Almond Flour Blueberry Muffins
15min
25min
4
500
Chef's Note
For the best texture, make sure your bananas are very ripe with plenty of brown spots. This adds natural sweetness without added sugar. If blueberries aren't in season, frozen ones work well too - just don't thaw them before folding into the batter to prevent color bleeding.
Tags
Ingredients
2 large ripe bananas
3 cups almond flour
4 large eggs
1/3 cup coconut oil
1/4 cup unsweetened almond milk
2 teaspoons vanilla extract
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup fresh blueberries
1/2 cup chopped walnuts
1/3 cup sugar-free monk fruit sweetener
1 teaspoon lemon zest
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- 2
In a large bowl, mash 2 large ripe bananas until smooth.
- 3
Add 4 large eggs, 1/3 cup melted coconut oil, 1/4 cup unsweetened almond milk, and 2 teaspoons vanilla extract to the mashed bananas. Whisk until well combined.
- 4
In a separate bowl, mix 3 cups almond flour, 1/3 cup sugar-free monk fruit sweetener, 2 teaspoons baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt.
- 5
Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- 6
Gently fold in 1 cup fresh blueberries, 1/2 cup chopped walnuts, and 1 teaspoon lemon zest.
- 7
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- 8
Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- 9
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Information (per serving)
500
31g
56g
17g
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