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Photo of Soft and Moist Almond Flour Banana Blackberry Muffins by Antara Navin at BetterButter
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Soft and Moist Almond Flour Banana Blackberry Muffins

Mar-16-2017
Antara Navin
15 minutes
Prep Time
30 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Soft and Moist Almond Flour Banana Blackberry Muffins RECIPE

Light soft and delicious banana blackberries muffins are packed with fiber and healthy fats from the bananas, ground almond, coconut oil and blackberries. The almond meal used in this recipe is home made and is a healthy option for replacing all purpose flour. You can also coconut flour.

Recipe Tags

  • Easy
  • Everyday
  • Fusion
  • Baking
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 10

  1. 3 ripe large bananas
  2. 2 1/4 cups sifted almond meal or almond flour
  3. pinch of Sea Salt
  4. 1 tsp baking soda
  5. 1.5 tsp vanilla extract
  6. 1/4 tsp ground cinnamon
  7. 2 large eggs at room temperature
  8. 2 tbsp unsalted butter, ghee or coconut oil ( melted and cooled slightly)
  9. 2 tbsp light sour cream
  10. 1 cup blackberry, roughly chopped, fresh or frozen
  11. 5 tbsp Powdered Sugar

Instructions

  1. Preheat oven at 350 degrees F. Line a 12 muffin tin with baking cups. Keep it aside.
  2. In a big mixing bowl, smash the bananas using a fork. Add coconut oil, sour cream, vanilla extract, eggs and powdered sugar. Stir and mix till all the ingredients are blended together to form a smooth homogeneous mixture.
  3. In a separate bowl, combine the almond meal, baking soda,cinnamon and salt. Now add this dry flour mixture intermittently into the wet banana mixture. Stir and mix till the flour is fully incorporated.
  4. Add the chopped blackberries into the mixture. Stir and mix.
  5. Pour batter into a muffin tin lined with baking cups – fill each cup about 3/4 full.
  6. Bake in the preheated oven for about 25-34 minutes (oven times and temperatures will vary – test doneness by inserting a toothpick, if it comes out clean, they're done)
  7. Cool the Muffins in the baking pan for atleast 30 minutes before taking them out.
  8. Store the banana muffins covered in fridge, or you can freeze these to enjoy later.

Reviews (1)  

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Manvi Chauhan
Mar-16-2017
Manvi Chauhan   Mar-16-2017

What a lovely recipe!

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