Flourless Blueberry Banana Blender Muffins

Name: Flourless Blueberry Banana Blender Muffins
Prep time: 2 min
Cook time: 12 min
Total time: 14 min
Yield: 16
Ingredients: Banana; Lucerne Dairy Farms Cage Free Extra Large Shell Eggs; think! High Protein Bar, 20g Protein, Creamy Peanut Butter; SIGNATURE SELECTS Honey, Raw, Wildflower; Value Corner Vanilla Flavor, Imitation; Arm & Hammer Fridge-N-Freezer Baking Soda; SIGNATURE SELECTS Baking Powder, Double Acting; Morton Iodized Salt, 26 Ounce; Naturipe Fresh Blueberries

Serves 16

2 mins prep

12 mins cook

16 mins Additional Time

30 mins total

🫐🍌😍 Gluten-free, grain-free, soy-free, dairy-free, oil-free, and refined sugar-free! Only 100 calories each and made without oats, butter, or added sugar! Easy to make, these muffins are perfectly poppable and addictively delicious!

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0 servings

medium/large ripe bananapeeled

large egg

heaping 1/2 cup creamyno-stir almond butter

tbsphoneyagave or maple syrup may be substituted

tspvanilla extract

tspbaking soda

tspbaking powder

pinchsaltoptional and to taste

cupblueberriesI used frozen; if using frozen add them to batter frozen and don’t thaw

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Preheat oven to 400F. Spray mini muffin pans very well with floured cooking spray, or grease and flour the pans; set aside. If keeping gluten-free, simply use cooking spray or grease the pan.

To the canister of a blender, add the banana, egg, almond butter, honey, vanilla, baking soda, baking powder, and blend on high speed until smoothy and creamy, about 1 minute.

Add the blueberries and stir in by hand. Work quickly and don’t overmix as blueberries have a tendency to ‘stain’ batters.

Using a tablespoon or small cookie scoop, add 1 rounded tablespoon of batter to each muffin pan cavity, filling to 3/4 full.

Bake for about 12 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter. If using fresh blueberries, you’ll likely need to reduce baking time since batter won’t be as cold going into the oven. Due to their small size, and oven and muffin pan variances, watch your muffins closely and bake until done. Allow muffins to cool in pans for about 10 minutes, or until they’ve firmed up and are cool enough to handle. Muffins will sink slightly as they cool.