Banana Blueberry Muffin recipe. But I wanted to do something a little different this time, so I baked the muffin batter in a Bundt cake pan. My family loved the way it turned out: moist and tender, with a texture similar to pound cake, and bursting with berries!
2 large (or 3 small) very ripe bananas, about 1 1/2 - 2 cups mashed
1/4 C melted coconut oil or grapeseed oil
3/4 C agave nectar
2 tsp vanilla extract
3/4 C coconut flour
1 C plus 3 T almond flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 rounded C blueberries, blackberries, boysenberries, or raspberries, or a mixture (if fresh, dry them well after washing)
Preheat the oven to 350 degrees and grease muffin pans generously with shortening (I use Spectrum).
In a large bowl mash the bananas and beat until smooth; add the eggs, agave, vanilla, and oil and beat with a hand-held mixer or stand mixer until smooth and "emulsified" (meaning there should not be a skim of oil on top, but the oil should be completely incorporated). In a medium bowl, combine the flours, baking powder, baking soda and salt. Dump the dry ingredients into the banana mixture; mix together thoroughly, scraping down the sides of the bowl frequently. Fold in the berries, or you can simply layer the berries in the Bundt pan alternately with the batter if you wish.
Spoon muffin batter into a greased Bundt cake pan. Bake at 350 for approximately 40 - 50 minutes, depending on your oven, until deep golden brown on top. You may test the cake the same way you test a pumpkin pie: insert a table knife and if it comes out clean it's done. My cake took 50 minutes. Allow the cake to cool in the pan for 10 minutes, then remove it to wire racks to finish cooling.