Use those Overly Ripe Bananas ~ Gluten Free Banana Blueberry Muffins {Recipe}

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In my home, I can never predict when we will eat bananas. Half of the time, I buy a bunch and they are gone within two days. Other times, I buy a bunch and they sit there for over a week, getting nice and black. I don’t like throwing away food, so I try to turn the ripe bananas into a baked good.

 

This week I created a Banana Blueberry Muffin…although I will have to say, it tastes nothing like a muffin because there is more banana in it than anything else! I used 5 bananas in this recipe, so the muffins were not really dry. They stayed together but the inside was super moist.

 

This recipe is adapted from a recipe I found on Pinterest. If you want your muffins to truly be muffins, then follow this recipe. If you have a lot of bananas to use, and want more of a creamy inside, follow mine!

 

Banana Blueberry Muffin Recipe

 

Ingredients

5 overly ripe bananas
1/4 cup organic cane sugar
1 egg
1 tablespoon melted coconut oil
1 teaspoon vanilla
1 1/2 cup almond meal (I used the almond meal left over from my homemade almond milk)
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup frozen organic blueberries

 

Add extras:

I included 1 tablespoon flax meal and 2 teaspoons of hemp hearts

Add whatever healthy ingredient you want!

 

Directions

Mash the bananas.

Add everything else besides the blueberries and mix.

Fold in the blueberries.

Spray/Grease muffin tin.

Equally divide batter into the 12 cups.

Bake for 25-27 minutes at 350.

 

Enjoy!

 

About Brittney Minor

Brittney is the owner/author of Brittleby's Corner. As a mom to 2 kids, she knows the importance of living a simple, healthy, and natural lifestyle. Brittney actively searches for greener ways to live and shares them with her readers.

Comments

  1. Barb
    Twitter:
    says:

    I, um, have some bananas. Some very ripe bananas. Yes, I’m making these for Friday morning breakfast. :)

    I’d love for you to share your recipe at my Motivation Monday linky!
    Barb recently posted..simple fall/winter outdoor display using burlap, twine and clearance shrubsMy Profile

  2. Brandi Dawn says:

    This is a great recipe! All good, clean, yummy ingredients. Thank you for sharing.

  3. Sarah Greene says:

    WOW, I love this recipe. So easy and yummy. Will definitely try to make it for the family this weekend. Thanks, Brittney.

  4. Linda Bradshaw says:

    These sound good. I would love to try them.

    Reply

Trackbacks

  1. […] Do you need a use for those overly ripe bananas? Brittney of Brittleby’s Corner has a great recipe for Gluten Free Banana Blueberry Muffins! […]

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