Nutritious Blueberry Muffins

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Checkout this YUMMY blueberry muffin recipe I made for my Nutrition Workshop this past weekend. They are flour-less, refined sugar-less, dairy-free & are a perfect post-workout snack!

Flour-less Blueberry Muffins

  • 2 ripe medium-size bananas
  • ½ cup almond butter
  • ¼ cup unsweetened vanilla almond milk
  • 2 eggs (or egg replacer if you would like to go vegan)
  • ½ cup pure maple syrup
  • 1 tablespoon vanilla extract
  • 2 ¼ cup rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup fresh blueberries
  • Coconut sugar to sprinkle

Instructions: Preheat oven to 350 degrees. Grease or line muffin tin(s). (I was able to make 16 muffins)

Place all of the ingredients except for the blueberries into a food processor & blend for about 30 seconds or until smooth. Using a spoon, gently fold the blueberries into the batter. Pour the batter into the muffin tins, filling each about 3/4th the way full. Bake for 20 minutes, or until light golden brown. Sprinkle with Coconut Sugar & cool for 10 minutes. Enjoy!

 

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