These blueberry banana muffins are made with almond flour, making them a naturally gluten-free, lower carbohydrate and higher protein option. They're sweetened with bananas and blueberries and are perfect for a filling, yet healthy snack!
Course Snack
Cuisine gluten-free
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 12
Ingredients
Wet Ingredients
3mediumoverripe bananas,mashed
1teaspoonvanilla extract
2largeeggs
Dry Ingredients
2 1/2cupsfine almond flour,spoon and leveled
1/2 teaspoonbaking powder
1teaspoonbaking soda
1/4teaspoonsalt
1cupblueberries
Instructions
Preheat the oven to 350°F. Line a muffin pan with muffin liners or use a silicone muffin pan for easy removal.
In a medium bowl, whisk together all the wet ingredients. Set aside.
In a second bowl, mix together all the dry ingredients, except for the blueberries. Transfer to the bowl with the wet ingredients and mix it all together until combined, without over mixing. Stir in the blueberries.
Transfer to the muffin pan, making 12. The mixture will be thick, so to have a smoother looking muffin top, smooth them with lightly wet hands. Alternatively, you can transfer the mixture using an ice cream scoop.
Bake for 30 minutes at 350°F. The muffins will be dark on the outside, but shouldn't be burnt.
Let them cool completely and store them in an airtight container in the fridge or freezer.
Video
Notes
This recipe is inspired by ifoodreal.Make sure to use superfine almond flour (not almond meal). This is the almond flour that I use.For vegan muffins, omit the eggs and add 1-2 tablespoons of plant-based milk.You can swap the blueberries for raspberries or a handful of chocolate chips. Change the add-ins using what you have on hand.You can use frozen blueberries, but keep in mind that the batter will be a bit blue.You can skip the add-ins and keep it simple by making banana muffins.You can add nuts for a little crunch. Walnuts and pecans would work best.You can also mix all the ingredients in a blender, which is how ifoodreal made them, but I opted for the old fashion bowl.