Banana Blueberry Almond Flour Muffins (Gluten-Free)

These gluten-free muffins made with almond flour are delicious, healthy, quick, and easy! You can mix any fruits, vegetables, nuts, or seeds into this recipe by replacing bananas and blueberries with whatever fruit you want. Enjoy!


Bread · Quick Bread Recipes · Muffin Recipes · Blueberry Muffin Recipes


Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 1 hrs
Additional Time: 30 mins
Servings: 4

Ingredients

Ingredients List

  • 1 cup almond meal

  • ½ teaspoon ground flax seed (Optional)

  • ½ teaspoon chia seeds (Optional)

  • ¼ teaspoon baking soda

  • 2 eggs

  • 1 tablespoon honey

  • ½ teaspoon apple cider vinegar

  • ½ ripe banana

  • ¾ cup fresh blueberries


Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.

  2. Mix almond meal, flax seed, chia seeds, and baking soda together in a small bowl. Whisk eggs, honey, and apple cider vinegar together in a separate bowl. Stir almond meal mixture into egg mixture until batter is just mixed. Mash banana into batter and fold in blueberries. Scoop batter into the prepared muffin cups.

  3. Bake in the preheated oven until slightly browned, about 15 minutes. Cool muffins in a pan for 30 minutes.

Tips

For a vegan substitute, use 2 tablespoons of applesauce or 3/4 of a banana in place of the eggs.


Nutrition Facts (per serving)

Nutrition Facts
199 Calories
8g Fat
20g Carbs
15g Protein


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