Banana Blueberry Muffins
Almond flour makes great muffins. Here is a current favorite, protein rich, gluten-free, and naturally sweetened.
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Ingredients
¼ cup honey
2 large eggs
2 very ripe bananas
¾ tsp baking soda
½ tsp salt
2 ½ cups blanched almond flour
1 cup blueberries
2 TBSP walnuts chopped
59 ml honey
2 large eggs
2 very ripe bananas
¾ tsp (3.75 ml) baking soda
½ tsp (2.5 ml) salt
280 grams blanched almond flour
124 grams blueberries
2 TBSP (30 ml) walnuts chopped
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Instructions
- Preheat your oven to 310°F (154°C)
- Mix all the wet ingredients (except for the blueberries) together in a bowl until well blended.
- Add dry ingredients and mix well again.
- Add the blueberries and fold in with a spoon or spatula.
- Add muffin liners to a muffin baking pan, and then add batter to each liner.
- Bake for 30 minutes, or until a toothpick comes out clean from a muffin. I wait until they are brown on top.
- Cool and enjoy. I store these in the refrigerator, but you can store them outside for a few days, covered. They're great toasted for a few minutes.
Nutritional Info
Storage
I store these in the refrigerator, but you can store them outside for a few days, covered. They're great toasted for a few minutes.
Notes
Feel free to add some (up to 3 TBSP - 45 ml) unsalted butter or coconut oil, if you'd like a moister muffin and a slightly denser muffin.
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