Banana-Blackberry Almond Flour Muffins

Banana-Blackberry Almond Flour Muffins

Published on June 30, 2015 | By |
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 12

Jackie’s Tips:

  • These muffins will freeze nicely, frozen muffins are easy to take along if you are traveling. 
  • I use an ice cream scoop with a lever to scoop the batter in the muffin tin.
  • For this recipe, I took one of my frozen bananas out of the freezer and let it thaw.  Find out how to freeze bananas here.
  • You can substitute any fruit in season for the blackberries.
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Ingredients

  • 3 cups finely ground almond flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3 large eggs
  • 1 tsp. freshly squeezed lemon juice
  • 1/2 cup warmed honey
  • 1 very ripe banana (lots of brown spots)
  • 1 cup fresh washed blackberries ( can add a little more than a cup)
  • 1 cup love

Instructions

  • 1. Preheat oven to 350 degrees and insert paper muffin cups into muffin pan
  • 2. Mix dry ingredients, almond flour, baking soda, and salt in a medium sized bowl
  • 3. Mix wet ingredients in a separate bowl, eggs, lemon juice, and honey.
  • 4. Slowly mix the wet ingredients into the dry ingredients.
  • 5. Wash berries thoroughly and pat dry. If you have large blackberries you can slice them in two or even quarter them. If they are small leave them whole for baking.
  • 6. Mash the ripe banana and then slowly fold the blackberries and mashed banana to the mix.
  • 7. Scoop batter into prepared muffin tins to about 2/3 full.
  • 8. Bake for 20-23 minutes and remove when tester comes out clean.
  • 9. Remove from oven and let muffins cool in pan for about 5 minutes and then cool on a wire rack.
  • 10. These muffins will be good at room temperature for 2 days and then should be stored in fridge for up to a week

Instructions

  • 1. Preheat oven to 350 degrees and insert paper muffin cups into muffin pan
  • 2. Mix dry ingredients, almond flour, baking soda, and salt in a medium sized bowl
  • 3. Mix wet ingredients in a separate bowl, eggs, lemon juice, and honey.
  • 4. Slowly mix the wet ingredients into the dry ingredients.
  • 5. Wash berries thoroughly and pat dry. If you have large blackberries you can slice them in two or even quarter them. If they are small leave them whole for baking.
  • 6. Mash the ripe banana and then slowly fold the blackberries and mashed banana to the mix.
  • 7. Scoop batter into prepared muffin tins to about 2/3 full.
  • 8. Bake for 20-23 minutes and remove when tester comes out clean.
  • 9. Remove from oven and let muffins cool in pan for about 5 minutes and then cool on a wire rack.
  • 10. These muffins will be good at room temperature for 2 days and then should be stored in fridge for up to a week
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About Chef

Jackie

I am a Nutritional Therapy Practitioner and I also have my Health Coach certification from the Institute of Integrative Nutrition. I have studied nutrition and wellness for 16 years and ...