Banana-Blueberry Muffins

By mamapig

Blueberries can be replaced by equivalent quantities of raspberries, cranberries or other berries.

Ingredients

• 2 cups ground almonds (can be purchased pre-ground)
• 1/4 cup ground flaxseeds (can be purchased pre-ground
• sweetener such as Truvia, stevia extract or Splenda equivalent to 3/4 cup sucrose
• 1 tsp. baking powder
• dash fine sea salt
• 1 ripe banana
• 2 large eggs
• 1/2 cup sour cream or coconut milk
• 1/4 cup walnut oil, coconut milk, or extra-light olive oil
• 1 cup blueberries, fresh or frozen

Preparation

Step 1

Preheat oven to 325°. Grease a 12 cup muffin tin with oil.
Combine the ground almonds, ground flaxseeds, sweetener, baking powder, and salt in a bowl and mix with a spoon.

In another bowl, mash the banana until smooth. Stir in the eggs, sour cream and oil. Add the banana mix to the almond meal mixture and mix thoroughly. Fold in the blueberries.

Spoon the batter into muffin cups, filling them half way up. Bake until a toothpick inserted in the middle comes out dry, about 45 minutes. Cool in pans for 10 to 15 minutes, then turn out onto wire racks to cool completely.