I am at it, again! Lately I’ve been watching the Food Network Holiday baking shows and it, A, makes me really hungry and B, makes me hungry for something sweet and comforting. It’s cold outside (I’m not a fan of the cold) so something tasty and comforting bundled up with tea or a glass of hot almond milk brings comfort to my soul. Berries are on sale every where right now and I had a bunch of blueberries that were going to go bad so my options were to either freeze them or bake them. Baking won! If you’re looking for something comforting, an addition to a Sunday brunch or a holiday treat option – here you have it! Also, best part they are grain and dairy free! Enjoy!
INGREDIENTS: 12 Muffins
- 1 Cup Almond Meal
- 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Sea Salt
- 1 Tsp Cinnamon
- 1 Tablespoon Chia Seeds
- 1/2 Cup Blueberries
- 1/4 Cup Coconut Oil
- 2 Eggs
- 1 Tsp Vanilla Extract
- 2 Tablespoon PURE Maple Syrup (I use Dirt Road Farm Maple Syrup)
- 2 Large Overripe Bananas
- 1/4 Cup Creamy Unsalted Almond Butter (I use the fresh ground almond butter from Whole Foods).
- Preheat oven to 375 degrees and line your cupcake tray with cupcake papers.
- In a large bowl combine all the dry ingredients together. Mix well.
- In a small bowl, combine coconut oil and almond butter. Heat for 30 secs or until fully melted. Whisk together well. (you can either microwave or melt together in a sauce pan).
- In a medium bowl, whisk together your eggs and add vanilla extract, maple syrup, coconut oil and almond butter.
- In a small bowl, mash the bananas well.
- Combine mashed banana and wet ingredients with the dry ingredients. Mix well together.
- Fold in the blueberries.
- Fill the cupcake tins about 3/4 way.
- Bake 20-25 minutes. Poke a toothpick down the middle to be sure they are cooked!
- Keep in a cool place – refrigerator.
Option: You can sub out the blueberries for any fruit (apple, raspberry, blackberry, peaches, etc.) or dark chocolate. 🙂