The Juiciest and Moist Low Carb Banana Blueberry Muffins
Thursday, February 28, 2019
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The Juiciest and Moist Low Carb Banana Blueberry Muffins
Ingredients
- 3 medium eggs
- 3 very ripe bananas
- ¾ cup Almond flour
- Topping – ½ cup of fresh blueberries.
- Optional: Vanilla Extract
- Optional: 1tsp baking soda with 1tsp white vinegar to help the muffins rise
Instructions
- Preheat the oven to 350 degrees F (180 Celsius)
- Mash very ripe bananas with fork. They will be very easy to mush. Add eggs, almond flour and mix together with fork or you can mix using a hand mixer until the smooth batter. There could be few banana lumps in your batter – no problem!
- Spoon the batter into the muffin pan holes about ¾ full and add blueberries. (About 3-5 blueberries per muffin. The more blueberries the merrier! The more fresh blueberries you add the juicier your muffin will be)
- Tip. Experiment with one muffin and add lots of blueberries and see if you like this one.
- Bake on the middle rack for 20 minutes. Let cool and start enjoying immediately. They can be stored at room temp. for 3 days. You can also refrigerate them for 7 days.