Breakfast

Almond Flour Banana Blueberry Muffins is for Breakfast.

Almond Flour Banana Blueberry Muffins takes 15 minutes to prepare.

Almond Flour Banana Blueberry Muffins takes 30 minutes to cook.

Almond Flour Banana Blueberry Muffins makes 12 servings.

The ingredients for Almond Flour Banana Blueberry Muffins are:

12 serving Bob's Red Mill Almond Flour - per 1/4 Cup
558 gram(s) UBUMeBMe's Large Ripe Banana (by UBUMEBME)
3 large Egg, fresh, whole, raw
1 tsp Vanilla Extract
1 tsp Cinnamon, ground
1 tsp Baking Soda
.5 tsp Baking Powder
0.25 tsp Morton Iodized Salt
1.5 cup, unthawed Blueberries, frozen (unsweetened)
2 tbsp Natural Raw Unfiltered Honey

Here is how you make Almond Flour Banana Blueberry Muffins:

1.) Preheat oven to 350 degrees F and spray silicone muffin tin with cooking spray. Set aside.2.) In a powerful blender or food processor, add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt and process until smooth.3.3.) Add almond flour and process just enough to combine. Pause, scrape the walls and process just a bit again to combine. Add chocolate chips (I use frozen blueberries instead) and stir with a spatula.4.) Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin and bake for 30 minutes, or until golden brown and toothpick inserted come out clean. Remove from the oven, let cool 20 minutes and enjoy.Serving Size: 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user TLAMBERT52705.

The nutritional information for Almond Flour Banana Blueberry Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 240.9

• Total Fat: 15.3 g
• Cholesterol: 46.5 mg
• Sodium: 192.7 mg
• Total Carbs: 22.2 g
• Dietary Fiber: 4.8 g
• Protein: 8.2 g

The dietary needs meet for Almond Flour Banana Blueberry Muffins is Gluten Free