Hey baby what’s shakin??!

So I was tossing up whether or not I should share this recipe with you today because  . . . we have been making a lot of mini muffins around here lately. Evidence → here, → here,  and → here!

But, then I figured you can never have to many snack options right?

Oh how I love, love, love to get my snack on!

And,  because your crazy cool and all kinds of awesome I figure you and me . . . we are totally on the same page 😉

So today sweet, invisible, internet friend of mine we are making ourselves some delicious little banana and blueberry mini muffins.

I hope your ok with that . . . and if you’re not, stick with me . . . one taste of these delicious little muffins and you will be on board I just know it.

Plus after the week I had – with almost chopping the top of my finger off and little lady being sick (again!! #help) I didn’t have time to make anything else . . . and let me just tell you these babies totally saved my life.

A healthy, delicious little snack you can make with just one hand that also happen to bell kinds of delicious as well as all natural, made with no refined flours or sugars and also happen to be low carb, grain free and Paleo Friendly = yes, yes just yes!!!!

Simply throw everything (apart from those delicious little blueberries) into your blender or food processor and let it do the work for you.

Then, all you have to do once your batter is blended (apart from try not to drink it straight up from the blender because it smells all kinds of delicious and dreamy #truth) is stir through your blueberries, spoon into your mini muffin tray and bake, Holla!! Love, love, love it!

These blueberry and banana muffins are super light, seriously moist (←sorry), subtly sweet and simply melt in your mouth.

Oh how I adore me some magical coconut flour! I just love how it has this incredible, subtle sweetness to it and a little goes such a long way its cah-razy!

Coconut flour also seems to bake the most tender and delicious, melt in your mouth muffins and, clearly I can not get enough!

One bite of our blueberry and banana mini muffins and you get a dreamy hint of caramel from our manky, over ripe bananas and  those deliciously sticky, little medjool dates. Our tasty little treats are also spiked with a subtle, gentle heart warming hum of cinnamon, and are  simply bursting with sweet, juicy, antioxidant rich blueberries  ♥♥♥

Not only are these delicious little, melt in your mouth, blueberry and banana mini muffins seriously quick and easy to prepare as well as all kinds of delicious, they also happen to be seriously healthy! Low carb, grain free and paleo friendly!

Enjoy them for breakfast alongside (or crumbled into) a big ol’ bowl of this deliciously dreamy coconut yoghurt, with a handful of fresh (or frozen) berries, a sprinkling of cheeky little chia seeds and maybe add a drizzle of maple syrup ← do it!

Or, serve them with a piping hot cup of tea or coffee for mid morning (or late afternoon) snack.

They also happen to be the perfect little addition to work lunch boxes and because they also happen to be nut free you can send them to school with your little (and not so little) ones too. Everybody wins!!!!!

2 bites of all natural, purely delicious, melt in your mouth, subtly sweet, seriously healthy, banana muffins that are bursting with delicious little bites of antioxidant rich, blueberries.

Get in my belly!!!!!!!!!!

Make them, eat them, love them

Banana and Blueberry Mini Muffins {Paleo Friendly}
Makes approx 34 incredibly light, melt in your mouth banana mini muffins that are bursting with blueberries

Ingredients – 

2 manky over ripe bananas

3 eggs

2 medjool dates, seed removed*

2 teaspoons vanilla extract

1 Tablespoon of coconut oil, melted and cooled

1 Tablespoon of warm water

1/4 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt flakes

4 Tablespoons coconut flour

1/8 cup of blueberries, roughly chopped

Method –

1 – Pre-heat your oven to 150’C (300’F) and either line a mini muffin tray with paper cases or grease and flour old skool style then set aside.

2 – Place all ingredients except blueberries into your food processor or blender and process until well combined.

3 – Stir through 3/4 of  your chopped blueberries and stir until just combined.

4 – Spoon batter into your prepared muffin tray (I use approx 1 heaping teaspoon per mini muffin) then top each muffin with a slice or two of your remaining blueberries.

5 – Bake for 8-10 mins until slightly golden, tops spring back when gently pressed and a toothpick has just a few crumbs attached when inserted into the centre.

6 – Allow to cool in the tray for 5-10 mins then transfer to a wire rack to cool completely.

Enjoy xoxo

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Question of the day –

What’s your current fave grab and go snack?

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