Fit Friday: No Muffin Top Muffins

The rain we’ve been getting in southern California has been making me want to stay inside drinking tea with cozy blankets, reading and snuggling my fur baby Finley. It has also been putting me in the mood to bake, especially things to go with my tea and coffee in the morning.

dsc_2344I tried out a few recipes to incorporate things I had on hand and I was pretty excited about the results. So of course I had to share! These muffins are too yummy to notice they are healthy and hit all the right things you look for in a muffin, they’re not too sweet, fluffy inside with a slight crunchy top and bursts of blackberry and perfectly sweet banana…oh and we can’t forget the cinnamon 😉

dsc_2343I urge you to whip up a batch of these simple banana-berry muffins and you can feel good about the wholesome ingredients that will be sure to power you through your day whether that entails going for a run or cuddling up with a good book.

dividerMSF Banana-Berry Muffins


3 eggs

3 TBL maple syrup

¼ c coconut sugar (depending on sweetness preference you can add or subtract)

2 TBL coconut oil (melted)

2 TBL almond milk (can sub any milk)

¼ tsp himalyan pink salt

¼ tsp vanilla extract

2 tsp cinnamon

¼ tsp baking powder

½ c flour (I used gluten-free)

1 banana (ripened)

½ c blackberries


Preheat oven to 400 degrees. Line 12 muffin tin pan with baking cups. In standing mixer or with whisk, combine all wet ingredients. Sift dry ingredients in bowl and add to wet mixture in three parts. Once combined, add banana and mix until well combined and banana is broken up. Lastly add blackberries and beat until broken into pieces. Pour into muffin tins and bake 20 minutes. Let cool and enjoy! Store in airtight container in refrigerator for up to one week.


What sort of things do you like to do inside when the weather is icky?

Hope you have a fun-filled weekend everyone 🙂



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