I found this recipe in Elana Amsterdam’s book, ‘The Gluten-Free Almond Flour Cookbook and it’s a lovely not-too-sweet muffin that also works for a handy snack from the freezer – enjoy!
Banana Blueberry Almond Flour Muffins
3 c. almond flour
1/4 t. salt AND 1 1/2 t. baking soda
1/4 c. canola oil
2 c. mashed very ripe bananas – about 3 large
1 c. frozen blueberries
Preheat the oven to 350 and line your favorite muffin tin with paper liners. In a large bowl whisk together the almond flour, salt and soda, and in a smaller separate bowl whisk together the oil and eggs. Add the wet ingredients to the dry and combine well, then stir in the mashed banana, then fold in the blueberries.
Spoon the batter evenly into the 12 muffin cups and bake for about 30 minutes until the tops are a golden brown and the middles bounce back to a light touch. Allow the muffins to cool in the pan for about 30 minutes until you remove them to a rack (or eat them!).
- Category: Muffins, Almond, Gluten-free, Banana, Blueberry