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Tuesday, March 09, 2010

Blueberry Banana Muffins

Blueberry Banana Muffins:

3 cups blanched almond flour
1/4 t sea salt
1 & 1/2 t baking soda
2 T grapeseed oil
3 large eggs
2 c (4-5) mashed very ripe bananas
1 c frozen blueberries

Preheat the oven to 350. Line 12 muffin 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 fold in the blueberries. Spoon the batter into the prepared muffin cups.

Bake for 35-40 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 min, then serve.

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