Blueberry Blender Muffins




April 1, 2019

These have become our new favorite muffin recipe at our house lately. They are extremely easy to put together, all the ingredients go into a blender, cook them, and voila! You have a wonderful breakfast or snack waiting to be eaten. I created these because my kids easily get sick of eating oatmeal for breakfast everyday and I wanted something easy to be able to throw together easily when needed. You can even make a double batch of these and store them in the freezer when needed.


The best part about this recipe is that they are grain-free, gluten-free and refined sugar-free! They are full of healthy fats from the almond flour and have a natural sweetness from the banana and monk-fruit sweetener. I've found myself making them at least once a week and they are gone in two days!





RECIPE Blueberry Blender Muffins


Ingredients

2 c almond flour

⅓ c granulated monk-fruit sweetener

1 ripe banana

1 egg

½ tsp baking soda

1 tsp dairy free milk

1 tsp vanilla

2 TBSP melted butter

1 TBSP arrowroot powder

⅓ c fresh or frozen blueberries



Preparation

  1. Preheat your oven to 350 degrees

  2. Take ALL the ingredients (except the blueberries) and put into a high speed blender. Blend on high for about 1-2 minutes until it looks like a thick batter. Add your blueberries by hand. Mix until incorporated.

  3. Place muffin liners into your muffin tin, and fill your liners about half full each.

  4. Bake for about 15-17 minutes or until they are slightly browned on top.

  5. Let them cool and then enjoy! This will be the easiest blueberry muffin you’ve ever made.

Yields: Apx. 10-11 muffins


*Use organic ingredients when feasible





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