Designing in Life: Blueberry-Banana Muffins

These are pretty darn good!

I decided to try to make some muffins with almond flour and spelt flour. This makes them very low gluten, but not gluten-free, and gives them just a little more "heft" than just almond flour. There is very little sweetener in them. The riper the bananas, the sweeter the muffin. In the end, I decided to add about 1/4 Cup of agave, because my bananas weren't as ripe as I wanted them to be.

Recipe

2 cups blanched almond flour or 3 cups and eliminate the spelt for gluten-free)
1 cup spelt flour (whole or white)
1/4 teaspoon sea salt
1 1/2 teaspoons baking soda
2 tablespoons grapeseed oil
3 large eggs
2 cups (4-5) mashed very ripe bananas
1/4 cup agave nectar
1 cup frozen or fresh blueberries

Preheat the oven 350 degrees.

In a large bowl, combine the almond/spelt flour, salt, and baking soda. In a medium bowl, whisk together the grapeseed oil, agave and eggs. Stir the wet ingredients into the flour mixture until thoroughly combined. Stir the mashed bananas into the batter, then fold in the blueberries. Spoon the batter into the prepared muffin cups.

Bake for 25 to 35 minutes (depending on the size of your muggin tin), until the muffins tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for about 15 minutes before removing from pan.

Note: I think you can vary the fruit in this recipe. Strawberries might be too wet, but I think that blueberry-rhubarb might be good, and raspberries might just be fine also.

This is something to try when berry season is here. I don't know about you, but I sure wish it would hurry up!