are cooked, insert a thin bladed knife into the centre of the banana bread, the knife should come out clean. And voilà!
    Bon appétit !

Notes

  • If you are not on AIP nor Paleo diets you can use potato starch or corn starch instead of arrowroot.
  • If you want to omit the maple syrup you can replace it with the same amount of oil or water.

Did you make this recipe?

Tag @gohealthywithbea on Instagram and hashtag it #gohealthywithbea

Like this recipe?

Like us on Facebook

Advertisements

One Comment

  1. oh yeah, also no gelatin for me! Many thanks for these recipes, can’t wait to try it, I’ll come back and edit (or add one) when I do!

LEAVE A COMMENT

This site uses Akismet to reduce spam. Learn how your comment data is processed.