Ingredients
The following ingredients have 4 Servings
- 1 cup (240 g) pureed bananas
- 1/2 cup (125 g) unsweetened creamy natural almond butter ((or peanut or cashew butter))
- 1/2 cup (75 g) fresh blueberries
Instruction
- Preheat oven to 350°F. Line 7 muffin cavities in a 12-cup muffin pan with muffin liners.
- In a large bowl, add banana puree and nut butter. Whisk together until evenly combined. Stir in half of the blueberries.
- Scoop batter into prepared muffin pan. Add remaining blueberries on top.
- Bake muffins for about 25-30 minutes. Less baking time will yield very moist muffins (almost like a bread pudding). Longer baking time will solidify the batter. See post and notes for more details. Let muffins cool before removing. Uneaten muffins should be stored in the fridge.
