Almond Flour, Banana, Blueberry Muffins by Rini

Nothing says it better than a picture!

Last week, we were so blessed by these muffins made by our good friend Rini.  It seems we’re always getting spoiled by her kitchen magic, and last week at the beach was no exception!  When she took out her tupperware and pulled off the lid, Jono and I were left standing with salivating, tongue-wagging mouths.  We hadn’t eaten breakfast yet, so these were a welcomed surprise!  Thanks Rini!

These are such a great alternative to traditional muffins, especially those with gluten intolerances.  Grain free!

What You’ll Need:

DRY:

2 cups blanched almond flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

WET:

5 eggs

2 mashed bananas

2 tbsp pure maple syrup (I used Coconut Nectar as a substitute)

2 tbsp coconut oil

1 tsp vanilla essence

1 tsp apple cider vinegar

4-5 oz of blueberries *Add once everything is mixed together

What You’ll Do:

Preheat oven to 180 C

Grease muffin tray

Mix dry ingredients together

Mix wet ingredients in a separate bowl

Add wet mixture to dry mixture

Once thoroughly mixed, add berries

Scoop 1/4 c of batter into each muffin cup

Bake for 25 minutes

Cool for 10 minutes before removing

Makes 10 – 12 muffins

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4 responses

  1. I would like to have the calorie count for the banana, blueberry muffins and also the pumpkin spice muffins. I am a diabetic and the calories matter. Janet

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