With no added sugar, gluten free and vegetarian, these healthy and easy muffins can be eaten at breakfast or on the go as a snack.
2 cups almond flour
1/2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt (optional)
2 large over ripe bananas (about 2/3 cup mashed)
1/4 cup unsweetened apple sauce
1 tsp vanilla extract
1 cup frozen blueberries
1. Preheat oven to 350, and in a medium sized bowl mix together almond flour, cinnamon and baking soda (and optional salt)
2. In a separate bowl mix together the bananas, eggs, applesauce, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix until combined, careful not to over mix. Gently fold in blueberries until evenly distributed.
4. Divide mixture among 24 mini muffin cups and bake in the oven for about 20-23 minutes or until a toothpick comes out clean.
5. Let cool and serve