Jillian's Honey-free Muffins
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Ingredients
1½ ripe bananas
3 eggs, beaten
¼ cup Homemade Applesauce (see Related Recipes)
2 TBSP coconut oil, melted
3 cups almond flour
1½ tsp baking soda
¼ tsp salt
1 cup fresh blueberries
1½ ripe bananas
3 eggs, beaten
60 ml Homemade Applesauce (see Related Recipes)
2 TBSP (30 ml) coconut oil, melted
330 grams almond flour
1½ tsp (7.5 ml) baking soda
¼ tsp (1.25 ml) salt
150 grams fresh blueberries
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Instructions
- Preheat oven to 350°F (180°C or gas mark 4).
- Peel and mash the bananas in a mixing bowl.
- Stir together with the eggs, applesauce, and coconut oil.
- Next, add in the dry ingredients: the almond flour, baking soda, and salt.
- Gently stir the blueberries into the batter.
- Line your muffin pans, and pour the batter into each cup.
- Bake in a preheated 350°F (180°C or gas mark 4) oven for 25-30 minutes, or until knife comes out clean.
Nutritional Info
Storage
Notes
We were given this recipe by Jillian's mom, Jodi. She wanted a recipe for breakfast muffins that Jillian could enjoy without too much honey – so in this version, the applesauce and bananas add in the sweetness. We loved the subtle nutty flavor of the muffins mixed in with the tartness of the blueberries.
Related Recipes
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