I recently found Comfy Belly, a blog of healthy recipies for people with different food intolerances. I tried Erica’s Banana Blueberry muffin recipe as was really excited with the results. I did modify her recipe a bit to suit my preferences, but you can see her original post here. This beautiful picture is hers as well.
Here’s my variation:
Banana Blueberry Muffins
1/4 cup of Agave Nectar or Honey
3 tablespoons of coconut oil, olive oil, Earth Balance or butter, melted
2 very ripe bananas
3/4 teaspoon of baking soda
1/2 teaspoon of salt
2 1/2 cups of almond flour
3/4 tsp. cinnamon
1/4 tsp. allspice
3 tbsp. chopped candied ginger
1/2 cup chopped nuts
1 cup of blueberries (or more)
Preheat oven to 325 degrees F. Prepare muffin pan either with paper cups or by thoroughly greasing each muffin cup (make sure to get the corners). My batch made 12 muffins.
Mix all the wet ingredients (except for the blueberries) together in a bowl until well blended.
Combine baking soda, salt, almond flour, cinnamon and allspice (a whisk gets the job done quickly and thoroughly).
Add dry ingredients to wet ingredients and mix well again. Add candied ginger and chopped nuts.
Gently fold blueberries in.
Spoon batter into each cup, filling them to just below the tops of the muffin cups.
Bake for 30 minutes, or until a toothpick comes out clean from a muffin.
Cool and enjoy!
It’s best to store these in the freezer and defrost as you go as they do not hold up well at room temperature. Of course, if your house is like mine, they won’t last long!