Blueberry muffins for happy arteries

I used to think I loved those regular muffins you find at most local coffee shops. But man, once I started researching how to eat for optimal health, I realised they were causing my body to consistently gain weight and be hormonally out of whack.

A few years ago I began to explore what was possible when baking using superfoods and incredibly heart-healthy ingredients.  It’s not muffins (as an art-form) that are bad, just a few of their ingredients. Suddenly a whole new world opened, and my baking was baaaack.

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These blueberry banana muffins are so, so much yummier that the bog-standard muffin. Jam packed with nutrients and flavour, they leave you feeling energised for hours. I love their portability, healthy snack-ability and overall moreishness. And I especially adore that they only take 10 minutes of hands-on time to whip up. Each one contains a whole 1/3 of a banana and plenty of almonds and other healthy fats that encourage weight loss along with high energy levels.

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It’s time to put that giant puffy white hat back on your head and start throwing flour (almond of course) around your kitchen again!

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Blueberry muffins for happy arteries

I used to think I loved those regular muffins you find at most local coffee shops. But man, once I started researching how to eat for optimal health, I realised they were causing my body to consistently gain weight and be hormonally out of whack.
Course Breakfast, Dessert
Cuisine Dairy Free, Gluten Free, Nutrient Rich, Refined Sugar Free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Author Laura Livesey

Ingredients

Dry

  • 3 cups oats
  • 1 cup almonds
  • 1 Tbsp cinnamon
  • 1 Tbsp baking powder
  • 1 tsp baking soda


Wet

  • 4 large ripe bananas
  • 4 pitted medjool dates
  • Zest and fruit of 1 small lemon
  • 2 eggs yes, eggs are fine
  • 2 Tbsp coconut oil
  • ½ Tbsp apple cider vinegar
  • 1 tsp vanilla extract optional


  • 1.5 cups roughly 1 punnet of blueberries

Instructions

  1. Preheat oven to 180C (350 F)
  2. Line your muffin tin with “easy-release” muffin tin liners (the "if you care" brand ones are amazing).
  3. Get out your blender, and throw the first 5 dry ingredients in. Blend until you have flour-like consistency. Pour dry mixture into a bowl.
  4. Into the same blender, add the next 7 wet ingredients in and blend until smooth. Pour the wet ingredients over the dry ones , and mix as little as possible until just combined
  5. Fold the blueberries gently into the mixture
  6. Add muffin batter to your muffin tin liners. Really mound up the batter in each muffin cup (they won't rise much)
  7. Put muffins in oven to bake until they are golden brown
  8. When baked, let them rest on a cooling rack for a few minutes before you devour them!

 

blueberrybanana-muffins6-1024x684-min-min Enjoy these with either some heart healthy fats like coconut butter spread on top, or you can add some fresh fruit puree (I enjoy whizzing up mango and passionfruit together to create a lovely fruit spread.)

Don’t forget to throw a couple of these into your bag to enjoy during your coffee break at work, or take them along to meet a friend at the local coffee shop. I bring these with me all the time. They’re such an enjoyable, portable, healthy snack.

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