You know those days when you just NEED to have something sweet, but also don’t want to buy anything sugar loaded from the shops? These blueberry & chocolate banana muffins are your answer! Made from ground almonds and oat flour, they have a delicious nutty flavour whilst still being sweet and tasty.
This recipe is an adaption from an old banana bread recipe I had, but the addition of sweet blueberries and dark chocolate chips makes every bite more delicious! These muffins will only last 3-4 days so I would suggest making a big batch and freeze half the muffins for another week!
Makes 12 muffins;
– 1 1/3 GF oats (135g)
– 1 cups ground almonds (120g)
– 1/2 cup coconut sugar (75g)
– 1/2 cup chocolate chips (60g)
– 1 1/2 tsp baking powder
– 2 tsp cinnamon
– 1/2 cup blueberries (50g)
– 3 ripe bananas
– 1/4 cup coconut oil (50g)
– 1/4 cup honey (170g)
– 2 eggs
– 1 tsp vanilla extract
– 1 tsp almond extract
Preheat oven to 160C/325F/gas mark 3 and line a muffin tray with muffin cases/grease with coconut oil.
Combine all of the ingredients for the wet mixture in a food processor until smooth. In a separate bowl mix together the dry ingredients, minus the blueberries.
Pour the wet blender mixture over the dry mix and stir until fully combined. Add in the blueberries and gently stir them in.
Separate the mixture between the muffin cases/tray – around 2 heaped tbsp per muffin.
Bake in the oven for 20-25 mins, or until a fork comes out clean. Enjoy your yummy muffins!