Blueberry Banana Gluten-Free Muffins
These gluten-free muffins are quick and easy to make. They are made using almond flour which you can find in most health food stores or the health food section of your grocery store (or if you make your own almond milk, you can make almond flour from the pulp).
The almond flour, combined with the eggs, makes these higher in protein than your average muffin. And the blueberries are prebiotic which means they feed the residential good bacteria in your gut!
These muffins aren’t too sweet so feel free to up the honey or maple syrup if you want them sweeter. Also, try adding in different fruits, nuts, and seeds. Enjoy!
Makes 8-10 muffins.
Ingredients
- 2 cups almond flour
- 1 tsp ground flax
- 1/2 tsp baking soda
- 4 organic eggs
- 1-2 tbsp honey or maple syrup
- 1 tsp apple cider vinegar
- 1 banana, mashed
- 1 1/2 cups blueberries
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Line 8-10 muffin cups with paper liners or grease well.
- Combine all the wet ingredients in one bowl.
- Mix in dry ingredients.
- Fold in the banana and blueberries.
- Pour into the muffin tin.
- Bake for 15-20 minutes until the tops are golden.
- Cool and serve!
