A great breakfast recipe made even better using summer blueberries!
GLUTEN FREE BLUEBERRY BANANA MUFFINS // serves 10
prep time: 10 minutes // cook time: 12 - 15 minutes
- 1/4 cup smooth almond butter
- 2 ripe bananas
- 1 egg
- 2 tbsp. honey
- 1/2 tsp. cinnamon
- 1/2 cup gluten free flower
- 1/4 cup almond flour / meal
- 2 tbsp. ground flaxseeds
- 2 tbsp. hemp seeds
- 1 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1/4 cup unsweetened coconut flakes
- 1/4 cup almond milk
- 3/4 cups small wild blueberries ( fresh or frozen )
- 1/8 cup white chia seeds
Pre-heat over to 375'
Put all of the ingredients listed above ( except for the blueberries and chia seeds ) into a blender.
Blend until smooth, scraping down the sides of the blender as needed.
Mix in the blueberries into the batter.
Fill cupcake liners about 3/4 of the way to the top.
sprinkle the tops of the muffins with chia seeds.
Cook for 12 -15 minutes or until a knife comes out smooth when inserted into the center of the cupcake.