Hi Friends!
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:
PrintGluten-Free Blueberry Muffins
A naturally sweetend, gluten-free muffin that makes a great pre-workout snack!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6-7
- Category: muffin
Ingredients
- ¼ cup mashed banana
- ⅓ cup cooked, mashed sweet potato
- 2 eggs
- 2 Tablespoons oil
- ½ cup almond meal
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ cup blueberries, fresh or frozen
Instructions
- 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.
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!
Enjoy!
–Lindsay–
These look so delicious. Are there any restrictions on the type of oil that can be used?
I miss muffins more than just about everything since giving up grains earlier this year..
★★★★★
I’ve only tried them with vegetable oil. I imagine melted coconut oil would work just fine
I love muffins which aren’t overly sweet..the perfect excuse to douse them in butter or something sweeter. I always find baking muffins with almond meal/coconut flour to be more compact and dense!
i’m totally going to try these! i’m always looking for more almond meal recipes!
They look so cute and delicious! Thanks for sharing Lindsay!
you know i approve!
I love baking which not too sweet is the reason to add glaze ton from above 😉 I in search of good recipes which will win against my laziness and will force me to bake something – your dish excellent!
Mmm! I haven’t tried almond meal/flour yet, but I’d love to soon. I’m sure it adds a lovely flavor to the muffins! And I always love blueberries 🙂 Thanks for sharing!
These look so good – I started using almond flour last year and even though I’m not gluten-free, I really, really like it.
This recipe looks perfect! I am always looking for a new recipe to try and sometimes I like a recipe that is no overly sweet that I can take post or pre-workout! I don’t like something crazy sweet before hand!
They look so good! I’m with you, I don’t like overly sugary , the SP are sweet enough for me. The almond meal is low in carbs, so I have been using it a lot these days… my son is on the modified ketogentic diet. It’s works well in some recipes and not in others, but it’s been interesting to experiment.
Oh my gosh I am SO excited about this recipe! I absolutely love blueberry muffins, and love the addition of banana and sweet potato. Genius! Thank you so much for sharing!
Blueberry muffins are my favorite!!! These look like a perfect pre-workout treat 🙂
These sound great girl! I will have to try them out!! 🙂
YUM! These look DELICIOUS! I’m not a fan of overly sweet muffins so these are probably right up my alley!
I’m totally trying these out!!! My father’s doctor just told him to go gluten free for a month to see if it will help with his very advanced Crohn’s Disease. I’ll have to make these for him!
Yum!! I just might have to make these for Christmas morning. My mom will be SO happy :).
PERFECTION!:) Blueberries were always my favorite flavor muffins:) I just adore how gushy they get when they’re hot and warm:) Ha!:) I also like using bananas and sweet potatoes or bananas and pumpkin in recipes like this, as they really make the muffins so moist and sturdy! Great recipe Lindsay!<3
★★★★★
Me & my daughter make mini muffins all the time and freeze for snacks, breakfast, etc – always looking for a new idea and this is a great way to use up our leftover sweet potatoes 🙂
Yum I love the short ingredient list. And you my friend definitely know that the perfect blueberry to other ingredients in muffin ratio is 1-1 haha
Oh yum, these sound awesome, Lindsay! We’ve been experimenting with almond flour a lot more recently too. It’s fun!
Clever! I would’ve never thought to use sweet potato in muffins! Pinning this for later.
These look like the perfect breakfast item for me to pack over the crazy holiday season. I gotta make a batch this weekend!
Muffins make breakfast seem more special! I like to use bananas as a sweetener and blueberries are so good for you.
Can’t wait to try these!!
Wow these look awesome! Definitely going to give these a try! Do you think they would freeze ok?
These look delicious, Lindsay! Do you think it matters what kind of sweet potato you use?
YUMMY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Drool…
These look so yummy thanks for sharing! I made a version of these with flax meal, coconut oil, cranberries, and some maple syrup for sweetness and they were delicious. Recipe is on my blog here if you’re interested 🙂 http://www.eathardworkhard.com/2013/12/meal-prep-monday-gluten-free-cranberry.html
I am a passionate lover of muffins. Delicious recipe, Lindsay!