While the blueberries are still ripening on the bush as we inch closer to Summer, I still have some frozen in the freezer from last year. Here’s a great grain-free, GAPS-friendly recipe for muffins:
Blueberry-Banana Almond Meal Muffins
3/4 cup sunflower butter (or any other nut butter)
1 cup almond meal/flour
3 med ripe bananas, mashed
2 eggs, whipped
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon (optional)
1/2 cup blueberries
Preheat oven to 350 degrees. Mix all ingredients in a bowl (make sure the banana is well-mashed). Grease 9 small muffin cups or 6 large muffin cups. Bake for 30-35 minutes or until firm and browned on the sides. Let cool for a few minutes and enjoy!
Lindsay Kolasa 