Prior to these muffins, bananas would never find their way into my nourishment. I never cared much for their flavor and texture: too bland, an off-putting “sweetness.” As the inner Lara-Jean Song in me awakens, I let whatever is in the cupboard, pantry, fridge dictate what sweet I will create that day.
A few weeks ago I truly wanted to put these fresh blueberries for good use but was lacking a jumping point. After overlooking several banana-blueberry xyz recipes I kept lingering on the possibility of indulging the banana in my repertoire. I bit my tongue and thought “what’s the worse that can happen, I’ll hate it and never make it again”
I took the leap and made these blueberry banana muffins, topped with a faux-streusel for extra sweetness and texture. It’s not necessary but adds a caramel-like component. Although these muffins have warming spices like cinnamon and vanilla – the fresh blueberries add that spring/summer flavor, even though it’s still raining outside.
All in all, these muffins have opened my eyes to the subtle beauty of bananas in desserts. They don’t add an overpowering banana flavor thanks to the other ingredients. The addition of banana just creates a delightfully fluffy muffin that can be enjoyed at any time of the day.
Gluten Free Blueberry Banana Muffins (adapted from Detoxinista)
- 1 3/4 cup almond flour
- 1/4. Cup brown rice flour
- 3 eggs
- 1 ripe banana, mashed (about 1/3 cup)
- 3 tablespoons honey or maple syrup
- 1 teaspoon baking powder (see note)
- 1/4 teaspoon pink sea salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon Ceylon cinnamon
- 1 cup fresh blueberries
- ¼ cup coconut sugar
- ¼ cup date syrup but feel free to sub with honey or maple syrup – something liquid.
To make the muffins:
I tend to mix the wet ingredients first so they incorporate and meld their flavor, atleast that’s what I tell myself. So mash your banana, whisk your eggs, add the honey, pink salt, cinnamon and vanilla. Set aside
Mix your dry ingredients: the almond flour and brown rice flour, baking powder.
Add the dry to the wet mixture and whisk until your batter is uniform. Fold in the blueberries. Line your muffin tins with liners or silicone molds.
At this point you can bake the muffins as if for 23-25 minute or you can make the streusel.
Mix together the coconut sugar and date syrup 9or liquid sweetener, drizzle this on the tops of the muffins in a zig zag pattern or how ever you’d like. Proceed by moving the muffins to the oven and bake for 23-25 minutes.