Spirulina Muffin Recipe

Does it sometimes feel like things go into overdrive once Monday hits and don’t slow down until Friday? Thinking through what to eat and simply finding time to eat sometimes feels like it is too much? Yeah, me too. 

Eating healthy, delicious, and wholesome meals can feel overwhelming, but it doesn’t have to be. Having a few go-to recipes that you can make over the weekend and grab throughout the week makes everything a little easier. This Spirulina Blueberry muffin recipe is a new go-to recipe in our house. Even our toddler loves them… trust me, that is a win. These muffins are packed with protein to help keep you full longer, fiber to help your digestive health, and gluten-free. No part of me feels like I am sacrificing taste for health benefits. Here at Triquetra, one of our core staples is harmony. We believe that delicious and healthy food can live together in our bodies. 

What is spirulina and the benefit of it? 

Spirulina is a green alga that is considered the most nutrient-dense food on the planet. Spirulina is so dense in nutrients that NASA has calculated that one kilogram of spirulina contains just as many nutrients as a thousand kilograms of fruits and vegetables. We will never get sick of this green goddess! It is also a high source of protein which makes it an ideal post-workout snack. It is also full of branched-chain amino acids, which boost energy, protect brain health and boost your immune system. 

These muffins are insanely easy to make, and there are so many delicious varieties to them. I have substituted the blueberries for chocolate chips and walnuts for more of a banana nut bread taste and added pineapple and shredded coconut for a pina colada feel. All variations have been delicious so far, but this is the OG recipe. We can not wait to hear what you do with the recipe and what you think!

Ingredients: 

• 2 ripe bananas (the browner, the sweeter the taste) 
• 2 cups of Kodiak gluten-free flapjack and waffle mix 
• ¼ cup of maple syrup 
• 1 cup of frozen or fresh blueberries 
• 1 tablespoon of Triquetra Health Organic Spirulina 
• 1 teaspoon vanilla extract 
• 1 egg or egg substitute
• 1 tablespoon of chia seeds 
• 1 tablespoon brown sugar 

1. Preheat oven to 350 degrees and oil up a muffin pan
2. Mash your bananas into the bottom of your mixing bowl and add in the maple sugar, egg, vanilla extract. Mix well. 
3. Add in the spirulina and flour and continue to mix. Fold in the blueberries. 
4. Once all is combined, divide into 12 muffins, sprinkle each muffin with chia seeds and brown sugar. Put in the oven for 20 minutes. Check your muffins after about 15 minutes. Baking time will vary. 
5. The muffins are done when you poke with a toothpick, and it comes up clean. Add to an airtight storage container. Muffins will stay fresh for 5 days. You can freeze them individually for up to 3 months and popped in the microwave for 30 seconds to enjoy.