Blueberry Flaxseed Muffins

These grain-free, fiber-rich morsels are a great pre-exercise snack or on-the-go breakfast. Forget about the store-bought versions and prepare a batch of these microbe-friendly muffins early in the week. They freeze beautifully and can be pulled out in a pinch whenever you need a quick and nourishing addition to your morning.





Coconut oil to grease muffin pans

1 cup mashed bananas (3 large ripe bananas)

3 large eggs

2 tablespoons raw honey

2 tablespoons coconut oil, melted

¾ cup almond flour

¼ cup coconut flour

¾ teaspoon baking soda

½ teaspoon salt

1 tablespoon ground flaxseeds

½ cup fresh or frozen blueberries



GREASE A 12-CUP MUFFIN TIN with coconut oil and set aside. In a large bowl, mash the bananas. Add the eggs and mix. Next, add the honey and coconut oil and mix well. In a separate medium bowl, mix the almond flour, coconut flour, baking soda, salt, and flaxseeds. Pour the dry ingredients into the wet ingredients and stir. Once mixed, add the frozen blueberries; add the blueberries last to prevent the batter from turning blue! Gently mix. Pour the batter into the prepared muffin tin and place in the oven for 30 minutes. Check after 25 minutes as oven temperatures can vary. Enjoy with Coconut Milk Kefir (page 263) for a microbe-boosting breakfast.

Recipe by Elise Museles of Kale and Chocolate. First appeared in The Microbiome Solution (Penguin 2015).