Flourless Almond Blueberry Mini Muffins

4.5 from 2 votes
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For a simple snack or bite-sized breakfast treat that’s naturally gluten-free and packed with healthy ingredients, make a batch of Flourless Almond Blueberry Mini Muffins.

Flourless Almond Blueberry Mini Muffins

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 Flourless Almond Blueberry Mini Muffins - a simple snack or bite-sized breakfast recipe that's naturally gluten-free and packed with healthy ingredients, The Maple Cream Cheese Drizzle is the perfect addition! | cupcakesandkalechips.com

Since I had so much fun with the Tomato Sauce last month, I am participating in the Crazy Cooking Challenge from Moms Crazy Cooking again this month, and am excited to share this recipe with you. You see, this recipe was kind of a long time in the making. I found a recipe for Blueberry Raspberry Oatmeal Muffins, but not being one to leave well-enough alone, I thought I would switch it up a bit – strawberries for the raspberries, since the strawberries are so gorgeous right now, mashed banana for the eggs to try to make it vegan. Well, they tasted good, but they were a little bit dense, likely because of the banana. And since this month’s challenge was Blueberry Muffins, not banana bread, which these muffins more resembled, I didn’t want to use that recipe. I thought about remaking them with applesauce instead of the banana, but time got away from me. I will probably post the recipe eventually, maybe after I try a different variation, but not for this Challenge.

 Flourless Almond Blueberry Mini Muffins - a simple snack or bite-sized breakfast recipe that's naturally gluten-free and packed with healthy ingredients, The Maple Cream Cheese Drizzle is the perfect addition! | cupcakesandkalechips.com

Then I got the email fro Tina reminding us of the posting day – April 5th. For some reason, I thought it was April 15th. Aaack, no time! But the same day, I happened to stumble upon these Gluten Free Cashew Butter Mini-Muffins from The Sweet Spot. Those of you who have been reading my blog know that I have a little bit of a wheat intolerance. But I am a bit hesitant to delve into the world of gluten-free baking, with all of the flours and starches and gums that need to be combined to get the right flavor and texture. Well, this recipe required none of that. Only regular ingredients that I already had in my kitchen.

 Flourless Almond Blueberry Mini Muffins - a simple snack or bite-sized breakfast recipe that's naturally gluten-free and packed with healthy ingredients | cupcakesandkalechips.com

These were yummy little bites. The texture was light and a bit spongy, with just a hint of almond and banana, and bursts of blueberry. They aren’t too sweet, and the maple cream cheese glaze balance it nicely. I actually would use a little more glaze that when I originally put, so I scaled up the amounts in the recipe. And I might try bananas that are a bit more ripe, and, therefore, more sweet. I actually had used up all of my ripe bananas for smoothies, so had to use the ripest ones I could find at the grocery store. But this recipe is a keeper, and I think there a lot of variations you could do.

 Flourless Almond Blueberry Mini Muffins - a simple snack or bite-sized breakfast recipe that's naturally gluten-free and packed with healthy ingredients | cupcakesandkalechips.com

And I had to share with you my little, adorable, alien muffin. Isn’t it cute?!

 Flourless Almond Blueberry Mini Muffins - a simple snack or bite-sized breakfast recipe that's naturally gluten-free and packed with healthy ingredients | cupcakesandkalechips.com

I hope you’ll give these a try, especially if you are looking for an uncomplicated gluten-free recipe, or even if you just want to try something different. Let me know what you think.

 Flourless Almond Blueberry Mini Muffins - a simple snack or bite-sized breakfast recipe that's naturally gluten-free and packed with healthy ingredients | cupcakesandkalechips.com

 

What is your favorite kind of muffin? Do you tend to make recipes as written, or do you mix it up a bit?

4.5 from 2 votes

Gluten-Free Almond Blueberry Mini Muffins with Maple Cream Cheese Drizzle

Servings: 24 mini muffins

Ingredients

  • 1 cup almond butter
  • 2 small bananas
  • 2 eggs
  • 1 t vanilla
  • 1/2 tsp baking soda
  • 1 tsp apple cider vinegar
  • About 1 c blueberries
  • Maple Cream Cheese Drizzle see Note below

Instructions

  • Preheat your oven to 400°F. Spray with cooking spray or grease mini muffin pan.
  • Mix almond butter and bananas in a blender until pureed and smooth.
  • Add the eggs, baking soda, and vinegar, and blend well.
  • 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.
  • Bake for 8-10 minutes.
  • Let cool for a few minutes in the pan, then remove from the pan to cool on a rack.
  • Drizzle with the Maple Cream Cheese Drizzle. I used a sandwich baggie with the corner cut off to put the Drizzle on the muffins.

Notes

Combine 2 T softened cream cheese (regular or light) and 2 T real maple syrup and stir until smooth.

This recipe was adapted from The Sweet Spot’s Gluten Free Cashew Butter Mini-Muffins.

Enjoy this Flourless Almond Blueberry Mini Muffins recipe!

 Flourless Almond Blueberry Mini Muffins - a simple snack or bite-sized breakfast recipe that's naturally gluten-free and packed with healthy ingredients | cupcakesandkalechips.com

 Flourless Almond Blueberry Mini Muffins - a simple snack or bite-sized breakfast recipe that's naturally gluten-free and packed with healthy ingredients, The Maple Cream Cheese Drizzle is the perfect addition! | cupcakesandkalechips.com

34 Comments
  1. Phyll

    Can I make these muffins larger, in a regular muffin tin (12 muffins)? If so, how long to bake them. Can’t wait to make them this weekend. Thank you for the recipe.

    1. I have not made them in a regular size muffin tin, but I have seen similar recipes baked at 350°F for 20-25 minutes, so you could try that. I think the lower temperature would allow them to cook through the middle without getting overcooked on the outside.

  2. Niki

    I just made these & OH MY GOODNESS are they yummy! I only had a few frozen blueberries, so once they ran out I improvised. I cut an apple into little pieces, tossed them with grape seed oil and cinnamon, and used them in place of blueberries. I think they turned out even better than the blueberry ones! Thank you so much for the delicious low-carb recipes! 🙂

  3. We love that cashew butter muffin too, and this is a great spin! don’t be afraid of the gf leap….once you get some ingredients, it’s not so bad, i know I would certainly help you, so don’t hesitate to ask! Thanks for sharing on Allergy free wednesdays!

    1. Thanks, I’ll have to just get up the courage to tackle it. I have a few of the flours and starches and such around, but I was stubborn and didn’t just buy a gluten-free flour blend. I haven’t takent he time to make up my own yet, but I plan to in the next few days.

  4. Ann Fulton

    Just read your post about the gluten intolerance. I posted a baked GF pancake that requires no special mixes…just almond flour and a couple other basic, healthy ingredients. Thought you might want to try. These muffins look yummy…and your photos are fantastic!
    xo, Ann from The Fountain Avenue Kitchen

    1. Hi Ann! Yes, I saw that recipe. I’ll have to try it out. I tried one with buckwheat flour. I was trying to make it like a Dutch Baby, but it didn’t turn out quite like that. Still tasty though. Thanks for the compliment on the photos. I am really working hard on photography.

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