Almond Flour Banana Blueberry Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 240.9
- Total Fat: 15.3 g
- Cholesterol: 46.5 mg
- Sodium: 192.7 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 4.8 g
- Protein: 8.2 g
View full nutritional breakdown of Almond Flour Banana Blueberry Muffins calories by ingredient
Introduction
Easy low carb and gluten free little banana breads with almond flour. Healthy enough for breakfast and melt in your mouth almond flour muffins! Easy low carb and gluten free little banana breads with almond flour. Healthy enough for breakfast and melt in your mouth almond flour muffins!Number of Servings: 12
Ingredients
-
12 serving Bob's Red Mill Almond Flour - per 1/4 Cup
558 gram(s) UBUMeBMe's Large Ripe Banana (by UBUMEBME)
3 large Egg, fresh, whole, raw
1 tsp Vanilla Extract
1 tsp Cinnamon, ground
1 tsp Baking Soda
.5 tsp Baking Powder
0.25 tsp Morton Iodized Salt
1.5 cup, unthawed Blueberries, frozen (unsweetened)
2 tbsp Natural Raw Unfiltered Honey
Tips
The recipe is good with or without the honey. Feel free to omit. Make sure that the bananas are ripe, or the recipe will not have enough liquid.
Directions
1.) Preheat oven to 350 degrees F and spray silicone muffin tin with cooking spray. Set aside.
2.) In a powerful blender or food processor, add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt and process until smooth.
3.
3.) Add almond flour and process just enough to combine. Pause, scrape the walls and process just a bit again to combine. Add chocolate chips (I use frozen blueberries instead) and stir with a spatula.
4.) Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin and bake for 30 minutes, or until golden brown and toothpick inserted come out clean. Remove from the oven, let cool 20 minutes and enjoy.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user TLAMBERT52705.
2.) In a powerful blender or food processor, add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt and process until smooth.
3.
3.) Add almond flour and process just enough to combine. Pause, scrape the walls and process just a bit again to combine. Add chocolate chips (I use frozen blueberries instead) and stir with a spatula.
4.) Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin and bake for 30 minutes, or until golden brown and toothpick inserted come out clean. Remove from the oven, let cool 20 minutes and enjoy.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user TLAMBERT52705.