Banana-Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
2 cups ground almonds1/4 cup ground flaxseeds1/4 + 2 Tablespoons of Truvia (or sweetener equivalent to 3/4 cups sucrose)1 teaspoon baking powderDash of fine sea salt1 ripe banana2 large eggs1/2 cup sour cream or coconut milk1/4 cup coconut oil, walnut oil, or extra-light olive oil1 cup blueberries, fresh or frozen
Preheat the oven to 325 F. Grease a 12 cup muffin tin with oil.
Combine the ground almonds, ground flaxseeds, sweetener, baking powder, and salt in a bowl and mix with a spoon.
In another bowl, mash the banana until smooth. Stir in the eggs, sour cream or coconut milk, and oil. Add the banana mixture to the almond meal mixture and mix thoroughly. Fold in the blueberries.
Spoon the batter into the muffin cups, filling them halfway. Bake until a toothpick inserted in the center of a muffin comes out dry, about 45 minutes. Cool in the pans for 10 to 15 minutes, then turn out of the pan and transfer to a rack to cool completely.
Serving Size: Makes 10 - 12 muffins
Combine the ground almonds, ground flaxseeds, sweetener, baking powder, and salt in a bowl and mix with a spoon.
In another bowl, mash the banana until smooth. Stir in the eggs, sour cream or coconut milk, and oil. Add the banana mixture to the almond meal mixture and mix thoroughly. Fold in the blueberries.
Spoon the batter into the muffin cups, filling them halfway. Bake until a toothpick inserted in the center of a muffin comes out dry, about 45 minutes. Cool in the pans for 10 to 15 minutes, then turn out of the pan and transfer to a rack to cool completely.
Serving Size: Makes 10 - 12 muffins
Nutritional Info Amount Per Serving
- Calories: 211.0
- Total Fat: 18.0 g
- Cholesterol: 38.2 mg
- Sodium: 78.9 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 3.6 g
- Protein: 6.0 g
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