Banana Blueberry Almond Flour Muffins (Gluten-Free)

Banana Blueberry Almond Flour Muffins (Gluten-Free)

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jessafries 0

"Delicious, healthy, quick, and easy gluten-free muffins! You can mix any fruits, vegetables, nuts, or seeds into this recipe by replacing the bananas and blueberries with whatever fruit you want. Enjoy!"
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Ingredients

1 h servings 199 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 116 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.
  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.
  3. Bake in the preheated oven until slightly browned, about 15 minutes. Cool muffins in pan for 30 minutes.

Footnotes

  • Cook's Note:
  • For a vegan substitute, use 2 tablespoons applesauce or 3/4 of a banana in place of the eggs.

Reviews

11
  1. 12 Ratings

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Most helpful positive review

They were very good. I used frozen blueberries and cooked for about 3-4 minutes longer than recipe called for and they were perfect. Great alternative to the standard muffin. Makes 6 regular ...

Most helpful critical review

These are horrible.

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They were very good. I used frozen blueberries and cooked for about 3-4 minutes longer than recipe called for and they were perfect. Great alternative to the standard muffin. Makes 6 regular ...

Way easy and kind of a nutty texture. Followed the recipe but cooked them a little longer than I anticipated

These are horrible.

So moist & yummy. I made it with chia & flax seeds & added about a tablespoon of vanilla which wasn't on the receipe. Next time I think I'm going to add cinnamon & nutmeg for a nice little kick.

I like that these are so healthy and flavorful too! I doubled the recipe. I only had 3 eggs so I added some applesauce and it worked liked a charm. I used dried blueberries and cranberries bc ...

Didn't change a thing. Wouldn't make again, just lacks flavor.

Substituted coconut flour for almond meal. Added olive oil to compensate for dry ingredients. Still too dry. Will cut coconut flour in half next time.

My husband and I loved them - served them for brunch this morning with fresh berries and dairy free yogurt. Will become a weekend staple!

Delicious!!! I added 1/2 scoop of pea protein powder and substituted honey with maple syrup.

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