Banana-Blueberry Muffins
Nutritional Info
- Servings Per Recipe: 11
- 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
View full nutritional breakdown of Banana-Blueberry Muffins calories by ingredient
Introduction
Gluten Free Gluten FreeNumber of Servings: 11
Ingredients
-
2 cups ground almonds
1/4 cup ground flaxseeds
1/4 + 2 Tablespoons of Truvia (or sweetener equivalent to 3/4 cups sucrose)
1 teaspoon baking powder
Dash of fine sea salt
1 ripe banana
2 large eggs
1/2 cup sour cream or coconut milk
1/4 cup coconut oil, walnut oil, or extra-light olive oil
1 cup blueberries, fresh or frozen
Directions
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