BANANA BLUEBERRY MUFFINS
These sugar-free almond flour muffins are delicious. They are perfect for a quick, nourishing breakfast with a schmear of your favorite nut butter or on its own.
3 cups blanched almond flour
3 large eggs
2 tbs coconut oil (melted) or grapeseed oil
1 tbs chia seeds
1/4 tsp sea salt
1 1/2 tsp baking soda
1 tsp cinnamon
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 or standing mixer combine all ingredients until blended. Then add bananas and blend. Fold in the blueberries.
-Spoon into muffin cups.
-Bake for 23-25 minutes, until golden brown and toothpick comes out clean.
-Let muffins cool in pan for a few minutes - then serve.
Thrive Tutoring is a collaboration of four working moms in Larchmont/Mamaroneck, NY: Cheryl Vigder Brause, Jen Dorf, Jean Marie Stein and Sabrina Zavaglia. Together we have 50+ years of experience in education, mindfulness, and nutrition and 65+ years of parenting experience.
Phone: 914 629-7095