Best Ever Blueberry Banana Muffins
I'm super excited and proud to share this Best Ever Blueberry Banana Muffins recipe with you all because it's one of those "won't-believe-it's-actually-healthy" recipes. It's boyfriend-approved, which says a lot, because usually my love bug Randy scrunches up his face in an endearing way when I make him try one of my healthful creations. I know when I have a keeper of a recipe when he lights up and tells me it's REALLY good!
As always, this recipe is #RealAssFood-approved so it will leave you feeling your absolute best. You can expect to get a healthy hit of fat and protein, making it a satiating breakfast or snack to tide you over to the next meal (because nothing's worse than being hungry 0.2 seconds after eating a muffin ... or is it?).
If you end up making this recipe, be sure to tag me @rachelmmolenda and #RealAssFood on Instagram so I can give you some love and drool all over my screen!
Best Ever Blueberry Banana Muffins
Serves: 12 muffins
Ingredients
2 ripe bananas
2 cups almond flour
2 eggs
1 cup fresh or frozen blueberries
1/4 cup almond butter
3 tbsp coconut oil (measure when melted)
3 tbsp maple syrup
1 tsp baking powder
1 tsp cinnamon
Directions
Preheat oven to 350 F and line a muffin pan with paper liners.
Mix together wet ingredients in a bowl. In a separate bowl, mix together the dry ingredients. Fold in dry ingredients into the wet.
Add in fresh blueberries into the batter. If using frozen blueberries, make sure you pat them dry first (to remove excess water) and avoid overmixing into the batter to prevent purple batter (unless you're into that!)
Pour batter into muffin liners and bake for 25-30 minutes (mine were perfect at 27 minutes, but it depends on your oven).
Remove from oven and let cool on cooling rack. Enjoy!
What's your favourite go-to kind of muffin (that you might want to see on my blog?)