Almond Flour (gluten free) Banana Blueberry Muffins

I’m no chef, nor am I professional baker by any means, but these muffins turned out fantastic & they are super easy!

Plus my toddler loves them and they are a great on-the-go snack.

Here’s the Recipe!

Ingredients:

• 3 cups of almond flour

•  1 teaspoon cinnamon 

• ¼ teaspoon salt 

• ½ teaspoon baking powder

• 1 teaspoon baking soda

• 4 ripe bananas 

• 3 eggs 

• 3 tablespoons honey 

• 1 teaspoon vanilla 

• 1 cup blueberries

Instructions:

• You’ll need 2 mixing bowls: 1 medium, 1 large. 

• Turn on the oven to preheat at 350 degrees. 

• Mix dry ingredients in the large bowl: almond flour, cinnamon, salt, baking powder, baking soda

• Mash the banana in the medium bowl, add all the wet ingredients EXCEPT the blueberries and mix. 

• Pour the wet ingredients from the medium bowl into the large bowl; mix thoroughly. 

• Lastly, fold in your blueberries. 

• Pour the batter into 12 cupcake trays and bake for approximately 25 mins or until golden and toothpick comes out clean. 

  *Note: you’ll want to grease your cupcake trays if you’re not using cupcake liners 

• Once the muffins are done, remove them from the cupcake tray and let them cool on a wire rack. 

• Once cool, ENJOY!

• The muffins can be stored in a tupperware container for up to 5 days or you can freeze them and thaw as needed.

 Nutritional Information:

• 89 cal/muffin

• 3g protein

• 2g fat

• 16g carb