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

Servings 24 mini muffins
Author Brianne @ Cupcakes & Kale Chips


  • 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


  • 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.


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