almond blueberry muffins

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Almond blueberry muffins Learn More

Cuisine With Me

[{"selector":"#anim-28ed06ee-5ef2-4c63-9d44-38744c995fd1","keyframes":{"transform":["translate3d(-112.42425%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c8733a1a-82cc-4c95-966c-aa6e83ce24ce","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9c807351-ed89-4a73-8b03-60d08ffb8880","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] These almond blueberry muffins are amazingly delicious and surprisingly healthy. They will become your new obsession. Learn More

Cuisine With Me

[{"selector":"#anim-009c1e3b-2310-47b1-b7cd-d5b1aa151dd5","keyframes":{"transform":["translate3d(-112.42425%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0c8a5f16-1ab0-4e8e-8f68-664cbfe3479f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4a52c36f-e443-496e-bad9-0ef8d6d483ed","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] – Bananas – Almond flour – Blueberries – Eggs – Maple syrup – Vanilla extract – Baking powder – Baking soda – Salt Ingredients Full Ingredients

Mash the bananas with a fork in a large bowl. Add eggs, maple syrup and vanilla extract.

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Mix well with a whisk until combined.

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Add almond flour to the bowl. Sprinkle baking powder, baking soda and salt on top. Whisk until well incorporated.

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Add blueberries to the bowl.

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Gently fold them into the batter with a spatula

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Divide the batter between the muffin cups, about 1/4 cup each. Bake 28 minutes until lightly golden brown

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Let the pan stand 15 minutes on a wire rack. Remove the muffins with their liners from the pan and let them cool another 15 minutes on the wire rack.

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Enjoy! These muffins can also be frozen and reheated for a minute in a microwave oven.

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Cuisine With Me

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Healthy oatmeal raisin cookies

Cuisine With Me

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Cuisine With Me

Cuisine With Me

Cuisine With Me

Cuisine With Me

Cuisine With Me

Cuisine With Me

Mash the bananas with a fork in a large bowl. Add eggs, maple syrup and vanilla extract.

1

Cuisine With Me

Cuisine With Me

Mix well with a whisk until combined.

2

Cuisine With Me

Cuisine With Me

Add almond flour to the bowl. Sprinkle baking powder, baking soda and salt on top. Whisk until well incorporated.

3

Cuisine With Me

Cuisine With Me

Add blueberries to the bowl.

4

Cuisine With Me

Cuisine With Me

Gently fold them into the batter with a spatula

5

Cuisine With Me

Cuisine With Me

Divide the batter between the muffin cups, about 1/4 cup each. Bake 28 minutes until lightly golden brown

6

Cuisine With Me

Cuisine With Me

Let the pan stand 15 minutes on a wire rack. Remove the muffins with their liners from the pan and let them cool another 15 minutes on the wire rack.

7

Cuisine With Me

Cuisine With Me

Enjoy! These muffins can also be frozen and reheated for a minute in a microwave oven.

8

Cuisine With Me

Cuisine With Me

Cuisine With Me

Cuisine With Me

Healthy oatmeal raisin cookies

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Cuisine With Me

Cuisine With Me

Cuisine With Me

Cuisine With Me

Cuisine With Me

Cuisine With Me