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Blackberry Banana Muffins

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This simple snack is packed full of brain healthy nutrients!

1 1/2 cups organic rolled oats – Soluble Fibre
5 1/2 tablespoons extra virgin coconut oil – Healthy Fats
1 cup organic almonds – Vitamin E and Omega-3
1/2 organic walnuts, chopped – Vitamin E and Omega-3
2 tablespoons chia seeds – Essential minerals
2 teaspoons baking powder
1/4 teaspoon baking soda
2 organic free-range eggs, plus 1 egg white – Memory boosting choline and serotonin-building tryptophan
1 cup goats milk yogurt
2 teaspoons ground cinnamon
Zest of 1/2 lemon
1/4 cup local, raw honey – Essential minerals
2 medium ripe bananas
1 cup organic blackberries – Vitamins A, C plus antioxidants

Step 1. Pre-heat the oven to 350F. Lightly grease a 12 cup muffin pan with 1 1/2 tablespoons coconut oil.
Step 2. Using a food processor or a high-speed blender, grind the oats and almonds to a flour-like texture. In a large bowl, combine the ground oats and almonds, the walnuts, chia seeds, baking powder and baking soda.
Step 3. In a separate bowl, lightly beat the eggs. Add the yogurt and stir until well combined.
Step 4. Place the coconut oil, cinnamon, lemon zest, and honey in a small saucepan over very low heat and stir until the mixture reaches syrup-like consistency.
Step 4. Add the egg mixture to the dry mixture and stir before adding the coconut oil mixture.
Step 6. Mash the bananas and add them to the bowl. Add the blackberries and gently stir.
Step 7. Fill each cup three-quartres of the way full. Bake for 25 to 30 minutes or until the tops are golden brown. Allow to cool for 15 minutes before removing from the pan.
Step 8. Enjoy!

Thanks to Dr. Lisa Mosconi and her book “Brain Food” for this recipe and nutritional information.