These quick and easy muffins are low in added sugar and are gluten-free (use GF oats). They make a great quick breakfast, dessert or snack. They are delicious “as is” or with toppings (i.e. peanut, almond or cashew butter, a drizzle of honey, fruit preserve, butter, etc.), served warm or chilled. I sometimes substitute dark chocolate chips for the blueberries. Recipe makes 8 muffins.
- 2 eggs
- 3 TB agave or maple syrup
- 3 TB unsweetened vanilla almond milk
- 1 tsp pure vanilla extract
- 2 medium, ripe bananas, mashed
- 1/4 cup blueberries
- 1/8 tsp cloves
- 1/4 tsp cinnamon
- 1 tsp baking powder
- 1 cup almond meal (I used Trader Joe’s)
- 1/2 cup + 2 Tbsp oat flour (in lieu of flour, can also finely grind oats in blender)
- Preheat oven to 350 degrees. Line muffin sheet with 8 cupcake liners (I used silicone cups).
- Mix all liquid ingredients, including mashed banana.
- Mix all dry ingredients separately.
- Combine wet and dry ingredients, and then gently fold in blueberries.
- Bake for 25 minutes or until toothpick comes out clean.
- Cool 5 minutes in pan, then remove muffins from pan and cool completely on cooling rack. If using silicone liners, wait until muffins are completely cooled before removing from liners.
- Store muffins in covered container, but crack the lid open slightly to avoid excess moisture buildup.