Wild Blueberry Mini Muffins

These bite-sized blueberry morsels come out of the oven warm, fluffy, and ready to enjoy for breakfast or any time of day. They make a great addition to any packed lunch or afternoon snack. The batter comes together in the blender in minutes, making this a quick and easy option whenever you need one.

In Liver Rescue, I share how the star ingredients in this recipe—bananas and wild blueberries—can support you and your loved ones in healing. Let’s take a look…

Wild blueberries contain dozens of undiscovered antioxidants, including anthocyanin varieties. There’s not just one pigment inside a wild blueberry; there are dozens of pigments not yet researched or studied. The wild blueberry is to the liver as mother’s milk is to a baby. Not only do wild blueberries have the ability to grab on to plenty of troublemakers, they also hold on to them as they leave the liver, in a way that most other healing foods cannot. The pigments in wild blueberries have the ability to saturate deep into liver cells and cross cell walls and membranes inside the liver, spreading their blue everywhere. Wild blueberries enhance the intestinal tract, feeding good bacteria there, which benefits the liver greatly.

Bananas’ fructose is the liver’s favorite source of food. It provides quick fuel to the liver and wakes up sleepy cells, increasing their ingenuity and work output. Bananas soothe the linings of the intestinal tract and also soothe the nerves attached to the intestinal tract. Contrary to popular belief, bananas are one of the most antibacterial, anti-yeast, antifungal foods. A great food to combine with other nutrient-rich foods or to take with supplements, because they improve the liver’s ability to absorb nutrients.

Wild Blueberry Mini Muffins 

Ingredients:

• ¼ cup white chia seeds 
• 1 cup mashed banana 
• ½ cup gluten-free oat flour 
• ½ teaspoon baking powder
• ¼ teaspoon sea salt 
• ¼ cup maple syrup 
• 1 tablespoon lemon juice 
• ½ cup frozen wild blueberries

Directions:

Preheat the oven to 375°F. 

Place the white chia seeds in the blender alone and blend them on high until finely ground. Add the mashed banana, oat flour, baking powder, sea salt, maple syrup, and lemon juice into the blender and blend until smoothly combined into batter. 

Pour the batter into a bowl and stir in the frozen wild blueberries. Line a mini muffin pan with 16 mini parchment baking cups and fill each with 1 heaping tablespoon of batter. 

Place the mini muffin pan into the oven and bake for 20 minutes until the tops of the muffins are turning golden brown and an inserted toothpick comes out clean. 

Remove the muffins from the oven and allow them to cool before eating. They will continue to firm up inside as they cool.

Makes 16 muffins

Find out more undiscovered properties of healing foods and how they support the liver, check out my bestselling book, Liver Rescue.

This item posted: 29-Nov-2018