Last Friday after a long walk in the park, I arrived home to a lovely package on my porch. The package was to me from Bob’s Red Mill-)) I received the coconut flour, dried blueberries and hemp seeds. I started thinking of recipes immediately. What to make? Cookies, pancakes, cake… I decided to bake banana muffins using all three ingredients. The following muffin recipe is both delicious and easy to make and are ideal to be served as breakfast or healthy snack. Thank you very much, I am very pleased with the quality of the products!
Coconut Flour is a delicious, healthy alternative to wheat and other grain flours. It is very high in fiber, low in digestible carbohydrates, a good source of protein and gluten free. It lends baked goods an incomparably rich texture and a unique, natural sweetness.
Dried Blueberries have no sugar or additives of any kind, just the wonderful concentrated natural flavor of blueberries. They’re simply sweet and plump blueberries that are great for snacking or right out of the bag. They are a great addition to muffins, pancakes, waffles, quick breads, cereal, snacks, or cookies.
Hulled Hemp Seeds is high in Omega-3 and Omega-6 essential fatty acids and an excellent source of protein- containing all of the essential amino acids.
- 4 large eggs room temperature (I used organic, free-range eggs)
- 2 Tbsp melted coconut oil (or melted butter)
- 2 mashed ripe bananas
- 1 tsp honey
- 1 tsp lemon extract
- 1/4 teaspoon sea salt
- 1/2 cup organic coconut flour (from Bob’s Red Mill)
- 2 Tbsp almond meal
- 1/4 tsp baking powder
- 1/4 cup dried blueberries (all natural from Bob’s Red Mill)
- 1 Tbsp hulled hemp seeds (from Bob’s Red Mill)
Preheat oven to 375° F.
Thoroughly grease a 6 cup muffin tin with coconut oil or line with paper muffin liners.
Melt coconut oil. Make sure the other ingredients are at room temperature. Wisk the eggs, bananas, coconut oil, honey and lemon extract together. Add the coconut flour, almond flour, baking powder, and whisk together until smooth.
Fold in dried blueberries. Pour into muffin cups. Sprinkle with hemp seeds.
Bake at 375° F for 20 minutes or until a toothpick inserted in a muffin comes out clean. Pop muffins onto a wire rack to cool, then store in a container and refrigerate. Flavor is best one day after baking.