Almond Flour Banana Blueberry Muffins

These Almond Flour Banana Blueberry Muffins are wholesome, nutritious and packed with banana and juicy blueberries. They come together in just one bowl, and there’s no refined sugar, dairy or gluten. They’re an easy, healthy meal prep breakfast!

Author: Flavor the Moments

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 12 servings

Calories: 115 kcal per serving

Ingredients

3 - bananas mashed
2 - eggs
¼ cup - pure maple syrup
1 tsp - vanilla extract
2 ½ cups - almond flour
1 ½ teaspoons - baking powder
¼ tsp - baking soda
¼ tsp - kosher salt
1 cup - blueberries
¼ cup - olive oil

Instructions

Preheat the oven to 350 degrees. Line a standard muffin pan with paper liners.
Mash the banana in a large bowl. Add the eggs, oil, maple syrup and vanilla and whisk until well combined.
Add the almond flour, then sprinkle the baking powder, baking soda and salt over the top. Whisk until well incorporated and no lumps remain, then gently fold in the blueberries.
Divide the batter evenly between the muffin cups and bake on the middle rack of the oven for 23-28 minutes, until lightly golden brown and set. Remove from heat and place on a wire rack. Let stand 10 minutes, then remove from the pan and cool completely. Enjoy!

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