Grain-free Blueberry Banana Muffins

*Recipe Originally published in the May 2019 Newsletter*

Grain-free Blueberry Banana Muffins are gluten-free, sugar-free and Passover-friendly!

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*Note:  Be sure to thoroughly spray your pan or these will stick.  You can also add a bit of tapioca or potato starch to the pan to help the muffins come out.  (think when you bake and you oil and flour, only the Pesach-friendly version)

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**Weight Watchers Freestyle Points-0/serving.  Weight Watchers points are based on using the exact ingredients and quantities that I used.

Serves: 12 Prep Time: 10 Minutes Cook Time: 30 Minutes

Ingredients:

• Spray Oil
• 3 Bananas
• 6 Eggs
• 1-½ teaspoons Baking Soda
• 1-½ Tablespoons Coconut Flour
• Pinch Kosher Salt
• 1 Cup Blueberries

Instructions:  

1. Prepare a 12-cup Muffin tin with Spray Oil.  Preheat Oven to 350
2. Mash together Bananas, Eggs, Baking Soda, Coconut Flour, and Kosher Salt until well mixed and a cohesive, but bumpy consistency.
3. Stir in Blueberries.
4. Evenly divide batter into 12 muffin cups.
5. Bake at 350 for 30 minutes.  Allow to cool at least 15 minutes before removing from the pan.

📖 Recipe

Grain-free Blueberry Banana Muffins

Course: Breakfast

Cuisine: Dairy-free, Gluten-free, Kosher, Paleo, Pescatarian, Vegetarian, Weight Watchers

Keyword: Freestyle Points, Healthy, Kid-friendly, Nut-free, Pesach, Super Simple, Wheat-free

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 12

Calories: 873kcal

Grain-free Blueberry Banana Muffins are gluten-free, sugar-free and Passover-friendly!

Print Recipe

Ingredients

• Spray Oil
• 3 Bananas
• 6 Eggs
• 1-½ teaspoons Baking Soda
• 1-½ Tablespoons Coconut Flour
• Pinch Kosher Salt
• 1 Cup Blueberries

Instructions

• Prepare a 12-cup Muffin tin with Spray Oil. Preheat Oven to 350
• Mash together Bananas, Eggs, Baking Soda, Coconut Flour, and Kosher Salt until well mixed and a cohesive, but bumpy consistency.
• Stir in Blueberries.
• Evenly divide batter into 12 muffin cups.
• Bake at 350 for 30 minutes. Allow to cool at least 15 minutes before removing from the pan.

Nutrition

Sodium: 2472mg | Sugar: 61.4g | Cholesterol: 1116mg | Calories: 873kcal | Fat: 31.3g | Protein: 44.9g | Carbohydrates: 111.2g