Blueberry Lemon Banana Muffins

November 3, 2023

A delightful combination of fruity flavors and a hint of citrus, these muffins are made with ripe bananas, adding natural sweetness and moisture to the recipe. Two large or three small bananas, about 1 1/2 cups mashed, create the perfect base.

To further enhance the flavor profile, add in two eggs and a teaspoon of vanilla extract. For a zesty twist, use the juice and a teaspoon of lemon rind (grated from the side of a cheese grater) to infuse a refreshing lemony aroma.

For the perfect muffin texture, combine coconut flour, vanilla protein powder, baking powder, a dash of salt, and a hint of cinnamon. These ingredients bring both structure and flavor to the muffins.

The star ingredient, blueberries, is the final touch. A pint of fresh or frozen blueberries, about 1 cup, adds bursts of fruity goodness to every bite.

Bake up these Blueberry Lemon Banana Muffins, and you'll have a delightful treat that's perfect for breakfast or as a snack. Enjoy the harmonious blend of banana, lemon, and blueberry flavors in every bite!

INGREDIENTS

Wet
- 2 large or 3 small bananas (about 1 ½ c)
- 2 eggs
- 1 tsp vanilla extract
- 1 lemon, juiced + 1 tsp rind (I used the side of my cheese grater)
Dry
- 1/3 c coconut flour
- 1/3 c vanilla protein powder
- 1 tsp baking powder
- dash salt
- 1 tsp cinnamon
- 1 pint blueberries (about 1 c) fresh or frozen

STEPS

In a large bowl mash bananas and add other wet ingredients. Stir well.
Add dry ingredients, except berries, and stir to combine.
Lastly, add blueberries and gently stir. Using a big spoon or ice cream scoop add batter to a lined or greased muffin tin.
Bake at 350° for 15-20 min (mine took 20). Makes 9 muffins.

Notes: I usually top mine with some nut butter because these are super low in fat.