Sometimes the best medicine for a busy work week is a low key weekend with your best friend. Unfortunately this weekend my trip to Chicago was cancelled and I was pretty bummed that I wouldn’t be spending the weekend with my best lady friend. So instead, J and I spent the weekend finishing some project around the apartment and cooking up lots of yummy recipes. So although I didn’t get to do all of the fun things we had planned for a fun fall weekend in Chicago, I guess it wasn’t a complete wash.
Since I am currently taking the Whole Life Challenge, baking has been (for lack of a better word) a challenge. Abstaining from all forms of sweeteners for two months means no natural sweeteners either. I’m looking at you honey and maple syrup. So instead of giving up on my backed goods, I decided to use mashed bananas, and a banana bread base for my famous blueberry muffins. I hope you like them!
- 3 ripe mashed bananas
- 8 tbsp grass-fed butter, softened
- 1 tbsp vanilla
- 3 eggs
- 2½ cups almond flour
- 1 tsp baking soda
- 1 tbsp ground cinnamon
- ¼ tsp sea salt
- ½ tsp nutmeg
- ½ cup blueberries
- Preheat oven to 350 degrees
- Line a muffin tray with liners or grease well with coconut oil
- In a large bowl mash bananas
- Mix in the eggs, butter and vanilla until well combined
- Add in almond flour, cinnamon, nutmeg, baking soda and salt, mix well
- Fold in the blueberries
- Fill muffin tin ⅔ full
- Bake for 15 minutes, or until golden brown