Things have been a bit crazy around here lately with two kids, but I'm slowly adjusting and still trying to fit in some recipe creation! I love being in the kitchen, and I usually do it now while Rosie is napping and I get Everly to help me for some quality time with her. It usually takes twice as long and creates a huge mess, but it's so fun having her help and she loves it. I have to make sure it's something I want her to eat, otherwise she'll put in all the work with no reward. Everly loves blueberries and bananas (and who doesn't) so this recipe was a no brainer. I also wanted to include oats for myself because they increase your milk supply which is my main goal these days.
I also wanted to keep them gluten, dairy and refined sugar free. I used coconut and oat flour, maple syrup to sweeten and almond milk. They're perfect to have for breakfast, as a snack or to take in Everly's diaper bag. I love having these on hand now that I'm breastfeeding because I'm always hungry and I don't always have time to make a snack. These are quick and convenient and taste so indulgent without any of the guilt. They're moist and full of flavor and approved by the entire family. Check out the recipe below!
Healthy Blueberry Banana Muffins
Makes: 12 muffins
Time: 35 minutes
Preheat oven to 350 degrees F and spray a muffin tin.
Combine the dry ingredients in a bowl.
Mash the bananas and whisk together with the eggs, almond milk, maple syrup and vanilla.
Add wet ingredients to dry ingredients and mix until combined, then stir in the blueberries.
Scoop into muffin tin right to the top.
Bake for 25-27 minutes or until toothpick comes out clean.
Note: To make this into banana bread, spray a loaf pan, pour in batter and bake at 350 for 40-45 minutes or until toothpick comes out clean. Both ways are delicious!