Banana blueberry almond flour muffins gluten free –Welcome to a delightful recipe that’s sure to please your taste buds: Banana Blueberry Almond Flour Muffins! These muffins are not only delicious but also a healthier alternative to traditional muffins. They’re perfect for breakfast, a snack, or even as a dessert. Let’s dive in and gather the ingredients before we jump into the baking!
Banana Blueberry Almond Flour Muffins
These moist and flavorful muffins combine the sweetness of ripe bananas and blueberries with the nutty flavor of almond flour. Not only are they gluten-free, but they also pack a nutritional punch!
Ingredients:
- 2 ripe bananas, mashed
- 2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, combine the mashed bananas, honey (or maple syrup), eggs, and vanilla extract. Mix until well blended.
- In a separate bowl, whisk together the almond flour, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in the blueberries, ensuring they’re evenly distributed throughout the batter.
- Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these Banana Blueberry Almond Flour Muffins warm or at room temperature! They also freeze wonderfully, so you can always have a delicious snack on hand. Happy baking!