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.
These were supposed to be eaten for breakfast throughout the week…they were completely gone that evening. They are that good and very easy to make. Will be making these again very soon.
ALL of Debbie’s recipes are amazing. I highly recommend them. They are not only good for you but very tasty!
Thanks So much Jen! So glad you like them!!
I made these during the day and by the next morning we had finished them off! The kids and adults both loved them!
These are delicious! I will double recipe next time☺️.
So glad you like them!:)
Can these be made without chia seeds?
You can try it..I’m sure it will be good!
I want to make them for someone that can’t eat seeds, I just wanted to be sure it won’t ruin the recipe by omiting them. Thank you!