Blueberry Almond Banana Muffins
Blueberry Almond Banana Muffins might be just the breakfast you are searching for. This recipe makes 10 servings with 129 calories, 4g of protein, and 8g of fat each. For 67 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 25 would say it hit the spot. This recipe is typical of Southern cuisine. It is brought to you by Buns in My Oven. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. A mixture of rolled oats, baking soda, blueberries, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 12 minutes. With a spoonacular score of 54%, this dish is solid. Similar recipes include Kittencal's Banana-Almond Muffins With Almond Streusel, Blueberry Almond Muffins, and No-Guilt Blueberry Almond Muffins.
Servings: 10
Preparation duration: 2 minutes
Cooking duration: 10 minutes
Ingredients:
1/2 cup creamy almond butter (not the natural kind - the processed, no-stir kind)
1/2 teaspoon baking soda
1 medium ripe banana
1/2 cup blueberries, fresh or frozen
1 egg
1/4 cup pure maple syrup
1/4 cup rolled oats
2 teaspoons vanilla
Equipment:
mini muffin tray
blender
Cooking instruction summary:
the banana, egg, almond butter, oats, maple syrup, vanilla extract, and baking soda to your blender.Blend until smooth, creamy, and well combined.Gently fold the blueberries into the batter.Using a medium cookie scoop, scoop the batter into a greased mini muffin tin.Bake at 350 degrees for 10-12 minutes.
Step by step:
1. the banana, egg, almond butter, oats, maple syrup, vanilla extract, and baking soda to your blender.Blend until smooth, creamy, and well combined.Gently fold the blueberries into the batter.Using a medium cookie scoop, scoop the batter into a greased mini muffin tin.
2. Bake at 350 degrees for 10-12 minutes.
Nutrition Information:
covered percent of daily need
