Guess what? The muffins are gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, and they’re under 100 calories each. Here are the stats.
That’s right – no flour or oats, no butter, and no added white or brown sugar yet they’re incredibly moist, super soft, perfectly sweet, and are bursting with blueberries. Sweetness comes from banana, honey, and blueberries. Moisture comes from almond butter. While you can taste the banana, the blueberries take center stage and the almond butter flavor is in the background. I used this no-stir almond butter which is thick and more like peanut butter. I haven’t tried using runnier almond butters, but many readers have commented they’ve successfully made these muffins with traditional almond butter.
I opted for almond butter rather than peanut butter because I think it’s more neutral tasting and works better with blueberries. There’s a trace amount of sugar in the almond butter so if you’re trying to keep these totally sugar-free, use a different almond butter. I used frozen blueberries but you can use fresh noting the baking time will likely be reduced because the batter won’t be as cold going into the oven. Since mini muffin pans vary in size, bake until your muffins are done. I prefer these muffins as mini because I love mini food and the texture is perfect and they’re so poppable, but I’m sure full-size muffins would work although I haven’t tried.
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