I said it in my Stories earlier this week and I’ll say it again – we are a muffin family over here! I try to make muffins that are healthy, gluten free if possible, and of course delicious so that everyone will enjoy them. I found this recipe below from Unsweetened Caroline while searching for a way to use overripe bananas and not have to make banana bread. I love that there is no added sugar in these, and that they are still plenty sweet.
Makes 12 muffins
3 medium overripe bananas
1 teaspoon vanilla extract
2 large eggs
2 1/2 cups fine almond flour (spoon and leveled)
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
- Preheat oven to 350F. Line a muffin pan with muffin liners or lightly grease.
- 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 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 quite 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. 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.
This recipe is originally from Unsweetened Caroline.