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Almond Flour Blueberry Muffins (Gluten, Soy & Dairy Free)

August 29, 2020 1 min read

Almond Flour Blueberry Muffins (Gluten, Soy & Dairy Free)

 

Adapted from Detoxinista.com, we are in love with this healthy muffin recipe! It is filled with so many heathy ingredients and smells amazing right out of the oven! Enjoy!! 

INGREDIENTS

    • 2 cups blanched almond flour
    • 3 eggs
    • 1 ripe banana , mashed (about 1/3 cup)
    • 3 tablespoons honey
    • 1 teaspoon baking powder (see note)
    • 1/4 teaspoon salt. 
    • 1 teaspoon vanilla
    • 1 cup fresh blueberries(or thawed from frozen)
    • 1 Super Pop Almond Butter Blueberry bar 

INSTRUCTIONS

    • Preheat the oven to 350ºF and line a muffin tin with 10 muffin liners. 
    • In a large bowl, combine the almond flour, eggs, mashed banana, honey, baking powder, salt, and vanilla and stir well, until the batter is relatively smooth. Fold in the blueberries.
    • Use a 1/4 cup measure to scoop the batter into each muffin liner.
    • Crumble your Super Pop bar into small pieces.
    • Bake for 20 minutes. Remove from oven and then add the Super Pop bar crumbles to the top. Place back in the oven and cook for 5 more minutes. 
Let the muffins cool completely, then serve right away. For best shelf life, store these in an airtight container in the fridge for up to a week.


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