Monday Blues

This Monday started with the blues...but only a good kind.

A few beautiful blue hydrangea from last night dinner table and a muffin filled with blueberry, banana and blackberry




I shared these delicious vegan muffins a while back in photos and wanted to give you the recipe here.

I started the year out trying to be gluten free, vegan and dairy free, and I am essentially adhering to it the majority of the time.

I won't deny myself something here and there but when I find a healthy alternative, why not take it and make it?!!


“3 B muffins”

Blueberry, banana, blackberry


2 tbl flaxseed

1/4 cup water plus 2 tbl

1 banana- mashed

1/4 cup blackberries, mashed

1/2 cup Lakanto monkfruit sweetener

1/4 c coconut oil

1/4 cup almond milk

1tsp vanilla

1-1/4 cup Bob’s Red Mill almond flour

3/4 cup gluten free 1 to 1 flour

1-1/2 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 cup blueberries


Topping

2 tbl Lakanto sugar

2 tbl almond flour

2 tbl 1 to 1 gluten free flour

1 tbl coconut oil

Mix together w fork until crumbles


Preheat oven to 375


1. Mix water and flax seeds to soften, thicken for 5 minutes

2.add mashed banana, monk fruit sweetener, coconut oil, milk and vanilla and mix

3. Add flaxseed mixture then add in there flours, soda, powder and salt - mix well

4. Fold in the smashed blackberries lightly, dont overtax or it will be very blue:)

5. Scoop into muffin cups and add blueberries to each cup, incorporate lightly with a fork

6. sprinkle topping on top

bake approx 18 minutes


note* My paper cups are double muffin size and took almost 30 min.

A normal size cup will likely make a dozen and cook about 15 minutes




I am trying to bake one healthy option for every "regular"recipe I make.


One thing that is a super easy to substitute and is healthier for baking is to use gluten free 1 to 1 flour and this Lakanto monkfruit sweetener in baking.

The Lakanto monkfruit sweetener has a zero calorie blend and is non GMO.

I consider myself an expert