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5 from 1 vote

Flourless Blueberry Banana Muffins

A wholesome treat to enjoy for breakfast or a snack. They’re made easy in a blender and are gluten-free, oil-free,  dairy-free and refined sugar-free!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12
Calories: 177kcal

Ingredients

  • 2 ripe medium-size bananas
  • ½ cup almond butter ingredients should be just roasted almonds and salt
  • ¼ cup unsweetened dairy-free milk
  • 2 eggs
  • ½ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 2¼ cup rolled oatmeal
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼-½ teaspoon salt depending on your preferences
  • ½ cup fresh blueberries or frozen and defrosted
US Customary - Metric

Instructions

  • Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.
  • Starting with the wet ingredients first, place everything except the blueberries into a blender or a food processor and blend for about 30 seconds, or until smooth.
  • Using a spoon, stir the blueberries into the batter. Pour the batter into the muffin tin, filling each about 3/4th of the way full.
  • Bake in the oven for 20 minutes, until light golden brown.Allow to to cool for at least 10-15 minutes before shoving in your mouth. :)

Notes

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose. 

Nutrition

Calories: 177kcal | Carbohydrates: 22g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 110mg | Potassium: 289mg | Fiber: 3g | Sugar: 10g | Vitamin A: 66IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 1mg