Print
green banana flour blueberry muffins

Green Banana Flour Blueberry Muffins Recipe

Easy recipe for blueberry banana flour muffins using green banana flour that contains beneficial resistant starch to nourish and strengthen beneficial probiotics in the gut.

Cook Time 20 minutes
Servings 12 muffins
Calories 205 kcal
Author Sarah Pope MGA

Ingredients

Instructions

  1. Preheat oven to 350 F/ 177 C. Mix banana flour, gluten free flour, sea salt and baking powder together in a mixing bowl.

  2. In a separate bowl, beat eggs and mix in date syrup, coconut oil, and vanilla extract.

  3. Combine the wet and dry ingredients together until well blended.

  4. If the batter is too thick, slowly thin with whole milk until a consistency like homemade frosting is achieved.

  5. Fill muffin cups about 3/4 full with batter.

  6. Press about 6-7 blueberries into each batter filled cup. Leave a few blueberries poking out of the top.

  7. Bake at 350 F/ 177 C for 20 minutes. Remove from oven, cool and then enjoy a muffin or two with a generous square of grassfed butter on top.

  8. Keep in an airtight container on the counter for quick and easy snacking. Refrigerate muffins you will not use in 1-2 days.

Recipe Notes

If you wish to make these muffins completely grain free, I would suggest this recipe for grain free blueberry muffins.  

Maple syrup may be used instead of date syrup if desired.

Nutrition Facts
Green Banana Flour Blueberry Muffins Recipe
Amount Per Serving (1 muffin)
Calories 205 Calories from Fat 99
% Daily Value*
Fat 11g17%
Cholesterol 55mg18%
Sodium 31mg1%
Potassium 224mg6%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 6g7%
Protein 4g8%
Vitamin A 100IU2%
Vitamin C 3.3mg4%
Calcium 20mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.