Flourless Blueberry Banana Blender Muffins

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 Banana, medium large ripe
  • 1 cup Blueberries

• Refrigerated

  • 1 Egg, large

• Condiments

  • 3 tbsp Honey
  • 1/2 heaping cup No-stir almond butter, creamy

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 pinch Salt
  • 2 tsp Vanilla extract

Found on averiecooks.com

Description

Ingredients

• 1 medium/large ripe banana, peeled
• 1 large egg
• heaping 1/2 cup creamy, no-stir almond butter
• 3 to 4 tablespoons honey (agave or maple syrup may be substituted)
• 2 teaspoons vanilla extract
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• pinch salt, optional and to taste
• 1 cup blueberries (I used frozen; if using frozen add them to batter frozen and dont thaw)

Directions

• Preheat oven to 400F. Spray mini muffin pans very well with floured cooking spray, or grease and flour the pans; set aside. If keeping gluten-free, simply use cooking spray or grease the pan. To the canister of a blender, add the banana, egg, almond butter, honey, vanilla, baking soda, baking powder, and blend on high speed until smoothy and creamy, about 1 minute. Add the blueberries and stir in by hand. Work quickly and dont overmix as blueberries have a tendency to stain batters. Using a tablespoon or small cookie scoop, add 1 rounded tablespoon of batter to each muffin pan cavity, filling to 3/4 full. Bake for about 12 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter. If using fresh blueberries, youll likely need to reduce baking time since batter wont be as cold going into the oven. Due to their small size, and oven and muffin pan variances, watch your muffins closely and bake until done. Allow muffins to cool in pans for about 10 minutes, or until theyve firmed up and are cool enough to handle. Muffins will sink slightly as they cool. Muffins are best fresh, but will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Adapted from Flourless Peanut Butter Chocolate Chip Blender Muffins