Blueberries are well known for their brain food status. They contain powerful blue/black/purple flavonoids that protect the brain from oxidative damage and inflammation. Studies show that blueberries not only protect brain cells from damage but they also increase cerebral blood flow. Increases in blood flow allows the brain to be flooded with nutrients and antioxidants to boost memory, brain function, and cognition. An increase in blood flow has also been shown to be protective against neurological disorders. Enjoy the health benefits of blueberries when you devour these delicious Mixed Berry Muffins!
Yield – 12 muffins
- 1 1/2 cups almond flour or cashew flour
- 1 cup cassava flour
- 1/4 cup ghee, melted
- 1 tbsp vanilla
- pinch sea salt
- 1/2 tsp baking soda
- 1 lemon, juiced and zested
- 1 cup blackberries
- 1 cup blueberries
- 1 ripe banana
- 1/2 cup lakanto golden sugar
- 6 pastured eggs
- Preheat oven to 350F
- Using a food processor, process banana, egg, ghee, lemon juice, and vanilla.
- Gather a large mixing bowl and add almond flour, cassava flour, baking soda, sea salt, lemon zest, lakanto sugar, blueberries, and blackberries.
- Add wet ingredients and stir to combine.
- Transfer batter to XL sized parchment paper muffin cups and fill 3/4 full.
- Bake for 25-27 min or until golden.
Justine Stenger studied nutrition and physical education at the University Of Alberta. She graduated in 2008 and went on to complete a Holistic Nutrition and Therapeutic Chef Certification at Bauman College in Boulder, Colorado. She has completed her Functional Medicine training with The Institute For Functional Medicine, is a Bredesen Trained Practitioner, GAPS Practitioner, Certified Gluten Practitioner, and is a Certified Functional Medicine Health Coach through The Institute For Functional Medicine.