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Flourless Blueberry Muffins
Ingredients
Units Scale
- 1 cup organic freshly grinned or homemade almond butter (unsalted)
- 1 1/2 cup mashed very ripe bananas (about 3 bananas)
- 1/2 cup organic pumpkin puree
- 2 whole organic eggs
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp fine Celtic salt or sea salt
- 1 Tbsp organic Pumpkin Pie Spice
- 1 1/2 tsp of organic alcohol-free vanilla extract
- 1 tsp organic cinnamon
- 1 cup small firm fresh or frozen blueberries
- 1 Tbsp raw local honey or maple syrup (optional….I think it’s sweet enough even without)
Optional Add-in’s and toppings:
- Chopped nuts
- Chocolate chips (I love to use @hukitchen Keto chips….so good)
Instructions
- Preheat your oven to 350ºF
- In a medium bowl, combine all of the ingredients and mix until a smooth batter is formed.
- Add in blueberries and chips/nuts (if using) and fold in.
- Pour mixture into a nonstick muffin tin lined with cupcake holders (if you do not have these, make sure to coat your tin in oil or any other non-stick natural ingredient.)
- Bake for 35 to 45 minutes. Test with a toothpick to ensure it’s done. Just stick a toothpick into the center of your muffin and if there is wet batter still on the toothpick, it needs more time in the oven. If it comes out clean, it’s done!
- Let cool in the pan – then remove & enjoy!
- I keep them in the fridge in a glass covered dish so they will last longer. You can also freeze them.
