Description
If you’re looking for the perfect kid-friendly muffin the whole fam will adore, these Healthy Blueberry Banana Muffins will be your new go-to! Made in 25 minutes with better-for-you ingredients like fiber-rich chickpea flour and almond flour, extra virgin olive oil for healthy fats, and maple syrup for sweetness. Did I mention they're gluten free and have the dreamiest fluffy texture? No dry, crumbly muffins allowed!
I like adding blueberries and chocolate chips. Go big or go home!
Ingredients
Units
Scale
- 1 1/4 cups super fine blanched almond flour, packed (163g)
- 1 cup chickpea flour
- 1/4 cup ground flaxseed
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp fine sea salt
- 1 medium overripe banana
- 1/3 cup pure maple syrup or coconut sugar
- 2 large eggs
- 2/3 cup milk (I used unsweetened soy milk)
- 2 tbsp extra virgin olive oil
- 1 1/2 tsp pure vanilla extract
- 2 tsp apple cider vinegar
- 1 cup blueberries (fresh or frozen)
- optional, but delish: 1/2 cup chocolate chips
Instructions
- Preheat oven to 375F and line muffin tin with paper liners. Spray liners with cooking spray.
- In a large mixing bowl, add almond flour (make sure it's really packed in there), chickpea flour, flax, baking powder, cinnamon and salt. Whisk to combine.
- Mash banana in a medium bowl. Whisk in eggs until smooth. Whisk in maple syrup, milk, oil, vanilla and vinegar.
- Pour wet ingredients into dry ingredients and mix with a wooden spoon until just combined. Fold in blueberries and chocolate chips, if using.
- Pour batter evenly into muffin tin (they'll be filled to the top). Bake for 23 minutes. Cool on a wire rack then devour!
Notes
These muffins were specifically formulated with almond and chickpea flour. Changing the type of flour you use could change the entire recipe. Other flours will not work here, so test at your own risk!