Flourless Blueberry Banana Muffins
A wholesome treat to enjoy for breakfast or a snack, these muffins are made easy in a blender with rolled oats and banana. (gluten-free and dairy-free)
Servings: 12 muffins
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
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 for the blueberries) into a high-speed blender. 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 ¾ of the way full.
- Bake in the oven for 20-25 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