Cozy Sunday mornings are made for baking something warm and snuggly, like Blueberry Banana Power Muffins. They’re also great for weekly meal prepping!
After waking up to cold, wintry conditions this past weekend, I immediately felt like baking. Whether cooking or baking, being in the kitchen feels like therapy for me.
Chopping, stirring, taste-testing, adjusting and making healthier swaps for things like oil, etc. feels therapeutic and relaxing. Call me weird, but I love to experiment and see what ingredients work best together and how the recipe turns out in the end. I try not to take myself too seriously and never follow another recipe to a T (unless I’m creating blog recipes) because it’s more fun to add your own personal touch with a little extra love. Sometimes recipes don’t work out, or they do but they look a little meh. Other times they turn out perfectly and make the taste buds dance!
Most days, I like making food for Terry – he’s the ultimate food critic (such a foodie!), which can be a good thing or bad thing, depending on the day and my mood LOL, but this time, it was a good thing as he loved these little bites of heaven.
Don’t let your eyes fool you; these cute little things are far from the blueberry muffins you find at the corner coffee shop, with loads of white sugar. You know those ones?
No, these muffins are oil-free, refined sugar free and pack in all the goodies like hemp seeds, flax seeds, rolled oats and applesauce instead of oil, with mashed nanners and blueberries as the main stars! Blueberries and bananas do make the best combo for morning goodies.
These are packed with nourishing, wholesome love!
Don’t worry, I’m not asking you to buy fresh blueberries when they’re out of season (hello, winter), so please use frozen blueberries and save some money, but do use fresh lemons as citrus fruits are in season! Yes, these muffins have a slight hint of lemony flavor thrown in, which adds the perfect touch of freshness.
Hemp seeds. I add them to everything. Think of hemp seeds as little nutrition powerhouses packed with plant protein, omega’s and endless minerals. They keep us feeling balanced! I’m always looking for extra superfood goodness and hemp seeds are perfect for that. I like these hemp seeds!
Flax seeds. I often use a “flax egg” in place of eggs when baking. All you do is combine 1 tablespoon ground flax seeds with 2 tablespoons water and set aside for 5 minutes so it turns gooey, like the consistency of an egg. Flax seeds must be ground for superior nutrient absorption. Our bodies don’t break down the seed, but if they’re ground then our bodies know how to use the nutrients and digest them. Flax seeds are also packed with omega’s, fiber and lignans (plant antioxidants). I buy this this flax meal – it’s already ground up for you!
Rolled oats. Adding oats to breakfast goodies will give you strength to power through any day, while helping to stabilize blood sugar levels. They fill you up with high quality whole food fiber and provide balanced plant protein, not to mention their whole grain, heart healthy goodness! I like these these rolled oats.
Feel free to drizzle a little melted almond butter on top…. Oh my YUM!
- 1 tablespoon ground flax seeds
- 2 tablespoons water
- 2 ripe & spotty bananas, mashed
- 1/4 cup pure maple syrup
- 3/4 cup + 2 tablespoons unsweetened almond milk (or any plant milk)
- 1/4 cup plain applesauce
- 4 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 3/4 cup gluten free flour
- 1/2 cup raw coconut sugar
- 1/4 cup hemp seeds
- 1/4 cup rolled gluten-free oats
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/3 cup crushed pecan pieces (or walnuts)
- 1 1/4 cup frozen blueberries
- Preheat oven to 350 degrees F. Line a muffin tin with liners or spray with nonstick spray. (I sprayed the muffin liners too, just to be safe!)
- In a small bowl, mix together ground flax and water. Set aside.
- In a separate medium-sized bowl, mash bananas. Then mix in the rest of the wet ingredients.
- In a separate large bowl, mix together all dry ingredients, except the pecans and blueberries.
- Pour the wet mixture into the dry, adding in the “flax egg” mixture too, and mix until well combined, don’t over mix! Gently fold in the pecans and blueberries.
- Fill each muffin cup about 3/4 of the way full (this recipe makes approximately15 muffins!) I like to add extra blueberries on top, and a sprinkle of oats too.
- Bake for 17-20 minutes, or until a toothpick comes out clean.
- Allow muffins to cool for 10 minutes, then remove from pan. Bake the rest of the muffins.
- Store in refrigerator or freezer.