Brain Muffins by JJ (Joy and Jill)

Jill Keenon and Joy Curran
Every ingredient is a powerhouse for brain health. Enjoy warm right out of the oven, store in the frig, and eat cold or reheat in the microwave. Not only is this a healthy muffin that doesn't taste like cardboard but will keep you satiated for a long time, help you poop, give your cells nutrients to utilize plus keep your taste buds happy.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 12


  • 1/2 Cup Almond Flour
  • 1/2 Cup Millet Flour or Coconut Flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp sea salt
  • 1 Cup Flax meal `
  • 1/14 Cup Psyllium
  • 1/4 Cup Buckwheat Flour
  • 1 Scoop Collagen (optional)
  • 1/4 Cup Hemp Seeds

Wet Ingredients

  • 3-4 Ripe Bananas 3 large or 4 medium
  • 2 Free Range if possible Eggs
  • 1 Cup Applesauce unsweetened
  • 1/2 Cup Coconut oil melted
  • 1 Cup organic blueberries fresh or frozen


  • Directions: Mix dry ingredients together. In a separate bowl, mix wet ingredients using an immersion blender. Add wet ingredients to dry ingredients. Mix well. Pour into greased or paper-lined muffin tins (I use a large ice cream scoop to put in individual cups) The batter is pretty wet looking. Bake at 350 degrees for 25-30 minutes (You can judge how you like them) After eating one warm, I let them cool off and put the rest in the fridge for the rest of the week. Yum!