Blueberry Banana Muffins

These naturally sweetened muffins are the perfect way to start the morning!

Serves: 12

Serves: 12decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 350F. Fill a 12-compartment cupcake pan with liners and set aside.
  2. In a large mixing bowl, whisk together the dry ingredients (almond flour through salt) and set aside.
  3. In a medium mixing bowl, whisk the eggs, then whisk in the oil, milk, vanilla and vinegar. Stir in the mashed banana.
  4. Fold the blueberries into the dry ingredients until they are lightly coated. (This helps prevent them from sinking to the bottom of the muffins!)
  5. Pour the wet ingredients into the dry-blueberry mixture and gently stir to combine, being careful not to crush the blueberries.
  6. Divide the batter evenly between the prepared cupcake compartments.
  7. Bake for 30-40 minutes (mine took exactly 35 minutes), or until a tester comes out clean.
  8. Transfer muffins to a wire rack to cool partially before serving or completely before storing.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months. Yield: 12 muffins

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:15 minutes
  • cook:35 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:175
    Fat:13 g
    Carbohydrates:16 g
    Protein:2 g
    Calculated per serving.

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