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Almond Flour Banana Blueberry Mini Muffins

Almond Flour Banana Blueberry Mini Muffins That Delight

Almond Flour Banana Blueberry Mini Muffins are a delightful and healthy treat that are gluten-free and packed with flavor.
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Prep Time 10 minutes
Cook Time 23 minutes
Cooling Time 5 minutes
Total Time 38 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups Almond Flour Provides structure and a nutty flavor
  • 1 teaspoon Cinnamon Adds warmth and depth to the flavor
  • 1 teaspoon Baking Soda Vital leavening agent
  • teaspoon Salt Omit for baby-friendly versions
  • 2 medium Ripe Bananas Yields approximately 2/3 cup mashed
  • 2 large Eggs Adds moisture and stability
  • 1/2 cup Unsweetened Applesauce Acts as a natural sweetener
  • 1 teaspoon Vanilla Extract Elevates the overall flavor
  • 1 cup Wild Frozen Blueberries Substitute with regular blueberries if unavailable

Equipment

  • Mini muffin tin
  • mixing bowls
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a mini muffin tin.
  2. In a medium bowl, combine 2 cups of almond flour, 1 tsp of cinnamon, 1 tsp of baking soda, and a pinch of salt. Stir well.
  3. Mash 2 ripe bananas, then add 2 beaten eggs, 1/2 cup of applesauce, and 1 tsp of vanilla. Mix well.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Fold in 1 cup of wild frozen blueberries gently.
  6. Spoon the batter into the muffin tins, filling each cup slightly over the top.
  7. Bake for 20–23 minutes, checking for doneness with a toothpick.
  8. Cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 100kcalCarbohydrates: 15gProtein: 3gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

These muffins are gluten-free and can be stored in an airtight container for up to 3 days or in the refrigerator for up to a week.

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