Almond Flour Blueberry Muffins |GF, Paleo, DF

This past weekend I posted on my Instagram that cooking has become my favorite thing to do in my new house. I find cooking to be a great stress reliever, it’s relaxing, and it inspires me to create new things. I’ve been trying to eat as clean as possible in the last few months and have found a couple of easy and healthy recipes that I make all the time. In particular, I have been making these Almond Flour Blueberry Muffins and they only consist of 4 ingredients! If that’s not easy then I don’t know what is. These recipe is gluten-free, dairy-free, and Paleo friendly.

All you need for these muffins are:

4 ripe bananas
4 eggs
1 cup of almond flour
1 cup of blueberries

Preheat the oven to 350 degrees and lightly coat a muffin pan with coconut oil.

Begin by peeling the 4 bananas and hand-mashing them or whisking them in an electric mixer. I love my Kitchenaid so much and get so excited when I get to use it. Break down the bananas until the consistency is smooth.

Next, add the eggs and almond flour to the bananas and blend together again until the mixture is smooth. I have been making my own almond flour lately and will probably write a blog post about that soon!

Pour batter into the muffin pan. I like to pour my blended mixture into a Pyrex measuring cup so that the batter goes into the muffin pan evenly.

Next, add the blueberries on top of the batter. I found that it’s easier to add the blueberries in at the end, so that they don’t sink down to the bottom if blended with the batter, and the distribution is more even.