Blueberry and banana are two of my favourite things. I original named these muffins blueberry and vanilla but for all of the banana haters out there I felt like I would have been deceiving you, so straight up, if you don’t like banana, don’t eat these beautiful babies. With that said, they do not have a strong banana flavour, the banana adds amazing moisture and depth to these babies.

Ingredients

¾ cup ripe banana (mashed)
2 eggs (room temp)
1/3 cup coconut milk (room temp)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup coconut flour (sifted)
1/3 cup tapioca starch
1 teaspoon Ceylon cinnamon
1 teaspoon cardamom (ground)
2 teaspoons baking powder
2 tablespoons flax meal
⅛ teaspoon salt
2/3 cup fresh blueberries

Method
Preheat the oven 375 degrees F.
Combine the wet ingredients in one bowl and mix well, you can use a hand blender for this.
Combine the dry ingredients together and mix well with a spatula.
Whisk the wet ingredients into the dry (just to get rid of the lumps) then mix with a spatula until combined.
Fold in the blueberries, fill 8 muffin cups. You can sprinkle some unsweetened shredded coconut on top before baking if you would like.
Bake for 18-20 minutes

*You can use frozen blueberries but depending on the quality they will most likely turn the muffins purple but still taste amazing.

free pdf recipe here

Gluten free Rhubarb and Elderflower crumble

FILLING:
1 tablespoon unrefined coconut oil
3 cups fresh or frozen rhubarb (chopped)
2 cups fresh or frozen organic berries
1 cup fresh or frozen organic cherries
1 tablespoon vanilla extract
1 teaspoon Ceylon cinnamon
½ teaspoon almond extract
1 tablespoon St-Germain liquor (elderflower)
1 tablespoon maple syrup

After simmering add
*2 teaspoons organic cornstarch + 2 teaspoons water
*1 cup banana (chopped)

TOPPING:
½ cup pecans
1 cup almonds
1/4 cup unsweetened shredded organic coconut
4 tablespoons unrefined coconut oil
¼ cup almond flour
½ cup pumpkin seeds
1 teaspoon Ceylon cinnamon
pinch of salt
½ teaspoon almond extract

Method
Preheat oven to 350 degrees Fahrenheit
Combine the filling ingredients (except for the banana and thickener+water) together in a medium saucepan and bring to a simmer with the lid on for about 15 minutes. Basically simmer until the fruit has broken down and liquid has emerged.

While this is cooking, chop your pecans and almonds into small pieces and add them to a bowl with the rest of the topping ingredients. You can use a food processor for this as well. Mix together with your hands and set aside. Once the berry mixture is done simmering, mix your water and thickening agent together, stir in and it will thicken up immediately, remove from stove and stir in banana.
Divide the mixture into 4-6 pyrex dishes and top each one with some nut crumble topping. Bake for 20-30 minutes or until the nuts have browned. Serve with full fat coconut milk, whip or ice cream.

* You can replace the cornstarch with a grain free version, such as arrowroot starch.
* Frozen berries and rhubarb will produce more liquid than fresh. You can also just place the mixture into a large 8x8 pan instead of individual pyrex dishes. Freezes super well!!