Rating: 4.5 stars 4.4
63 Ratings
  • 5 star values: 44
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 1

Delicious, healthy, quick, and easy gluten-free muffins! You can mix any fruits, vegetables, nuts, or seeds into this recipe by replacing the bananas and blueberries with whatever fruit you want. Enjoy!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.

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  • Mix almond meal, flax seed, chia seeds, and baking soda together in a small bowl. Whisk eggs, honey, and apple cider vinegar together in a separate bowl. Stir almond meal mixture into egg mixture until batter is just mixed. Mash banana into batter and fold in blueberries. Scoop batter into the prepared muffin cups.

  • Bake in the preheated oven until slightly browned, about 15 minutes. Cool muffins in pan for 30 minutes.

Cook's Note:

For a vegan substitute, use 2 tablespoons applesauce or 3/4 of a banana in place of the eggs.

Nutrition Facts

199 calories; protein 14.8g; carbohydrates 20.2g; fat 8g; cholesterol 93mg; sodium 116.5mg. Full Nutrition
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