Banana Blueberry Muffins

Here's a recipe that was passed on to me from Nick Robles at Crossfit Kinnick.  They are about 1 block and delicious!  I omitted the vanilla to be WLC compliant.  I threw all of the ingredients into our Vitamix and just poured the mix into the cupcake liners.  

Banana Blueberry Muffins

2 normal sized ripe bananas (about 1 cup)

2 teaspoons vanilla extract

5 eggs

1/4 cup of unsweetened applesauce

1/2 cup coconut flour

1 scoop vanilla protein powder 

1 teaspoon ground cinnamon

1/2 teaspoon sea salt

1/4 teaspoon baking soda

2 Tablespoons coconut oil, melted

1/2 cup blueberries (frozen)

Instructions:

Preheat oven to 350 degrees.  Line a 12-cup muffin pan with paper liners or grease with coconut oil.

Add to a medium bowl the bananas, vanilla extract, applesauce, and eggs and using a hand mixer mix the ingredients together—I use a hand held blender to really chop up the bananas. 

In a small bowl whisk together dry ingredients (coconut flour, cinnamon, baking soda, protein powder, and salt). 

Add dry ingredients to the banana mixture and using hand mixer combine until well incorporated—had to switch to mixer because blender didn’t work as it was a little too thick.  Then add melted coconut oil and mix again until combined—if you don’t melt the coconut oil, it forms little chunks in your batter.  

Stir in frozen blueberries making sure not to break them up (mush) too much in the batter—frozen ones don’t mush.

Scoop the batter evenly into muffin pan (I usually get about 10 muffins).  These muffins don’t rise.  As such, how you place them in the pan is how they turn out.

Place muffin pan in preheated oven and bake for about 25 minutes or until tops are golden brown—sometimes the middles of the tops don’t look cooked, but they are.  You can also use a toothpick to make sure the center is cooked.