A super tasty treat that doesn’t leave me feeling guilty. I have had many a blueberry muffin in my time and I’m more than willing to make the swap!
Ingredients
- 2 lightly beaten large eggs
- 1 cup mashed banana (about 2 medium)
- 1 tbsp organic grass fed butter, melted
- 1 1/2 cups almond flour
- 3/4 tsp baking soda (optional gluten free)
- Dash sea salt
- 1/2 cup chopped apple (about 3/4 medium apple)
- Optional – cinnamon
Steps
- Preheat oven to 350°
- Prepare nine muffin cups with muffin liners or spray
- Combine eggs, banana, and butter in a medium bowl. Mix well and set aside.
- Combine almond flour, baking soda, and salt in a medium bowl & mix well
- Add Apple – mix just until blended
- Add almond meal mixture to egg mixture – mix just until blended
- Divide batter evenly between the prepared muffin cups
- Bake for 16 to 18 minutes or until golden brown and a toothpick inserted into center comes out clean
- Transfer to a rack and cool
I decided to store mine in the refrigerator because our kitchen is kind of warm. That’s totally up to you -plus they might not even last that long!