Almond Flour Banana Blueberry Mini Muffins {No sugar added}
Servings 24 mini muffins
These adorable and healthy mini blueberry banana muffins are perfect for little hands and make a nutritious snack option for the whole family! Made with almond flour, these blueberry muffins are packed full of healthy fats and fibre and are sweetened naturally so they contain no added sugar! The perfect little healthy bites for lunch boxes or on-the-go snacks! {Gluten-free, paleo, no added sugar & vegetarian}
Ingredients
- 2 cups almond flour
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt (optional)*
- 2 large over ripe bananas mashed (about 2/3 cup mashed banana)
- 2 eggs beaten
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 cup wild frozen blueberries I prefer the wild blueberries because they're smaller, but you can also use regular blueberries
Instructions
- Preheat oven to 350 F. Spray the mini muffin tin with cooking spray or use a mini silicon muffin pan.
- In a medium-sized bowl, mix together almond flour, cinnamon and baking soda (and salt, if using).
- In a separate bowl, mix together the mashed bananas, eggs, applesauce and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until well combined (do not over mix). Gently fold in the the blueberries until evenly distributed.
- Divide mixture among 24 mini muffin cups (the muffin batter should be heaping slightly over the top of each cup).
- Bake in oven for about 20-23 minutes or until an inserted toothpick comes out clean. Allow to cool fully before removing from muffin tin.
Notes
- *If preparing this recipe just for babies, I recommend leaving out the salt. For older children and adults, you may wish to add the salt to add a little extra flavour.
- I suggest using overripe bananas for this recipe since they tend to be sweeter and will provide just the right amount of sweetness to flavour up these muffins. Since the muffins are naturally sweetened with fruit, the sweeter and riper the banana, the better.
- I recommend using wild frozen blueberries to add some extra texture and juiciness to the muffins. I chose wild for these particular muffins since they’re smaller in size and didn’t want to overwhelm the muffin with too many blueberries.
- Be sure to distribute the blueberries evenly between each muffin cup. If there are more blueberries in some of the muffins and less in others, the ones with more blueberries will be more wet in texture.
- For easy removal, spray the muffin tin well with cooking spray or use a silicone muffin tin. By doing so, you can simply pop the muffins out without worrying about them sticking to the pan.
- Wait until the muffins fully cool before removing the muffins from the pan to allow them to cool. Use a knife to work your way around the edges to gently nudge the muffins out of the pan.
- These muffins are only lightly sweetened. If you prefer a sweeter muffin, you may wish to add a couple tablespoons of maple syrup or sub in other desired sweetener.
Nutrition
Calories: 75kcalCarbohydrates: 5gProtein: 3gFat: 5gSaturated Fat: 1gTrans Fat: 1gCholesterol: 20mgSodium: 79mgPotassium: 50mgFiber: 1gSugar: 2gVitamin A: 40IUVitamin C: 1mgCalcium: 24mgIron: 1mg
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