Sure, entomophagy (the act of eating insects) may sound a bit disgusting at first. After all, most people in today’s industrialized world did not grow up on grandma’s specialty of “cricket noodle soup.” Yet as the pit falls of conventionally raised animal protein sources slowly begin to prove dangerous to the human race, the need for food justice inevitably rises. Not only that, but supporting farmers committed to providing sustainable, safe, and real-food products also becomes very important. This does not only apply to vegetables and meat, but also insects, yes insects, a food delicacy that has continually sustained more than half of the worlds population for decades.
In the beginning, my family was not so keen on me baking with cricket flour. In fact, the first time I got some my mother actually made me keep it in my room instead of the kitchen, as she claimed it gave her the “heebie-jeebies.” I on the other hand, have always seen cricket flour from the total opposite end of the spectrum, as just another way I can maximize nutrient density in my diet. That being said, because of the repulsive nature that my family and friends had against the innocent flour that they had never even tried, I made it my goal to trick them into eating some without ever knowing. Overall, I am happy to say that I succeeded, and not only that, but I got my mother excited about having things to eat made with cricket flour, some of them being my cinnamon graham crackers, raw fig newtons bars, and another, these blueberry muffins.
Of course, having my mother as a taste tester is very very helpful in knowing if a recipe is a success. Though she eats 90% Paleo, she does not have any allergies or health complications, and can eat “regular,” gluten, dairy, and egg filled baked goods without any ailments. Therefore, having her critic any recipe that I make allows me to guarantee whether or not the flavor and texture of a dish is spot-on. Overall, these muffins were voted to be amazing, and quickly got gobbled down every time that I made them. As a note, if you are looking to eat them in the days after baking them off, make sure to store then in the fridge, and heat up in tinfoil in the oven before eating. This allows the juices to get flowing from whole-food ingredients used, and makes them all the more tasty. My friends and family enjoyed theirs both slathered with butter as part of their breakfast, as well as a late afternoon snack. That being said if these cricket-filled muffins can win over my family, I am sure they will win over yours as well! After all, who can resist a blueberry muffin? For those of you wondering about ingredient substitutions, be sure to scroll down to the end of the recipe for my notes.
Blueberry Streusel Coffee Cake Muffins
(Makes 8 Muffins)
- 8 oz (1 cup) banana
- 12 oz (1 1/2 cups) green plantain
- 6 medjool dates – pitted
- 1/4 cup cricket flour
- 1/4 cup tiger nut flour
- 1 tsp grain-free baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 cup organic apple sauce
- 1/4 up non-hydrogenated palm shortening
- 11/2 cup frozen or fresh blueberries
- 1/2 cup unsweetened banana chips
- 1/2 cup unsweetened shredded coconut
- 1/2 cup raisins
- 2 tsp cinnamon
- 1 tbsp maple sugar (optional)
- 1/2 tsp sea salt
- Preheat oven to 350 degrees.
- Place pitted dates in a small heat proof bowl, allowing to soak in hot water for 5-10 minutes.
- Grease your muffin tin with desired oil and set aside for later use.
- While the dates are soaking, peel, measure, and puree plantain and banana together until smooth.
- Add in softened dates, apple sauce, palm shortening, and cinnamon, pureeing until smooth.
- Next, add cricket and tiger nut flour, grain free baking powder, and baking soda.
- Allow the flour to become fully incorporated with the wet ingredients.
- Remove the food processor blade and fold in blueberries.
- Scoop muffin batter into greased muffin tin (or) muffin liners.
- Back in the food processor, pulse together streusel topping ingredients.
- Once mixed, crumble on top of muffins, place in the preheated oven, and bake for 30 minutes.
- Remove from oven and allow to cool for another 30 minutes before popping out of the muffin tin.
To make grain-free baking powder, combine 1 tbsp of baking soda, 2 tbsp cream of tartar, and 2 tbsp tapioca starch in a sealable container and use as needed in place of regular baking powder.
If you can have nuts, substituting tiger nut and cricket flour for all almond flour works great.
Substituting all tiger nut flour also works in place of the cricket flour.
Cutting the recipe in half makes for a perfect 4 muffins if you do not want the full amount.
For a certified organic, non-GMO source of cricket flour, visit Next Millennium Farms.
To make coconut free, simply use all banana chips in the topping.
John 15:4 “Abide in Me, and I in you. As the branch cannot bear fruit of itself, unless it abides in the vine, neither can you, unless you abide in Me.”