1 cup almond flour

1 egg beaten

1 ripe banana, mashed

1/4 tsp. baking soda

dash of sea salt

1/2 tsp. vanilla extract

1 tbsp. coconut oil

2 tbsp. chia seeds

juice and zest of 1/2 lemon

1/2 cup blueberries


Preheat the oven to 350 degrees F.

Place all the ingredients except the blueberries in a bowl and mix well with a wooden spoon or stand mixer.

Once the batter is smooth, fold in the blueberries.

Grease a muffin or mini-muffin pan with coconut oil or line the pan with unbleached paper cups.

Divide the batter evenly among the muffin cups.

Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and place the pan on a cooling rack.  Allow the muffins to cool for 10 minutes before serving.  Leftover muffins can be stored in an airtight container for up to 3 days or freeze.

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