Banana Blueberry Almond Flour Muffins (Gluten-Free)

Banana-blueberry almond flour muffins substitute almond flour for wheat flour for a gluten-free treat that is quick and easy to prepare.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 199 Calories

Ingredients

• 2 eggs
• 1 tablespoon honey
• 1 cup almond meal
• 0.25 teaspoon baking soda
• 0.5 teaspoon apple cider vinegar
• 0.5 teaspoon ground flax seed
• 0.5 teaspoon chia seeds
• 0.5 ripe banana
• 0.75 cup fresh blueberries

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.

Step 2

Mix almond meal, flax seed, chia seeds, and baking soda together in a small bowl. Whisk eggs, honey, and apple cider vinegar together in a separate bowl. Stir almond meal mixture into egg mixture until batter is just mixed. Mash banana into batter and fold in blueberries. Scoop batter into the prepared muffin cups.

Step 3

Bake in the preheated oven until slightly browned, about 15 minutes. Cool muffins in pan for 30 minutes.