Almond blueberry muffins
These almond blueberry muffins are amazingly delicious and surprisingly healthy. They will be your new obsession.
Servings: 12
Calories: 176kcal
Equipment
Ingredients
- 1 cup bananas, ripe, mashed (about 2 medium) (280 g)
- 2 eggs
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 2-1/2 cups almond flour, fine (325 g)
- 1-1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 1 cup blueberries fresh or frozen
Instructions
- Preheat the oven to 350°F. Line a muffin pan with silicone or paper liners.
- Mash the bananas with a fork in a large bowl.
- Add eggs, maple syrup and vanilla extract.
- Mix well with a whisk until combined.
- Add almond flour to the bowl. Sprinkle baking powder, baking soda and salt on top. Whisk until well incorporated.
- Add blueberries to the bowl.
- Gently fold them into the batter with a spatula
- Divide the batter between the muffin cups, about 1/4 cup each (4 tablespoons). A large ice cream scoop is very convenient for this.
- Bake 28 minutes until lightly golden brown.
- 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. Once they are cool enough to handle, take them out of the liners by gently pressing on the sides and let them finish cooling.
- These muffins can frozen and reheated for a minute in a microwave oven.
Nutrition
Calories: 176kcal | Total Carbohydrate: 13g | Protein: 6g | Total Fat: 12g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 27mg | Sodium: 135mg | Potassium: 95mg | Dietary Fiber: 3g | Total Sugars: 6g | Vitamin A: 58IU | Vitamin C: 3mg | Vitamin D: 1µg | Calcium: 88mg | Iron: 1mg | Includes Added Sugar: 2g