3/4 cup almond flour
3/4 cup coconut flour
6 tbsp tapioca flour
6 tbsp granulated monk fruit sweetener (or granulated stevia)
1 1/2 tbsp cinnamon
1 1/2 tsp baking soda
3/4 tsp salt
3 eggs
1/2 cup coconut oil
3 tbsp almond milk
1 1/2 tsp vanilla extract
1 tsp apple cider vinegar
1 1/2 cup banana, mashed (about 3 large)
1 1/2 cups fresh (or frozen) blueberries
1. Preheat the oven to 350F. Line a cupcake pan with liners.
2. In a large mixing bowl, whisk together the dry ingredients (almond flour through salt).
3. In a medium mixing bowl, whisk the eggs, oil, milk, vanilla, and vinegar.
4. Stir the mashed banana into the wet ingredients.
5. Fold the blueberries into the dry ingredients until they are lightly coated.
6. Pour the wet ingredients into the dry/blueberry mixture and gently stir to combine, being careful not to crush the blueberries.
7. Divide the batter evenly between the prepared cupcake compartments.
8. Bake for 30 to 40 minutes, or until a tester comes out clean.
9. Transfer muffins to a wire rack to cool partially before serving or completely before storing.
https://acleanbake.com/banana-blueberry-muffins/
No comments:
Post a Comment