Description
We love this easy almond flour blueberry muffins recipe. This particular recipe makes 36 mini muffins. A mini muffin tin works best here to get them to cook through; I’ve tried it with standard-size tins and they just don’t turn out the same.
Ingredients
Units
Scale
Wet ingredients:
- 1/4 cup virgin coconut oil, see note below* (or unsalted butter at room temperature)
- 1/4 cup honey
- 3 eggs
- 1 cup mashed overripe bananas (that’s about 2 medium bananas)
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar (you can’t taste this, but it helps the baking soda activate)
Dry ingredients:
- 3 cups almond flour
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda
Mix-in:
- 1 cup blueberries, fresh or frozen
Instructions
- Preheat the oven to 350 F. Line a mini muffin tin with liners, or spray with an all-natural cooking spray. (I prefer the liners.)
- Combine the wet ingredients (you can do this in the food processor until well mixed, about 30 seconds, or in a bowl with a whisk). Add the sea salt and baking soda and mix for another 10 seconds to make sure they are both incorporated well.
- Add the almond flour and whisk (or process) for another 30-45 seconds until well mixed. Fold in the blueberries. (If using a food processor, unplug the food processor and remove the blade, then gently fold in the blueberries.)
- Add 1 tablespoon of the batter to each mini muffin cup.
- Bake for 14-15 minutes, until the tops are lightly golden brown and the muffins are cooked through.
- Store in an airtight container on the counter up to 3 days, in the refrigerator up to a week or in the freezer up to 3 months.
Notes
Tips:
- This recipe makes 36 mini muffins. A mini muffin tin works best here to get them to cook through; I’ve tried it with standard size tins and they just don’t turn out the same.
- *If you’re not using a food processor, the coconut oil or butter should be melted and cooled to make it easily incorporate into the recipe. I like to make these in a food processor because I find it way easier to work with and easier to clean, and the blade really processes the coconut oil well. You could also use a hand mixer or bowl and whisk with melted and cooled oil or butter, just use what’s easiest for you.
- One of the best things about these muffins is that they’re great at room temperature or from the refrigerator, and they even freeze beautifully. I actually love them straight out of the freezer.