Nutrient Dense Blueberry Chocolate Chip Banana Muffins (Gluten Free!)

by Justine Willeford Owner/Designer August 02, 2017 0 Comments

Nutrient Dense Blueberry Chocolate Chip Banana Muffins (Gluten Free!)

Nutrient Dense Blueberry Chocolate Chip Banana Muffins (Gluten Free)

These babies were inspired by a recipe from my beloved Tone It Up! They are nutrient dense, meaning you get a lot of bang for your calories, and don't use filler ingredients like flour and processed sugar. Just pure goodness! I used my favorite Vital Proteins Collagen powder to give a skin and hair boosting dose of protein. I love this company as they use 100% pasture raised grass fed cattle as the source of their collagen. The minimally processed powder can be used in just about anything from oatmeal to smoothies to just plain water, is odorless, and tasteless!

Be sure to use paper muffin cups or you will have a tough time transferring from the pan. These muffins are great for meal prepping ahead of time, just grab one and go when you need a healthy snack!

Makes about 16 muffins. Serving size is 2 muffins.

Ingredients:

  • 3 bananas, mashed
  • 1/2 cup plain greek yogurt or almond yogurt
  • 1 egg
  • 2 Tbsp pure maple syrup or honey
  • 1 Tbsp vanilla extract
  • 1 cup almond meal
  • 1/2 cup flax meal
  • 4 scoops Vital Proteins Collagen powder (or other dissolvable protein)
  • 1 tsp. baking soda
  • 1 pinch of salt
  • 1/4 cup dark chocolate chips (or cacao nibs!)
  • 1/2 cup blueberries

Instructions:

    1. Preheat oven to 350 Fahrenheit.
    2. Combine all wet ingredients.
    3. In a seperate bowl combine dry ingredients, except for the blueberries and chocolate chips.
    4. Combine the wet mix into the dry little by little making sure no lumps form. Once it is well mixed, add your blueberries and chocolate chips.
    5. Spoon batter into paper lined muffin tins, filling each cup about 3/4 of the way. Be sure to scoop all the way down to the bottom of the bowl since the berries and chips often sink.
    6. Bake about 20-25 minutes, checking frequently after 15 minutes. Leave them in as long as possible before they start getting too brown on top, to ensure the batter sets long enough.
    7. Remove from oven and let them cool completely. Mine always come out really moist so make sure to bake as long as you can without burning the tops and then store them in the fridge or freezer in a sealed container so they will keep.

 




Justine Willeford Owner/Designer
Justine Willeford Owner/Designer

Author

Hey! I'm Justine-- marine bio nerd, beach bum, bikini addict, foodie, and designer/founder of Pelican House. With every bit of my soul, I love the ocean and all the life it holds, and it continues to inspire every aspect of my life. I first created the Pelican House blog, named after our little beach cottage we call home, to share with you a sweet little slice of our lifestyle in Santa Cruz, CA. It has since evolved into an all encompassing lifestyle brand inspired by my seaside life and passion for bikinis and ocean conservation. When I'm not working on making bikinis, I'm blogging about whatever is inspiring me that week. Be it a recipe, a piece of clothing, or an organic makeup company. Whether you are a fellow California girl or live thousands of miles away, I hope this blog makes you feel right at home in the Santa Cruz sunshine!




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