Blueberry Banana Muffins {Almond Flour}

4.75 stars (8 reviews)

Blueberry Banana Muffins {Almond Flour}

These easy-to-make blueberry banana muffins are made with almond flour, and sweetened mainly by bananas. They are soft fluffy, and will melt in your mouth.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Keyword: gluten-free muffins, paleo muffins, peanut butter. banana muffins

Servings:

Calories: 152kcal

Author: Shuang Shuang Liang

Equipment

Ingredients

1 cup ripe bananas ~2 medium
1/2 cup almond butter Unsalted, Unsweetened
2 eggs
1/4 cup maple syrup or honey
1 cup Almond flour 120g
2 tbsp coconut flour
1 tsp baking powder
1/2 tsp baking soda
2 tsp vanilla extract
1 1/4 cup fresh blueberries

Instructions

Preheat the oven to 375 F.
In a medium mixing bowl, mash ripe bananas, then add in the wet ingredients –almond butter, eggs, maple syrup, and vanilla extract. Use a hand mixer to combine until smooth.
In a separate mixing bowl, combine the dry ingredients – almond flour, coconut flour baking powder, baking soda, and a pinch of sea salt. Add dry ingredients to wet ingredients. Combine with a spatula. Fold in 1 cup fresh blueberries.
Grease a lined muffin pan ( I used non-stick silicone muffin pan) with a little bit of coconut oil. Evenly divide up the muffin batter into the cups. Fill the muffin cups close to the top.
Sprinkle the rest of the blueberries on top. Bake for 20 minutes or until a toothpick comes out clean after sticking into the center.
Let it cool for 10 minutes then rest them on a cooling rack. Enjoy with some extra almond butter on top and a cup of coffee!
Store in air-tight containers in the fridge or freezer.

Video

Nutrition