It’s July, friends, and US grocery stores are just bursting with summer blueberries. I wonder if this in honour of US Independence Day on July 4? I’m not really sure, and I’m not sure I care either… as long as I can get my fill of blueberries for the duration of my stay here… and for these yum-o blueberry banana muffins.
So far this summer we’ve mostly just eaten the blueberries fresh by the handful, and put them in smoothies, but this time I decided to turn on the oven. Yes! In the first week of July, the middle of summer!! That’s because central air-conditioning is a thing in the US. I’m sorry for you folks living in Asia where your kitchens are probably not air-conditioned, but I promise you these little muffies are worth it.
You won’t believe they’re vegan and have no added oil or refined sugars. They are not overly sweet and get most of their sweetness from the mashed bananas, brightened up by a bit of maple syrup (if you want it sweeter, just use more syrup) and almond butter to add richness. For nut-free muffins, swap out the almond butter & use oil instead (same amount.)
This is a fantastic way to use up those bananas going brown on your counter top (which they do so fast in summer!), and surprisingly, you don’t taste banana in the baked muffin. It just adds sweetness and moisture, imagine that! You can whip these up in about 10 minutes, and they only take about 15 to bake.
So even in Asia, you won’t heat your kitchen up too much…
For a great read and in-depth info on the beautiful benefits of these beautiful berries, please see the following by Thrive Cuisine: