These blueberry muffins are so easy, and so tasty. They are super easy to mix up, and are really moist due to the banana and the almond meal. If you can't use whole wheat then a good substitute is whole spelt flour, which is used here.
Serves: Makes about 12 large muffins
Ingredients
- 2½ cups whole spelt flour
- ⅔ cups almond meal
- ¾ cup light brown sugar
- ½ cup white sugar
- 1 teaspoon salt
- 4 teaspoons baking powder
- ⅔ cup canola oil
- 2 large over ripe bananas, mashed
- ⅔ cup almond milk
- 2 cups fresh blueberries, rinsed and patted dry
Instructions
- Preheat oven to 350 degrees. Line a muffin tin with cupcake liners.
- In a large bowl, combine spelt flour, almond meal, sugars, salt, and baking powder.
- Add mashed banana, canola oil, and almond milk. Stir to combine.
- Add blueberries and stir gently. Pour batter into muffin tin - fill cups about ⅔ full.
- Bake for 20 to 25 minutes at 350 degrees, or until a knife inserted in the center of a muffin comes out clean.
- Let cool for 15 minutes before eating.
- Enjoy!
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