Search Close Search
Search Close Search
Page Menu

Banana Blueberry Muffins

banana blueberry muffins
  • 3 cups blanched almond flour
  • ¼ teaspoon sea salt
  • 1 ½ teaspoons baking soda
  • 2 tablespoons canola oil
  • 3 large eggs
  • 2 cups (4 to 5) mashed, very ripe bananas
  • 1 cup frozen blueberries
  1. Preheat the oven to 350 degrees.  Line 12 muffin cups with paper liners.
  2. In a large bowl, combine the almond flour, salt, and baking soda.  In a medium bowl, whisk together the canola oil and eggs.  Stir the wet ingredients into the almond flour mixture until thoroughly combined.
  3. Stir the bananas into the batter, fold in the blueberries. Spoon the batter into the prepared muffin cups.
  4. Bake for 35 to 40 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of the muffin comes out clean.  Let the muffins cool in the pan for 30 minutes, and serve.


For IBD-AID Phase II, may need to puree blueberries and strain out seeds (as tolerated)