Almond Flour Blueberry Blender Muffins
These almond flour blueberry blender muffins are grain-free, easy to make and incredibly satisfying and delicious.
Servings: 12
Calories: 191kcal
Ingredients
- 2 cups almond flour
- 3 bananas ripe and spotty
- 3 large eggs
- ½ cup unsweetened applesauce
- ¼ cup arrowroot powder
- ¼ cup ground flax
- 2 teaspoon baking soda
- 1 ½ teaspoon cinnamon
- ½ teaspoon coarse salt
- 6 oz. blueberries* (approximately 1 cup)
Instructions
- Preheat oven to 350 degrees and line muffin tins with unbleached parchment liners.
- Peel bananas and break into pieces. Place into blender cup (or bowl of food processor) along with all other ingredients, except for blueberries.
- Blend on high until everything is well incorporated and batter is smooth.
- Mix blueberries in by hand.
- Scoop batter into prepared muffin tin. Evenly disperse between the 12 portions. For larger muffins, scoop into large muffin tins...you will get 9.
- Bake for 30 minutes.
- Muffins will stay good for 3 days at room temperature, 1 week in the fridge or 3 months in the freezer.
Notes
Storage
- Almond flour muffins are moist and delicious, but will only stay good at room temperature for about 3 days.
- Store muffins in airtight container in the fridge for up to a week.
- Freeze completely cooled muffins in freezer-safe bag for up to 3 months.
Nutrition
Calories: 191kcal | Carbohydrates: 18g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 303mg | Potassium: 169mg | Fiber: 4g | Sugar: 7g | Vitamin A: 97IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 1mg