A plate of blueberry muffins on top of blueberries.


 

A plate of blueberry muffins on top of blueberries.

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Breakfast, Side Dish, Snack
Servings 12

Equipment

  • immersion blender

Ingredients
  

  • 1 Cup Flax meal `
  • 1/2 Cup Almond Flour
  • 1/2 Cup Millet Flour or Coconut Flour
  • 1/2 Cup Psyllium
  • 1/4 Cup Hemp Seeds
  • 1/4 Cup Buckwheat Flour or Hazelnut Flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp sea salt

Wet Ingredients

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

Instructions
 

  • Directions:
    Mix dry ingredients together in a bowl.
    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 30-40 minutes (You can experiment 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. You can eat them cold or zap them for 30 seconds with grass fed butter or almond butter.Yum!

Notes

Keyword almond flour, applesauce, bananas, blueberries, buckwheat flour, psyllium