Blueberry + Banana Almond Flour Muffins

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Blueberry + Banana Muffins

Yield: 32

Author: Chef Karla Angel

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

• 3 cups Almond flour
• 1/2 teaspoon Salt
• 1 ½ teaspoons Baking soda
• 2 tablespoons Coconut oil
• 1 tablespoon Vanilla extract
• 4 each Eggs
• 1 ½ cups Blueberries
• 4 each Bananas

Instructions

1. In a food processor, blend bananas until smooth.
2. Add; almond flour, salt, baking soda, coconut oil, eggs, blend until smooth.
3. Fold in ½ of the blueberries into the batter.
4. Scoop ¼ cup of batter into a lined muffin pan, top each muffin batter with 5-7 blueberries, slightly pressing them in.
5. Bake at 350 degrees for 25-30 minutes.

Notes

This recipe makes a large batch, I like to go all out when I make these and freeze the leftover muffins.

For fresh muffins, store them in an airtight container in the fridge for up to 7 days.

Frozen muffins will last up to 6 months stored in an airtight container for up to 6 months.

Nutrition Facts

Calories

128

Fat (grams)

9 g

Carbs (grams)

9 g

Protein (grams)

4 g

1 serving = 1/4 cup batter per muffin

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