Blueberry Season Means It's Time for a Sweet Treat
Here in North America, we are smack dab in the peak of blueberry season. Blueberries abound everywhere...and they're super cheap, too.
I don’t eat fruit on the regular, but I do like to have blueberries on occasion.
Just a few days ago, I posted a picture of my newly found favs, Blueberry Plantain Muffins, on my Facebook page. I had many of you asking for the recipe, and I am always happy to oblige.
I like using plantains as a base for everything from bread to pancakes and muffins. The greener the plantains, the better for baking. The consistency, with the addition of eggs, will give you a perfect vehicle for all types of baked goods.
You can add pretty much anything to the basic muffin recipe, especially if blueberries are hard to come by, and create your own muffin love. I’ve used things like cacao powder and walnuts, or just more vanilla for a plainer version of muffins good for butter and cinnamon.
Blueberry Plantain Muffins
- 2 green plantains
- 4 eggs
- ⅓ cup melted coconut oil
- 1 tsp vanilla
- 5 tbs Swerve sweetener
- 2 tsp baking soda
- ¼ tsp salt
- 10 drops of Stevia
- 1 small container of washed blueberries (organic)
Preheat oven to 350.
In a Vitamix or blender, mix peeled plantains, eggs, coconut oil and vanilla for 1-2 minutes.
Add sweetener, baking soda and Stevia, scraping sides, and blend for an additional 1-2 minutes.
Grease muffin pan well or use liners. Pour in some batter, add blueberries and then more batter. Bake for 25-28 minutes. If you use paper liners, you may want to let them cool for 10 minutes so the muffins don’t stick to them.
Be sure to taste the batter and adjust the sweetener as needed before baking. Let me know what you think.
Even better, let me know what adjustments you made and how they turned out!