Flourless Blueberry Banana Blender Muffins
Serves 162 mins prep12 mins cook
The muffins are gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, and they’re under 100 calories each. No flour or oats, no butter, and no added white or brown sugar yet they’re incredibly moist, super soft, perfectly sweet, and are bursting with blueberries. Sweetness comes from banana, honey, and blueberries. Moisture comes from almond butter. While you can taste the banana, the blueberries take center stage and the almond butter flavor is in the background. I used frozen blueberries but you can use fresh noting the baking time will likely be reduced. I prefer these muffins as mini because I love mini food and the texture is perfect and they’re so poppable.
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What you need
Instructions
0 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. 1 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. 2 Add the blueberries and stir in by hand. Work quickly and don’t overmix as blueberries have a tendency to ‘stain’ batters. 3 Using a tablespoon or small cookie scoop, add 1 rounded tablespoon of batter to each muffin pan cavity, filling to 3/4 full. 4 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. Muffins are best fresh, but will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. 5 Adapted from Flourless Peanut Butter Chocolate Chip Blender MuffinsView original recipe