Prep Time: 20 minutes
Cook Time: 30 minutes
Yields: Makes 8-12 muffins (2 for breakfast or 1 for a snack)
Ingredients:
1 cup almond flour
½ cup gluten free all-purpose flour
3eggs
2bananas, mashed
1tsp. baking powder
1tsp. baking soda
1tsp. ground cinnamon
1/8tsp. sea salt
1/3 cup coconut sugar
1-2 teaspoons stevia
2 tablespoons olive oil
1 cup blueberries
Directions:
Preheat oven to 350°F.
Line muffin pan with paper liners.
And spray with oil.
In a stand mixer or by hand, combine all ingredients and mix until well combined.
Using an ice cream scoop, scoop even amount of batter into prepared muffin pan.
Bake for 30 minutes on the middle rack or until a toothpick comes out clean.
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