Sugarproof Blueberry Banana Muffins
Ingredients
- Oil of choice for greasing the muffin tin
- ¾ cup rolled oats (not instant)
- ½ tsp salt
- ½ tsp baking soda
- 4 large eggs
- 4 bananas medium to large in size
- zest from one lemon optional
- 1 tsp vanilla extract preferably with no added sugar
- 2 cups almond flour
- 1 cup fresh blueberries rinsed and well-drained (you can substitute frozen)
Instructions
- Preheat the oven to 350°F.
- Grease a 12-muffin pan with an oil of choice, or use paper liners
- Put the oats, salt, and baking soda in the bowl of a food processor or blender. Process them into an even-textured flour.
- Add in the eggs, bananas, lemon zest if using, and vanilla and process until smooth.
- Add the almond flour and process until well-combined.
- Pour or spoon some batter into each muffin cup, filling them halfway. Sprinkle a few blueberries in each cup, then distribute the rest of the batter. Top the muffins with the remaining blueberries, gently pressing them into the batter to anchor them.
- Bake for about 30 minutes, or until golden brown and a toothpick inserted into the middle comes out clean.
- Allow to cool for about 10 minutes before removing from the pan.
Notes
VARIATIONS:
Gluten-free muffins: Use gluten-free rolled oats.
Nut-free muffins: Substitute the 2 cups of almond flour for ½ cup coconut flour. (You need much less coconut flour, as it absorbs moisture.)
Grain-free muffins: Omit the oats and increase the almond flour to 2½ cups.
Other berry muffins: Replace the blueberries with other berries of choice, such as strawberries or raspberries.
Banana-nut muffins: Omit the blueberries and add ½ cup chopped nuts like walnuts or pecans in their place along with ¼ teaspoon of a warm spice like cardamom or nutmeg.
Nutrition
Calories: 190kcalCarbohydrates: 18gProtein: 7gFat: 11gFiber: 4gSugar: 7g
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