Store-bought blueberry muffins are often slacking on actual blueberries. On the other hand, pick up a muffin from the corner bakery and you’re overwhelmed by sweetness – almost always from added sugar. So, where’s the middle ground? In your kitchen, that’s where! The natural sweetness of whole berries and one ripe banana are all you need to bring this perfectly balanced breakfast treat to a table near you.
Ingredients
2 cups almond flour
1 tsp. baking soda
1 tsp. vanilla flavoring
2 Tbsp. coconut oil
¼ cup unsweetened almond milk
2 eggs
1 ripe banana
½ cup fresh or frozen blueberries
¼ cup walnuts, chopped
Directions
- In a large bowl, mix all ingredients except berries and walnuts. Stir until smooth.
- Carefully fold in berries and nuts.
- Pour batter into paper-lined or greased muffin pan.
- Top with more blueberries and walnuts, if desired
- Bake at 350F for 20 minutes, or until a toothpick comes out clean.
- Eat up and let me know how you like them in the comments below!