Gluten-Free Banana Blueberry Almond Flour Muffins Recipe

Name: Gluten-Free Banana Blueberry Almond Flour Muffins Recipe
Total time: 1 hr
Ingredients: 1 cup almond meal; 0.5 teaspoon ground flax seed; 0.5 teaspoon chia seeds; 0.25 teaspoon baking soda; 2 eggs; 1 tablespoon honey; 0.5 teaspoon apple cider vinegar; 0.5 ripe banana; 0.75 cup fresh blueberries

Enjoy these delicious, healthy, and gluten-free banana blueberry muffins made with almond flour! This quick and easy recipe is perfect for substitutions – try your favorite fruits, veggies, nuts, or seeds. Replace bananas and blueberries with your preferred fruit combination and enjoy!

Total time1 hr
Prep time15 mins
Cook time15 mins
Yield4

Adjust servings

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Servings

Ingredients

1 cup almond meal
0.5 teaspoon ground flax seed
0.5 teaspoon chia seeds
0.25 teaspoon baking soda
2 eggs eggs
1 tablespoon honey
0.5 teaspoon apple cider vinegar
0.5 ripe banana
0.75 cup fresh blueberries

Instructions

Preheat your oven to 350°F (175°C). Line 4 muffin cups with paper liners for easy removal.
In a medium bowl, combine almond flour, flaxseed, chia seeds, and baking soda. In a separate bowl, whisk together eggs, honey, and vinegar. Gradually stir the almond flour mixture into the wet ingredients until just combined. Mash the banana into the batter and gently fold in the blueberries. Evenly distribute the batter into the prepared muffin cups.
Bake in the preheated oven until the muffins are lightly golden brown, approximately 15 minutes. Allow the muffins to cool in the muffin tin for 30 minutes before serving.

Nutrition

Calories: 199 kcal
Fat Content: 8 g
Fiber Content: 1 g
Sugar Content: 9 g
Sodium Content: 117 mg
Protein Content: 15 g
Cholesterol Content: 93 mg
Carbohydrate Content: 20 g
Saturated Fat Content: 1 g
Unsaturated Fat Content: 0 g