Banana Blueberry Muffins (Grain Free)
Servings: 12 muffins
These banana blueberry muffins are grain-free (almond flour) gluten-free, dairy free and sweetened only with agave. Topped with low sugar white icing.
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Ingredients
- 2 very ripe bananas
- 1/4 c maple syrup/agave
- 3 large eggs
- 2 Tbsp plain unsweetened yogurt Kite Hill vegan is my fav
- 1 teaspoon vanilla extract
- 2 1/4 cup super fine blanched almond flour
- 1 teaspoon baking powder
- 1 tsp cinnamon
- 1/4 teaspoon salt
- 1 1/4 c blueberries fresh or frozen
Icing without Powdered Sugar
- 1/4 c coconut cream canned, do not shake, stir or refrigerate
- 1 tsp agave
Instructions
- Pre-heat the oven to 350°F and line a muffin tin with paper liners.
- If using frozen blueberries: Place the blueberries in a strainer and rinse under cold water until the water draining out runs almost clear. Place on a towel and dry them thoroughly. Place in the fridge on a dry towel until ready to use.
- Mix the almond flour, baking powder, cinnamon and salt together in a small bowl
- Puree the banana with the agave/maple syrup in the blender or using an immersion blender so that there are no chunks. Add the eggs, yogurt and vanilla and stir to combine.
- Add the dry ingredients and stir until smooth.
- Stir in the blueberries.
- Fill the liners to 3/4 full.
- Bake 22-25 minutes or until the top is set and bounces back from a gentle tap.
- Cool in the cupcakes in the pan for 5 minutes then cool on a wire rack.
- See above for muffin toppings including my Icing Without Powdered Sugar.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.