Recipe by jessafries
"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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ground flax seed
apple cider vinegar
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 sized muffins.
Way easy and kind of a nutty texture. Followed the recipe but cooked them a little longer than I anticipated
Delicious!!! I added 1/2 scoop of pea protein powder and substituted honey with maple syrup.
Used GF baking flour. Turned out good
Made this - followed vegan recipe to the T, they turned out very wet and sloppy. Would recommend extending the cooking time even if they "turn brown" as it says. Tasted them anyway. Taste is good.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Blueberry Almond Flour Muffins (Gluten-Free)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 72
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