Gluten Free Almond Blueberry Muffin - (culinary exhibit of Tzu)

I am always in need of a good gluten/grain free breakfast that I can make ahead and eat through out the week.  These mini muffins is the perfect answer.   There is no additional sweetener too!

Before - I did not top off the muffin after adding the blueberries

After - Notice that the blueberries are on top of the muffin.  Next time I think I will top of the muffin to ensure all the blueberries juices are captured in muffins.

  • 1 cup almond butter
  • 2 small bananas (the riper the bananas, the sweeter and more pronounce the banana flavor)
  • 2 eggs
  • 1 tablespoon vanilla
  • 1/2 teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • About 1 cup blueberries
  1. Preheat your oven to 400°F. Spray with cooking spray or grease mini muffin pan.
  2. Mix almond butter and bananas in a blender until pureed and smooth.
  3. Add the eggs, baking soda, and vinegar, and blend well.
  4. Place about 1 tablespoon of batter in each muffin cup. Top each one with about three blueberries. Divide the remaining batter between the muffin cups, about 1 tablespoon more on each.
  5. Bake for 8-10 minutes.
  6. Let cool for a few minutes in the pan, then remove from the pan to cool on a rack.

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