Banana Blueberry Muffins:
A great lunchbox idea and afternoon treat are these grain free, sugar-free muffins. This recipe comes from Elana Amsterdam’s book “The Gluten-Free Almond Flour Cookbook”. Her website which I use often is: http://www.elanaspantry.com
Makes 12 muffins
- 3 cups blanched almond flour
- 1/4 tsp sea salt
- 1 1/2 tsp baking soda
- 2 tbsp coconut oil
- 3 large eggs
- 2 cups (4-5) mashed ripe bananas
- 1 cup of frozen blueberries
Preheat the oven to 180. Line 12 muffin cups with paper liners.
In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the coconut oil and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Stir the bananas into the batter, then fold in the blueberries. Spoon the batter into the prepared muffin cups.
Bake for 20 – 25 min, until the muffin tops are golden brown and a toothpick inserted into the centre of a muffin comes out clean. Let the muffins cool in the pan for 30 minutes, then serve.
Enjoy Functional Foods 🙂