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.
Preheat oven to 350 F/ 177 C. Mix banana flour, gluten free flour, sea salt and baking powder together in a mixing bowl.
In a separate bowl, beat eggs and mix in date syrup, coconut oil, and vanilla extract.
Combine the wet and dry ingredients together until well blended.
If the batter is too thick, slowly thin with whole milk until a consistency like homemade frosting is achieved.
Fill muffin cups about 3/4 full with batter.
Press about 6-7 blueberries into each batter filled cup. Leave a few blueberries poking out of the top.
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.
Keep in an airtight container on the counter for quick and easy snacking. Refrigerate muffins you will not use in 1-2 days.
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.