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.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 12

Ingredients
  

  • 1/2 Cup Almond Flour https://amazon.com/Bobs-Red-Mill-Super-Fine-Natural
  • 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

Instructions
 

  • 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!