Blueberry Muffins

Monica serves up her recipe for Blueberry Muffins! This breakfast option may make you salivate, but it won't leave you feeling bloated as these are made with gluten-free almond flour, tapioca starch and without refined sugar. These are naturally sweetened with ripe banana and honey.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword almond flour, blueberry banana muffins, healthy blueberry muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 438kcal

Author Monica Stevens Le

Ingredients

2 cups blanched almond flour
1/2 cup tapioca starch or rice flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon sea salt
3 large eggs at room temperature
1/4 cup honey
1 mashed very ripe banana
1/4 cup coconut oil melted
1 teaspoon pure vanilla extract
1 1/2 cups fresh blueberries washed

Instructions

Preheat the oven to 325 degrees Fahrenheit.
Sift and combine all of the dry ingredients together in a medium sized bowl.
In a large bowl, mash the banana with a fork. Add in the rest of the wet ingredients and mix well with a immersion blender or electric hand mixer.
Slowly add in the dry ingredients to the mixture and mix until incorporated very well. Then, fold in the fresh blueberries.
Line a muffin pan with 6 silicone liners or paper liners. (I still spray the liners with coconut oil spray just in case!)
Bake in the oven for 20-30 minutes or until the tops look golden brown around the edges and a toothpick inserted into the center comes out clean.

Notes

I like to keep it plain and simple when I do eat them and just top them off with some warm butter but almond butter would also taste great.

Nutrition