Banana Berry Muffins
It is not new information to anyone who has been actively following me that my first trimester, and honestly parts of my second trimester, of pregnancy have been rough. (If this IS new information to you, check out my first trimester recap blog post here). With the 24/7 nausea and constant need for food, while also being extremely particular and picky about what said food is and disgusted by most options, I was at a loss for what to keep on hand. Personally, I wanted anything carb related that was soft, warm, and delicious. Specifically, baked goods.
I made these banana berry muffins at first with whatever I had on hand and then, over time, have amended the recipe to include the appropriate ingredients to provide a delicious breakfast, mid-morning snack, or pre-bed treat. Personally, I now need to eat something right before I get in bed, around 9PM, and right when I wake up, around 6/6:30AM and these muffins have honestly been a life saver for me. I batch cook them on Sundays, keep them in the fridge, and pop them in the microwave to heat up before diving in.
I have continuously said on here that I am by no means a baker, but I finally found something that I’m able to make from scratch and love. I used this gluten free flour for these because I personally find it to be the best. Given the type of flour I used, I believe it should be an equal ratio if you plan to use regular flour. However, I cannot speak to what happens with other flour alternatives. If you try and find a ratio that works, please let me know!
Banana Berry Muffins
Ingredients
- Banana (1) – ripe
- Blueberries (1/4 cup)
- Raspberries (1/4 cup)
- Eggs (2)
- Vanilla extract (1tbsp)
- Coconut oil (1/4 cup) – melted
- Maple syrup (1 tbsp)
- Peanut butter (1/4 cup)
- Almond milk (3tbsp)
- Flour (1 ½ cups)
- Cinnamon (1tsp)
- Baking powder (1tsp)
- Baking soda (1/2 tsp)
Instructions
- Preheat the oven to 350 degrees
- If you do not have an electric mixing bowl, add the ripened banana, blueberries, and raspberries to a bowl and mash with a fork. If you do have an electric mixing bowl, simply add these fruits to the bowl
- Add the rest of the wet ingredients to the bowl and mix on high until well combined
- Pour in the dry ingredients and mix on medium until well combined
- Spoon the batter into a muffin tray (I used muffin liners)
- Bake in the oven at 350 for 30 minutes, or until golden brown and cooked through
- Gluten Free
- Dairy Free
- Soy Free