Happy New Year, friends! I had a wonderful Christmas and New Year and I hope you did as well! I may have eaten one too many Christmas cookies, but then again, who didn’t?!
That’s what Januarys are for, are they not, to begin eating better and getting back into shape for the summer.
Well, I believe healthy foods should taste good too! These muffins:
- Are full of healthy fats from the almonds, flaxseed, and coconut oil
- Contain antioxidant-rich blueberries
- Are sweetened naturally with banana puree and pure maple syrup
- Have lots of fiber from the coconut flour and the abundance of fruit, nuts, and seeds
They are full of healthy ingredients with no gluten, grain, dairy, or refined sugars, and they are still so delicious! I think they may be the best grain-free muffins I’ve EVER eaten! And I’m only a teeny bit biased;) I promise you though, you’re getting a yummy treat, plus they are made with wholesome ingredients! In my book, that’s a win-win, people!
These are the perfect treat to include in a well-balanced breakfast, to eat as a quick snack, or to enjoy with tea or coffee. Mmm, just talking about them is making me hungry!
Well, I’m off to go eat a muffin…you should totally make these now so you can eat one with me! Don’t forget to comment and let me know how you liked them! Enjoy, friends!
- 1 cup almond flour
- ⅔ cup tapioca flour
- ⅓ cup coconut flour
- 2 tablespoons flaxseed meal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of salt
- 3 mashed ripe bananas
- ½ cup unsweetened almond milk or other milk of choice
- ⅓ cup maple syrup or honey
- ¼ cup melted coconut oil or olive oil
- 2 eggs
- 1 cup blueberries, fresh or frozen
- Preheat oven to 350F. Grease a muffin pan or line with paper liners.
- In a large bowl, blend together dry ingredients: almond, tapioca, and coconut flours, flaxseed meal, baking powder, baking soda, and salt. Stir in mashed bananas, milk, maple syrup, melted coconut oil, and eggs until well combined. Gently fold in blueberries.
- Pour batter into each liner until it sits just below the top of the liner, I do a heaping ¼ cupful so that the liner is mostly full. Bake in a preheated oven for 20-25 minutes or until lightly browned and a toothpick inserted near the center comes out clean. Let muffins cool in the pan for a few minutes before transferring to a rack to cool thoroughly. Yield: About 14 muffins.
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