These sugar-free almond flour muffins are delicious. They are perfect for a morning breakfast with a schmear of sunflower butter or as an after school snack.
-3 cups blanched almond flour
-1 Tbs Chia Seeds
-1/4 tsp sea salt
-1 1/2 tsp baking soda
-2 tbsp Coconut oil (melted) or grapeseed oil
-3 large eggs 2 cups (4-5) mashed super-ripe bananas
-1 cup fresh or frozen blueberries (we also use dark chocolate chips sometimes)
-Preheat oven to 350 degrees.
-Line muffin cups with paper liners.
-In large bowl combine almond flour, chia seeds, salt and baking soda,
eggs and oil.
-Stir in mashed bananas - then fold in blueberries.
-Spoon into muffin cups.
-Bake for 30-35 minutes, until golden brown and toothpick comes out clean. Let muffins cool in pan for 30 minutes - then serve.
Banana Blueberry Muffins