Banana Blueberry Muffins

One of the biggest triggers for many people suffering from IBS or IBD, or really, any autoimmune disease is sugar. Though honey is allowed on the SCD diet, and maple sugar also is allowed on the Autoimmune Paleo, eating too much of these sweeteners can throw you into a flare.  If you are struggling with a flare, or you feel things heading towards a flare try getting rid of baked goods made with honey, or limit yourself to one baked good a day and see if there is an improvement.  These items are good for snacks or breakfasts, but too much of a good thing may not be what your body needs. 

This recipe is made with only fruit as a sweetener.  They are quite good dotted with a bit of butter, or if you want them sweeter, and can handle it, add a bit of orange-honey butter.

Banana Blueberry Muffins
3 cups almond flour
1/4 teaspoon salt
1 1/2 teaspoon baking soda
2 tablespoon grapeseed oil
3 large eggs
2 cups of mashed very ripe bananas
1 cup of frozen wild blueberries (rinse lightly and drained)

Preheat the oven to 350°F. Spray muffin tins with coconut oil, or line with paper liners.
In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the grapeseed oil and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Stir the bananas into the batter, then fold in the blueberries. Spoon the batter into the prepared muffin cups.
Bake for 35 to 40 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 30 minutes, then serve.

Orange Honey Butter 8 tablespoons butter, softened 5 tablespoons honey 1 teaspoon grated orange zest 2 tablespoons freshly squeezed orange juice With an electric mixer, beat the above ingredients together until fluffy.