Want a treat without sugar? Try these yummy Banana Blueberry Muffins. There is no sugar, oil, or white flour in these. They are made up of just whole plants. I found the original recipe on the Forks Over Knives website, then tweaked it to make it quicker and easier to make.
You can find the original recipe by Chef AJ here. They call it ‘Just Banana Muffins’.
Banana Blueberry Muffin Recipe
Put the following in a food processor with an S-Blade and process until creamy
- 4 Ripe Bananas
- 1 large or 2 small seeded apples, skin on
- 1 TB Apple Cider Vinegar
- 1/2 TB Ground Cinnamon
- ½ TB alcohol-free vanilla extract
While the food processor is running, put the following in a high power blender, like VitaMix and process to four consistency.
- 1 TB Flax Seeds
- 2 TB Chia Seeds
- 2 Cups Rolled Oats – (Can also use rice instead or 50/50)
Then, pour the flour into the food processor and add 1 TB Baking Soda. Lightly Pulse.
- 1 TB Baking Powder (I use Bob’s Red Mill Pure Baking Soda)
Put all the dry ingredients into a large bowl. Mix in the wet ingredients. Then, gentle stir in the blueberries.
- 1 1/2 Cup Frozen Blueberries
Spoon the mixture into a silicon muffin pan and bake at 350º F for 25 minutes or until done. This recipes make a little more than 12 muffins, so I put the extra in a silicon bread pan. After cooking, check to see if they are firm to the touch. Remove and let them cool. Then ENJOY!
These are estimates because I rarely measure ingredients when I’m cooking. If there are a LOT of ripe bananas, then I just add more oats and have ended up filling the 2nd pan with ‘banana blueberry bread’.