These beautiful muffins are perfect for school lunch boxes as they are nut-free. They’re also incredibly nutritious made with natural wholefoods. You wouldn’t even notice they don’t contain any flour, dairy, grains or sugar. Also perfect for anyone following a paleo lifestyle.
Ingredients 2 ripe bananas, mashed
1 teaspoon vanilla extract
1/3 cup coconut oil (or ghee), melted
1 tablespoon maple syrup (optional)
1/3 cup coconut flour
2 tablespoons of chia seeds
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/3 cup of frozen organic blueberries
Preheat oven to 350° and grease/line a 12 cup muffin tin.
In a blender add the bananas, oil, maple syrup, eggs, vanilla and chia until a smooth consistency. It’s also fine to do this by hand.
If using a blender add the remaining dry ingredients and mix until well combined. Otherwise place the dry ingredients into a bowl, mix and add the wet ingredients and mix well until you have a smooth batter.
Stir in the blueberries at the end.
Spoon the batter evenly into the muffin cups.
Decorate with a sliced banana and chia seeds.
Bake for 20 – 25 minutes until a toothpick inserted in the center of a muffin comes out clean (unless it hits a blueberry).
Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Stays fresh in the fridge for 3 days and also freezes well.