I’m excited to share this recipe for banana blueberry almond flour muffins. The muffins are gluten-free and contain no refined sugar. They’re easy to make, good for you, and absolutely delicious! Plus they freeze well so you can enjoy them anytime the mood strikes. Enjoy!
prep: 15 mins cook: 15 mins additional: 30 mins total: 60 mins Servings: 4 Yield: 4 servings
¼ teaspoon baking soda
½ teaspoon ground flax seed (Optional)
1 cup almond meal
½ ripe banana
1 tablespoon honey
½ teaspoon chia seeds (Optional)
¾ cup fresh blueberries
½ teaspoon apple cider vinegar
Preheat oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.
Mix almond meal, flax seed, chia seeds, and baking soda together in a small bowl. Whisk eggs, honey, and apple cider vinegar together in a separate bowl. Stir almond meal mixture into egg mixture until batter is just mixed. Mash banana into batter and fold in blueberries. Scoop batter into the prepared muffin cups.
Bake in the preheated oven until slightly browned, about 15 minutes. Cool muffins in pan for 30 minutes.
Per Serving: 199 calories; protein 14.8g; carbohydrates 20.2g; fat 8g; cholesterol 93mg; sodium 116.5mg.