{Recipe} Banana Blueberry Muffins with Almond Flour

I have been a snack monster recently. I eat small meals and eat snacks in between. I noticed that if I start my day with high protein foods, I can better control the hunger pangs that I get all day long.

Before pregnancy, on days that I was very rushed, I can survive on black coffee with a slice of toast and banana on the go. I consider that a light breakfast and I usually would eat a heavier lunch to make up for it.

But now, eating toast feels like eating air in my current state. What I mean is, it doesn’t fill me up and I need a more dense breakfast to satisfy me.

I baked these muffins made with almond flour as my grab and go breakfast for the week. I usually grab one muffin, boiled eggs and a fruit on my way out to work.

I waited for these bananas to get their brown spots and found them perfectly ripe for muffin baking,

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Almond flour has become a pantry staples for me now for a few years. I love using it for dinner recipes like our favorite eggplant parmesan, but I’ve also used it baking muffins and cookies.

I like variety and I like experimenting, so switching it up between almond flour or wheat flour is fun. I have both kinds of almond flour, the blanched almond flour (I like Honeyville brand) and almond meal (Trader Joe’s kind is a good value).

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These muffins have no added sugar, all the sweetness comes from the fruit and I love it just the way they are.

Banana Blueberry Muffins with Almond Flour

(recipe from The Gluten-Free Almond Flour cookbook)

Ingredients:

  • 3 cups blanched almond flour
  • 1/4 teaspoon sea salt
  • 1 1/2 teaspoons baking soda
  • 2 tablespoons grapeseed oil
  • 3 large eggs
  • 2 cups (4 to 5) mashed very ripe bananas
  • 1 cup frozen blueberries

Directions:

– Preheat oven to 350F. Line 12 muffins cups with paper liners

– In a large bowl, combine the almond flour, salt and baking soda. In a medium bowl, whisk together the grapeseed oil and eggs.

– Stir the wet ingredients into the almond flour mixture until thoroughly combined. Stir the bananas into the batter, then carefully fold in the blueberries (you don’t want a purple batter). Spoon the batter into the lined muffin cups.

– Bake for 35 to 40  minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 30 minutes, then serve or store in the refrigerator.

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Here are some snapshots during the prep process.

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Comments

  1. The muffin tops look SO good!! I love how few ingredients there are. Delicious!

  2. The muffins look perfect! Great shape and I bet the texture is awesome!!

  3. So could go for 1 or 3 of these – YUMMERS:) I need to start baking more and just freeze the baked goods to have on hand when cereal and smoothies gets a little stagnant. Have a Great One:)

  4. This looks easy and yummy a combination I find irresistible, beautiful pictures!

  5. This looks easy and yummy, a combination I find irresistible. Great pictures!

  6. what are the macros for these?

  7. I don’t have any grapeseed oil. I’m guessing that coconut oil would not be a good substitute for now? I’ll likely buy some grapeseed oil soon, since I quickly researched it and see that it’s a good alternative to corn oil (which I usually sub with coconut oil but sometimes the coconut taste conflicts with what I’m cooking!).

  8. Yummazing! Just made these, super easy to make and they are delicious. I used canola oil because I didn’t have grapeseed oil & I added some cinnamon (about a tablespoon) to the batter and sprinkled a little cinnamon on top of each muffin before baking.

  9. Hi Lea. Your blog is awesome. Thank you for introducing me to this recipe. I made it once. Awesome. I have since created my own similar recipe. This was my inspiration. You can check it out here: http://typeonetyler.com/2015/12/07/low-carb-banana-blueberry-muffins/. I left a link to this page in the footer of my post. Be well!

  10. Ancient Aunt says:

    Lea, thank you; these are fabulous muffins. I discovered this recipe last night and went to sleep dreaming about them; made them first thing this morning for an Easter treat. I love how many bananas are used and appreciate that there’s no need to add any sugar as the bananas sweeten these to perfection. As you are a recipe designer I’m thinking you might roll your eyes a bit when people say they changed this or that. But as a recipe reader I so appreciate those comments.

    So…I only had 1 1/2 cups mashed bananas so I made up the difference with a half cup unsweetened applesauce; I added 1 teaspoon vanilla extract and 1 teaspoon cinnamon; I don’t have grapeseed oil so I melted and cooled 2 tablespoons coconut oil instead; and, I used Trader Joe’s almond meal (which isn’t blanched).

    I was excited to try out the silicone muffin liners I’d bought recently and I sprayed the insides well with Trader Joe’s coconut oil spray. Because the silicone liners are a little smaller than standard muffin tin holes, I ended up with 14 muffins and they baked perfectly in 35 minutes. I’ve read other commenters say they “inhaled” a baked treat because it was so good — but I’d never done so myself until today. Your muffins are over the top scrumptious. Thank you so much; your recipe will be often made and shared.

Trackbacks

  1. […] recipe here was inspired by a recipe found at healthycoconutblog.com.  Original recipe, as noted by healthycoconutblog.com, is from The Gluten-Free Almond Flour […]

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