Two posts in one week! I’ve had a realization that I was holding back on blog posts because I was putting pressure on myself to only write about yoga topics. And if it wasn’t about yoga, then it should be something really profound. But the truth is, there’s a lot more to my life than yoga (thank goodness!).
I hope to start sharing more frequently about all different things — thoughts, things that help me or that I enjoy, and of course, yoga! As I explained in yesterday’s post, I love reading, and I really love reading blog posts about life, food, fitness and everything in between. I plan to share more life stuff soon.
With that, I’m excited to share my recipe for Healthy Banana Blueberry Muffins. This was my first time ever making my own recipe and I was so happily surprised when they turned out well. My boyfriend taste tested and remarked how fluffy they were. And who doesn’t love a fluffy cloud of muffiny goodness?
Healthy Blueberry Banana Muffins
- 2 cups gluten free flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/8 tsp nutmeg
- 1/2 cup softened butter (I love Vital Farms butter)
- 1/2 cup monk fruit sweetener (could sub other granulated sweetener)
- 2 room temperature eggs
- 3/4 cup coconut/almond milk (could sub dairy milk)
- 2/3 cup blueberries
- 2 small ripe mashed bananas
Directions
- Preheat oven to 375 degrees F.
- Spray muffin tins with any oil spray or line with muffin liners.
- Mix flour, baking powder, salt and nutmeg in a medium sized bowl. Set aside.
- Combine butter and monk fruit sweetener in a large bowl. Beat in eggs, vanilla and almond milk.
- Add flour mixture to the wet ingredient bowl and stir to combine.
- Fold in mashed banana and blueberries.
- Fill muffin tins 3/4 way full.
- Place in oven and bake for 30 minutes. Use a toothpick/fork to make sure it comes out clean and the muffins are baked through.
- Remove to cool and enjoy!
Let me know if you make these! They are light and yummy! Perfect spring treat 🙂
