Blueberry Banana Sorghum Almond Meal muffins

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 242.7
  • Total Fat: 12.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 8.3 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 3.5 g
  • Protein: 5.1 g

View full nutritional breakdown of Blueberry Banana Sorghum Almond Meal muffins calories by ingredient
Submitted by:


Adapted from OSG Blissful Blueberry Banana Spelt Muffins Adapted from OSG Blissful Blueberry Banana Spelt Muffins
Number of Servings: 10


    2 mashed bananas
    .8 cups almond milk unsweetened (I use So Delicious Almond Plus)
    1 tsp Almond Cider Vinegar
    1 tsp vanilla extract
    1/4 cup maple syrup
    1/4 cup melted coconut oil
    1.5 cup sorghum flour
    1/2 cup almond meal
    4 tbsp coconut sugar
    2 tsp baking powder
    1.5 tsp cinnamon
    1/2 tsp sea salt
    1/2 tsp baking soda
    1/2 cup walnut pieces
    1 cup frozen blueberries


Preheat oven to 350 degrees and grease a muffin tin.

In a medium bowl, mash bananas with milk, vinegar, maple syrup and vanilla.

In a large bowl, mix dry ingredients together.

Stir coconut oil into the wet mixture. Pour wet ingredients onto the dry ingredients and stir until combined. Do not over mix.

Gently fold in walnuts and then blueberries, taking care not to over mix. Spoon into muffin tin (I usually fill 10). Bake for about 25 minutes, and check for doneness (might be longer or shorter depending on your oven.

Serving Size: makes 10 muffins

Number of Servings: 10

Recipe submitted by SparkPeople user MEGANHALLINAN.

Rate This Recipe