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Recipe: Brain Health Muffins

Jul 30, 2021 ● By Jill Keenon and Joy Curran
A plate of bran muffins with blueberries around the muffins

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)


Photo credits Covenant Eyes Photography© Paul J. Keenon

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 well.

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