Paleo Blueberry Muffin Bread with Vanilla Glaze
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A Note from Feedfeed
Erin from TheWoodenSkillet made this muffin bread using Driscoll's blueberries! It's covered in a delicious vanilla glaze adding just the right amount of sweetness. Make it for a weekend brunch or ahead of time to have for weekday breakfast!
- Recipe Card
Recipe Card
ingredients
- Bread:
- 1 3/4 cups mashed bananas (about 3 large)
- 1 egg, beaten (room temperature)
- 1 1/2 cups paleo flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 tablespoon ghee, melted (feel free to omit if not part of your paleo diet)
- 1/2 cup fresh Driscoll's blueberries
- Glaze:
- 3 tablespoon coconut butter
- 2 coconut oil
- 2 tablespoon honey
- 1/4 vanilla extract
Method
Step 1
Preheat oven to 325.
Step 2
Grease 9 x 5 x 3 inch loaf pan; set aside. (note: a glass loaf pan seems to work a little better)
Step 3
Measure mashed bananas into a medium bowl.
Step 4
Add beaten egg; mix well.
Step 5
In separate bowl, combine flour, soda, and salt.
Step 6
Stir the flour mixture into the banana mixture.
Step 7
Mix in melted ghee.
Step 8
Gently fold in blueberries.
Step 9
Spoon batter into prepared pan.
Step 10
Optional: take extra banana and carefully cut a thin strip and place on the top of the loaf; gently pressing down into the dough with the palm of your hand.
Step 11
Bake 1 hour, or until toothpick inserted in the center of the loaf comes out clean.
Step 12
Let rest 5 minutes in the pan; carefully use spatula to loosen sides and then carefully turn out onto a wire rack to cool.
Step 13
Combine Glaze ingredients in small saucepan and stir while allowing to melt on medium low heat.
Step 14
Once melted and fully combined, pour over top bread and allow to cool.