Ok, today is the moving day….yes, I am blogging on the moving day! I must really love all of you guys out there! I do, but also I’m blogging because our moving company is late! Grrrrr!! I hope this is not a sign of what is to come. I woke up early excited for the busy day ahead, packed up some last minute things, took the girls to their last day of summer camp, and dropped the dog off for his bath and hair cut. All was good until the window of 8-10am that the movers gave us came and went. Now they are saying noon! What!!?? Why is it they always seem to be their own schedule and not the ones of the people that are paying them! If you could aonly see the steam coming out of my ears. We have until 5pm to get out of our house and get one the road to make the trip to our new home several miles and hours away. Ugh! Not going to stress…not going to stress…not going to stress! With that motto in my head, I plugged in the already packed up computer to get one more blog and recipe up on the blog. My way of de-stressing I like to think.
Ok, so these muffins I made with some leftovers around the kitchen. I had ripe banana’s and frozen wild blueberries in the freezer so I made these for our car ride to snack on. No sweetener folks all sweetened by the bananas and the blueberries. Yum! So here you have it….muffins! Enjoy and I’ll try to get back on the blog next week. Wish us luck on our adventures of moving!!! I’m hoping these moving people behave themselves or I’ll be posting next week on who you should never use to move you! Ha!
Enjoy the muffins!
Banana Blueberry Paleo Muffins
3/4 cup ripe banana (about 1 and 1/2 ripe bananas)
2 teaspoon vanilla extract
1/2 cup coconut flour
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1/4 cup coconut oil, melted
1/2 cup blueberries (fresh or frozen – I used frozen organic wild blueberries)
Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners or grease with coconut oil.
Add to a medium bowl bananas, vanilla extract, and eggs and using a hand mixer mix the ingredients together.
In a small bowl whisk together dry ingredients (coconut flour, cinnamon, baking soda, and salt).
Add dry ingredients to the banana mixture and using hand mixer combine until well incorporated. Then add melted coconut oil and mix again until combine. Gentle stir in blueberries making sure not to break them up (mush) too much in the batter.
Scoop the batter evenly among paper liners (I got about 11 muffins). If you want you can sprinkle to tops with additional cinnamon.
Place muffin pan in preheated oven and bake for 30 to 35 minutes or until tops are golden brown. You can also use a toothpick to make sure the center is cooked.
Great once cooled but even yummier the next day. If not eaten right away I suggest keeping them in the refrigerator and heating up when ready to consume. That way they last a little longer.