Almond flour makes great muffins. Here is a current favorite, based on this banana bread recipe. Protein rich, gluten-free, and naturally sweetened. Geez, I sound like a commercial.
We are coming to the end of blueberry season here, so if you don’t have fresh blueberries, frozen berries work well too. Trader Joe’s has organic wild blueberries in the frozen food section. I also added extra blueberries and chopped, candied walnuts to the top of each muffin.
Comfy Belly
Banana Blueberry Muffins
Ingredients (makes about 8 muffins)
- 1/4 cup of honey
- 3 tablespoons of oil or butter, melted
- 2 eggs
- 2 very ripe bananas
- 3/4 teaspoon of baking soda
- 1/2 teaspoon of salt
- 2 1/2 cups of almond flour
- 1 cup of blueberries (or more)
- 2 tablespoons of chopped walnuts
Preparation
- Preheat oven to 310 degrees F.
- Mix all the wet ingredients (except for the blueberries) together in a bowl until well blended.
- Now add dry ingredients and mix well again.
- Add the blueberries and fold in.
- Add muffin liners to a muffin baking pan, and then add batter to each liner.
- Bake for 30 minutes, or until a toothpick comes out clean from a muffin. I wait until they are very brown on top.
- Cool and enjoy. I store these in the refrigerator, but you can store them outside for a few days, covered. They’re great toasted for a few minutes.
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I just had a disastrous first go with making coconut flour muffins. Yours look scrumptious. I think I need to try the almond flour version
Funny – I tried it once with the same experience. I’ll have to try them again sometime with a different recipe.
I had left over pumpkin puree from Thanksgiving so I made one batch as the recipe called, and then substituted the banana for pumpkin for the second batch. I added cinnamon, ground clove, and some nutmeg and they are delicious! I think I’ll try walnut flour next time with the pumpkin to get a more nutty flavor. Thinking of throwing in some of my extra homemade SCD legal Cranberry sauce as well!
I made these the other day and they were delicious! Mine did not hold up well, though–I recommend freezing them and just defrosting them as you want to eat them.
I would like to know cholesterol and carbohydrates amounts in these recipes.
Nancy, I’m not able to provide this info accurately, however you can use a website like this one to figure it out: http://www.nutritiondata.com/
I used this recipe as a foundation for making apple cinnamon muffins and they were DELICIOUS! I subbed 1 cup of apple sauce for the bananas and 2 cups fresh finely diced apples for the blueberries and added 1 heaping teaspoon of cinnamon. YUM!
Melissa – awesome. I was just looking at this recipe thinking I could modify it to be apple muffins:http://www.davidlebovitz.com/2010/11/dorie-greenspan-french-apple-cake-recipe/
Great minds think alike
I have been on a low starch diet for 3 years now. I found your pizza crust recipe and had been making that. It made me feel like I could eat pizza again. I made these muffins and they were delicious. I made the coconut chocolate cupcakes and they are like real cake. Thank you for helping me!
Glad I could help
. Feel good!
Hi! I made these today with some left over pureed butternut squash I had. I make them as loaves instead of muffins and I double the recipe. I also added cinnamon to the batter and a little flax. Thanks again for the great recipe!
So good to know they work. I’ve been thinking about adding flax seeds to my muffins and breads as well! Thanks for sharing!
Hi, I made these again today and I tried substituting 1 cup of the almond flour with coconut flour. The batter came out more like a cookie dough instead of a creamy batter. I added two apples worth of applesauce that I processed in my vitamix but that did not help much. I was afraid to add much more as I do not know how to determine how much baking soda to use per overall amount of ingrediants. Does using coconut flour change the amount of liquid needed in a recipe?
Normally, when I make these, I double the recipe and make breads but this time I used just the single amount and did make muffins so there were no other alterations made to the recipe so I can’t figure out what happened. They came out tasty but just oddly textured.
Thanks!
Hi Erica! I would love to try these because my daughter loves blueberries…but she is highly allergic to all nuts. Would I be able to substitute the almond flour for regular or wheat flour? If so how much?
The ratio might be pretty close to the same – I’d say try the same measurements for flour and the rest of the ingredients. I haven’t tried it though, just fyi.
what brand of almond flour do you recommend? I have heard that some recipes will not work with certain brands.
search on “baking with almond flour”
I have been eating these for breakfast over the last couple of weeks. I freeze them and take one out, zap it for 30 seconds, and I’m happy the rest of the day