Basic Blueberry Banana Muffins

I made gluten free and “7 approved” blueberry banana bread muffins! And they were not half bad. Okay, they were amazing…. especially since I am stuck with these 7 foods (chicken/eggs, turkey, oats, blueberries, bananas, peas, lettuce).  I had to get creative to come up with a new way to eat this stuff. And since coconut oil, salt and pepper are approved as well, I decided to try making muffins out of:

• oat flour (I blended up some gluten free oats from Trader Joes)
• bananas
• eggs
• blueberries
• salt
• coconut oil
• oh and I also used baking powder/soda (I figured since Jen Hatmaker-author of 7, ate wheat bread that baking powder/soda were okay and not cheating… can I get an amen?!)

They turned out divine! My daughter even enjoyed them as a replacement for cupcakes at our church’s Fall Fun Day.

This recipe makes about 24 muffins.

Here are the ingredient measurements. I will include some optional add-ins if you would like to make your muffins even better.  But I was working with my 7 foods so I didn’t use any spices or nuts.

• 2 1/2 cups oat flour (packed in tight- I made my own oat flour by blending gluten free oatmeal. It’s less fine than other flour so I made sure to pack it in my measuring cup)
• 2 cups of mashed overripe bananas (about 4-5 bananas)
• 2 (preferably farm fresh) eggs
• 2 heaping cups of blueberries (preferably organic- can be fresh or frozen)
• 1/2 tsp sea salt. We buy our Redmonds Real Sea Salt from Thrive Market.
• 1 TBS coconut oil plus some for greasing
• 1/2 tsp baking powder (preferably aluminum free. I make my own: see notes below. **)
• 1/2 tsp baking soda
• optional but I didn’t use (1 tsp vanilla extract-no corn syrup added)
• optional but I didn’t use (1 TBS cinnamon)
• optional but I didn’t use (1 tsp nutmeg)
• optional but I didn’t use (dash of cloves)
• optional but I didn’t use (walnuts-oh how I miss walnuts)

Directions:

1. Preheat your oven to 350 degrees. Then either grease your muffin pans with coconut oil or put muffin liners down.

2. Mix all your dry ingredients in a medium size bowl (oat flour, salt, baking powder, baking soda and salt). I make my oat flour ahead of time in my food processor (you could also use a blender).

3. Mash the ripe bananas. I LOVE my Cuisinart Hand Blender which quickly mashes my bananas into a very smooth and frothy consistency.

4. Beat your eggs in a large bowl then add all the wet ingredients (bananas and melted coconut oil) and mix.

5. Add the dry ingredients to the wet ingredient bowl and mix thoroughly.

6. Mix in your blueberries.

7. Scoop your batter into the muffin pan (lined or greased).

8. Place in the oven and cook for 18-25 min.

9. Enjoy!

Store them in the fridge after they have cooled.

Tip: if you would like them warmed up again, place them in the toaster oven to reheat. For optional added deliciousness brush a little coconut oil on top and sprinkle some pink Himalayan (or sea) salt to the top before toasting. So good!

Egg free version: If you don’t eat eggs you can substitute the eggs for another banana (this would be a lot of banana but they still turn out great).

Here is my daughter enjoying her blueberry muffins with a fork. 🙂

My daughter also requested “strawberry muffins” one time so I made half with chopped up (in my food processor) frozen strawberries. She said they were amazing and she couldn’t believe I made something that good. I couldn’t try them since I am still on my “7 fast” and can’t eat strawberries at the moment, so I can’t vouch for how great they really were but she loved them. 🙂

Here they are (strawberry muffins).

I can however, vouch for the blueberry.

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**I make my own baking powder and it’s super easy. Just mix 2 parts cream of tartar to 1 part baking soda (for example 2 TBS cream of tartar with 1 TBS baking soda). I usually make a cup of it and store for later.