Gluten-Free Almond Blueberry Mini Muffins with Maple Cream Cheese Drizzle
Serves: 24 mini muffins
  • 1 cup almond butter
  • 2 small bananas
  • 2 eggs
  • 1 t vanilla
  • ½ tsp baking soda
  • 1 tsp apple cider vinegar
  • About 1 c blueberries
  • Maple Cream Cheese Drizzle (see Note below)
  1. Preheat your oven to 400°F. Spray with cooking spray or grease mini muffin pan.
  2. Mix almond butter and bananas in a blender until pureed and smooth.
  3. Add the eggs, baking soda, and vinegar, and blend well.
  4. Place about 1 T of batter in each muffin cup. Top each one with about three blueberries. Divide the remaining batter between the muffin cups, about 1 T more on each.
  5. Bake for 8-10 minutes.
  6. Let cool for a few minutes in the pan, then remove from the pan to cool on a rack.
  7. Drizzle with the Maple Cream Cheese Drizzle. I used a sandwich baggie with the corner cut off to put the Drizzle on the muffins.
Combine 2 T softened cream cheese (regular or light) and 2 T real maple syrup and stir until smooth.
Recipe by Cupcakes & Kale Chips at