Recipe: Brain Health MuffinsJul 30, 2021 ● By Jill Keenon and Joy Curran
Every ingredient in these muffins is a powerhouse for brain health. Enjoy warm right out of the oven, store in the fridge and eat cold or reheat in the microwave. Not only is this a healthy muffin that doesn’t taste like cardboard, but it will keep you satiated for a long time, help you poop, give your cells nutrients to use and keep your taste buds happy.
Yield: 12 servings
1 cup flax meal
½ cup almond flour
½ cup millet flour or coconut flour
½ cup psyllium
¼ cup hemp seeds
¼ cup buckwheat flour or hazelnut flour
2 tsp baking powder
1 tsp baking soda
½ tsp sea salt
3-4 ripe bananas (3 large or 4 medium)
2 free range eggs
1 cup organic, unsweetened applesauce
½ cup coconut oil, melted
1 cup organic blueberries (fresh or frozen)
Preheat oven to 350º F.
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
Pour into greased or paper-lined muffin
tins (can use a large ice cream scoop to put in individual cups). The batter is
pretty wet looking at this point.
Bake for 30 to 40 minutes. (Experiment with how you like them.)
After eating one warm, let them cool off
and put the rest in the fridge for the rest of the week. Eat them cold or zap
them for 30 seconds and serve with grass-fed butter or almond butter.
Jill Keenon is a nurse working in memory
care, a certified brain health coach and a ReCODE practitioner who partners
with functional medicine Dr. Jessica Montalva at Mindwise Healthcare, in Northfield. For more information, visit PreventativeHealthPathway.com.