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natural health and wellness
Healthy Recipes
Appetizers
Breakfast
Desserts
Drinks
Gluten Free
Main Course
Parties & Picnics
Quick
Salads
Soups
Vegan
Veggie
Tools
E-Guides
Essentials Awards
Product Guides
Food Guides & Charts
Giveaway Wednesdays
Nutrition Charts
Quizzes
Words for Life
Expert Advice
Dr. T: Cures A to Z
Conditions
Allergies
Body Care
Brain
Cancer
Cold & Flu
Diabetes
Digestion
Fatigue
Heart Health
Joints
Mood
Pain
Respiratory
Stress & Anxiety
Hot Products
Practitioners
Diet & Nutrition
Eat for Health
For Health
For Weight Loss
Gluten Free
Non-GMO
Organic
Special Diets
Supplements
CBD
Herbs
Homeopathy
Mushrooms
Omegas
Probiotics
Vitamins & Minerals
Living Well
Baby / Kids
Business
DIY
Eco Home
Fitness
Pets
Blogs
Dr. Ann Louise: First Lady of Nutrition
Jacob Teitelbaum, M.D.
Cheryl Myers: Medicine Meets Nature
Lynn Tryba: Food as Medicine
Brenda Watson: Diva of Digestion
Lisa Fabian: Time to Thrive
Tom Valovic: Natural Living in Chaotic Times
Alyson Phelan: Mindful Living
Amber Lynn Vitale: Ayurvedic Vlogger
Lisa Petty: Vibrant Living
Edy Nathan: It's Grief
Andrea Quigley Maynard: Finding Food Freedom
Karim Orange: That Girl Orange
Trendspotting with Amy & Lynn
About
Magazine Archives
Newsletter Archives
Newsletter Signup
Privacy Policy
4 Ingredient Gluten-Free Muffins
Prep Time:
20 minutes
Number of Servings:
24
Ingredients
2 Bananas
4 Eggs
1
1
⁄
2
tsp Honey
Blueberries - Three per mini muffin
Directions
Mash the bananas in a bowl until smooth.
Add in eggs and honey. Mix well.
Add blueberries to mini muffin pan; 3 per muffin spot.
Spoon mixture into pan until full.
Bake at 375
°
for 12 minutes, or until golden.
Notes
Try this mixture with all kinds of berries for variety!
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