Monday, April 23, 2018

4-ingredient Blueberry muffins

Serve these straight out of the oven or store them in the refrigerator for up to 3-4 days! I love that I can take these to go too! 


Servings = 12

1 cup of almonds
2 RIPE bananas ( riper = sweeter )
1/2 cup blueberries
1 egg


Set oven to 350. In a food processor blend the cup of almonds until it's a fine powder. Then add both bananas and blend until there's a smooth paste.

Transfer paste into a bowl, add egg and mix well. Add blueberries, fold into paste. Viola! Your muffins are ready to bake. 

Coat the bottom of the muffin tins well otherwise these will stick. Bake in the oven for 15-17 minutes depending on your oven. Remove and let cool before taking them out of the tins. Store in refrigerator.

*pro tip - double the batch and it makes ~24. 
*pro pro tip - add a scoop of protein for even more protein


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