Banana Blueberry Muffins {almond flour}

I updated this recipe on 3/29/2021. It used to have up to 3 tablespoons of unsalted butter or coconut oil, melted. Feel free to add some or all of it back in if you'd like a moister muffin and slightly denser muffin.

Servings: muffins

Calories: 301kcal

Ingredients

¼ cup honey
2 large eggs
2 very ripe bananas
¾ teaspoon baking soda
½ teaspoon salt
2 ½ cups blanched almond flour
1 cup blueberries
2 tablespoons walnuts chopped

US Customary - Metric

Instructions

Preheat your oven to 310°F.
Mix all the wet ingredients (except for the blueberries) together in a bowl until well blended.
Add dry ingredients and mix well again.
Add the blueberries and fold in with a spoon or spatula.
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 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.

Nutrition