Wednesday, January 12, 2011

Banana Blueberry Muffins

This morning I made my family some delicious morning muffins.  I simply took an old recipe for blueberry muffins and "tweaked" it to fit our GFCFSF diet. 

1 c. Almond flour
1/2 c. All-purpose GFCFSF flour
1/4 c. Fresh ground flaxseed
1/8 t. Sea salt
3/4 t. Baking soda
2 T. Grapeseed oil
1/4 c. Agave nectar
2 Eggs
1 Large mashed ripe banana
1/2 c. Frozen blueberries

Preheat the oven to 350F. 

In a large bowl, combine both flours, flaxseed, salt, and baking soda.  Mix in the grapesee oil, agave necter, and eggs.  Mix well.

Stir in the banana, then fold the blueberries into the batter.  Pour the batter into 12 lined muffin cups.
Bake 20-25 minutes, until the muffin tops are golden brown and a toothpick inserted into the middle of the middle comes out clean.


**BTW, tweaked is a technical baking term :)

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