Just popping in with a new recipe to share! These are a twist on my Sweet Potato Banana Bites that I make pretty much every week. Lately I’ve been adding fresh cranberries to them. YUM! Anyways, one of our sponsors for Elf4Health is The Almond Board of California and they’re sending our winners a huge almonds prize pack- which includes almond flour! I was lucky enough to receive this package as well, and since I’ve never actually used almond flour, I’ve been trying to decide what to make first!
I decided to make a spin-off of my sweet potato bites and try my hand at a full-sized muffin.
Here’s how you make them:
Aren’t they pretty?!
These are not meant to replicate the traditional, overly sweet jumbo coffeehouse muffins….so if that’s what you’re looking for, this recipe is not for you. In fact, these aren’t very sweet at all, which I like…but if you want to make them sweeter, you may want to try adding a little bit of sweetener of your choice- maybe 1/4 cup honey? I haven’t tried them with added sweetener so I can’t tell you how well that will work.
These guys are quickly becoming my favorite pre-workout snack!
Gluten-Free Blueberry Muffins
A naturally sweetend, gluten-free muffin that makes a great pre-workout snack!
- 1/4 cup mashed banana
- 1/3 cup cooked, mashed sweet potato
- 2 eggs
- 2 Tablespoons oil
- 1/2 cup almond meal
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 cup blueberries, fresh or frozen
- Combine banana, sweet potato, eggs and oil in a small bowl and mix well.
- Add almond meal, baking powder and cinnamon and stir until just combined.
- Stir in blueberries.
- Spoon into greased muffin tins and bake at 350 degrees for 25-30 minutes.