Banana Blueberry Almond Flour Muffins Gluten Free Food
BLUEBERRY BANANA ALMOND FLOUR MUFFINS
These blueberry banana muffins are made with almond flour, making them a naturally gluten-free, lower carbohydrate and higher protein option. They're sweetened with bananas and blueberries and are perfect for a filling, yet healthy snack!
Provided by Nourished by Caroline
Categories Snack
Time 45m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F. Line a muffin pan with muffin liners or use a silicone muffin pan for easy removal.
- In a medium bowl, whisk together all the wet ingredients. Set aside.
- In a second bowl, mix together all the dry ingredients, except for the blueberries. Transfer to the bowl with the wet ingredients and mix it all together until combined, without over mixing. Stir in the blueberries.
- Transfer to the muffin pan, making 12. The mixture will be thick, so to have a smoother looking muffin top, smooth them with lightly wet hands. Alternatively, you can transfer the mixture using an ice cream scoop.
- Bake for 30 minutes at 350°F. The muffins will be dark on the outside, but shouldn't be burnt.
- Let them cool completely and store them in an airtight container in the fridge or freezer.
ALMOND FLOUR BLUEBERRY BANANA MUFFINS
Almond Flour Blueberry Banana Muffins are easy almond flour muffins that come together in minutes with just one bowl. These muffins are dairy-free, gluten-free and paleo friendly!
Provided by Marcie
Categories Breakfast
Time 35m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Line a standard muffin pan with paper liners.
- Mash the banana in a large bowl. Add the eggs, oil, maple syrup and vanilla and whisk until well combined.
- Add the almond flour, then sprinkle the baking powder, baking soda and salt over the top. Whisk until well incorporated and no lumps remain, then gently fold in the blueberries.
- Divide the batter evenly between the muffin cups and bake on the middle rack of the oven for 23-28 minutes, until lightly golden brown and set. Remove from heat and place on a wire rack. Let stand 10 minutes, then remove from the pan and cool completely. Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 239 kcal, Carbohydrate 18 g, Protein 6 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 31 mg, Sodium 145 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 15 g
ALMOND FLOUR BLUEBERRY MUFFINS BEST EVER
I got this recipe off the internet. These are truly the best almond flour muffins ever. My granddaughter was just diagnosed with Celiac Disease and I have been looking for a great gluten free muffin and I finally hit the mark with this recipe.
Provided by Lighthouse Rita
Categories Breakfast
Time 33m
Yield 24 mini muffins, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 350 degrees.
- Mix dry ingredients.
- Mix liquid ingredients in separate bowl.
- Add liquid ingredients to dry ingredients and gently mix.
- Gently fold in blueberries.
- Put into prepared muffin cups.
- If making mini muffins cook for 15 minute or when toothpick comes out clean.
- If making big muffins cook for 20-23 minute or when toothpick comes out clean.
- Cool for 5 minutes and enjoy. Yum!
Nutrition Facts : Calories 96.8, Fat 5.1, SaturatedFat 0.7, Cholesterol 37.2, Sodium 135.7, Carbohydrate 11.9, Fiber 0.3, Sugar 11.3, Protein 1.4
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