Almond Flour Banana Blueberry Muffins
inspired by The Gluten-free Almond Flour Cookbook

Makes 10-12 muffins (depending on size)

Ingredients

2.5 cups almond flour
1/4 tsp. salt
1 1/2 tsp. baking soda
1/2 tsp. cinnamon
2 eggs**
3 tbsp. unsweetened applesauce
1 tbsp. agave nectar
2 overly ripe large bananas
1 tsp. vanilla
2 tbsp. chia seeds
1/2 cup blueberries

Directions

1. In a large bowl, mix together the almond flour, salt, baking soda, cinnamon, and chia seeds.

2. In another smaller bowl, whisk together the eggs, applesauce, agave nectar, and vanilla. After whisking those ingredients together, pour the wet ingredients into the dry .ingredients – stir until smooth.

3. In another bowl (i just used the same bowl I used to whisk together the wet ingredients so I wouldn’t dirty up another bowl), mash the bananas and stir them into the batter.

4. Gently fold the blueberries into the batter and evenly distribute the batter into a greased muffin tin.

5. Bake in a 350 degree preheated oven for 30-35 minutes, or until a toothpick comes out clean.

**I have not tried a vegan version of this, so I am not sure how flax eggs would work