Almond Flour Banana Blueberry Muffins are hearty, nutritious and packed with banana and juicy blueberries. They come together in just one bowl, and there's no refined sugar, dairy or gluten!
1cupblueberriesoptional; see recipe variation section above
Instructions
Preheat the oven to 350 degrees. Line a standard muffin pan with paper liners.
Mash the banana in a large bowl. Add the eggs, oil, maple syrup and vanilla and whisk until well combined.
3 bananas, 2 large eggs, 1/4 cup olive oil, 1/4 cup pure maple syrup, 1 teaspoon vanilla extract
Add the almond flour, then sprinkle the baking powder, baking soda and salt over the top. Whisk until well incorporated and no lumps remain, then gently fold in the blueberries.
Divide the batter evenly between the muffin cups and bake on the middle rack of the oven for 23-28 minutes, until lightly golden brown and set. Remove from heat and place on a wire rack. Let stand 10 minutes, then remove from the pan and cool completely. Enjoy!
Notes
Pro tip: Use finely ground almond flour for best results. Do not substitute with almond meal as it contains the skin of the almonds and will lend a grainy texture.
Use overripe, spotted bananas for best results. The more ripe your bananas are, the sweeter the muffins will be!
If blueberries aren't in season, use frozen blueberries, tossed in an additional tablespoon of almond flour.
Muffins will keep at room temperature in an air tight container for 3 days. Place in the refrigerator to keep for up to one week, and reheat as needed.
Almond flour banana muffins are also freezer friendly. Freeze for up to 3 months and thaw overnight in the refrigerator.