Get the Recipe: Gluten Free Dairy Free Blueberry Muffins
These Gluten Free Dairy Free Blueberry Muffins are super easy and made in a blender. Instead of flour, they are made with almond butter. These blender blueberry muffins are light, soft and fluffy. The blueberries are bursting throughout!
Ingredients
- 1 cup creamy almond butter
- 1 cup mashed banana
- 2 eggs
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 2/3 cup blueberries
Instructions
- First, preheat oven to 375 degrees and line a muffin tray with muffin liners.
- Add all ingredients except blueberries to a blender or food processor.
- Then, blend until smooth and uniform.
- Next, carefully fold in blueberries.
- Fill muffin liners almost completely full, dividing batter equally between liners.
- Then, bake for 12 to 14 minutes or until a toothpick inserted comes out clean.
- Finally, remove from oven and serve!
Notes
- Substitute almond butter with cashew butter, sunflower butter, or peanut butter (not Paleo).
- Substitute honey for maple syrup if desired.
- This recipe can be made in a mixing bowl if desired. Thoroughly mix.
- Check muffins around the 12 minute mark. Add 1 or 2 more minutes if needed.
- Muffins are done when a toothpick inserted comes out clean.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Calories: 209kcal, Carbohydrates: 15g, Protein: 7g, Fat: 15g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 33mg, Sodium: 70mg, Potassium: 301mg, Fiber: 3g, Sugar: 9g, Vitamin A: 67IU, Vitamin C: 3mg, Calcium: 100mg, Iron: 1mg