Moist Blueberry Banana Muffin Tops
These soft, kid-friendly bites are the perfect way to start the morning and bring energy, throughout the day! Whether served hot or cold, the flavors of the fresh blueberries and bananas burst in your mouth. Given the dangerously delicious, vegan batter, this can be under-baked, with no harm done! Just ten ingredients come together to make a new, morning staple or midday treat, who knew?!
Ingredients:
2 (flax) eggs
2 ripe bananas
1/3 cup almond butter
1/4 cup maple syrup
1/2 cup almond flour
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp pink salt
1/4 tsp baking soda
1/4-1/2 cup organic blueberries
Directions:
Preheat the oven to 375 degrees and lightly grease a muffin tin with coconut oil.
Prepare the flax eggs, if using, by combining 2 tbsp of ground flax and 5 tbsp of warm water. Set aside until a gelatinous consistency is reached.
In a medium-sized bowl, mash the bananas until smooth, then mix in the almond butter and maple syrup. Stir in the (flax) eggs, once ready.
In a separate, smaller bowl, mix all of the dry ingredients together: almond flour, both spices, salt, and baking soda.
Gradually pour the dry ingredients into the wet ones, and stir until everything is well-incorporated.
Lightly fold the blueberries in, truly measured by preference.
Bake for 16-18 minutes. If you used flax eggs, feel free to under-bake them, since the batter is vegan + totally safe to eat!
Allow to cool for about five minutes, then enjoy!
Store leftovers, if any, in an airtight container in the fridge for up to one week!
