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
2 c almond flour
⅓ c granulated monk-fruit sweetener
1 ripe banana
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
Preheat your oven to 350 degrees
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.
Place muffin liners into your muffin tin, and fill your liners about half full each.
Bake for about 15-17 minutes or until they are slightly browned on top.
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